2022 Cooks the Books presented by Canadian Beef – Team: Durham College

Recipe by:  Student Chefs Adreanna Russell and Sahil Ahuja from Durham College

Corned Beef Tongue with Mustard Jus, King Oyster Mushroom, Champs, Pickled Cabbage, Glazed Carrots & Brussels Sprouts

Brining and slow cooking brings out the meaty-rich qualities of this under-appreciated cut of beef.  This modern corned beef dinner will have your guests licking their lips wondering why they haven’t tried beef tongue before.

Prep Time: 20 min     Cook Time: 30 hrs     Total Time: 30 ½ hrs

Yield: 6 servings

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Beef tongue and Mustard Jus

Course Main Course
Author Student Chefs Adreanna Russell and Sahil Ahuja from Durham College

Ingredients

Brine Liquid:

  • 3 Lt water
  • 250 g (1 cup) kosher salt
  • 125 g (1/2 cup) brown sugar
  • 30 ml (2 Tbsp) curing salt #1
  • 45 ml (3 Tbsp) pickling spice

Beef Tongue:

  • 1.5 kg (3-4lb) beef tongue
  • 250 ml (1 cup) beef stock
  • 60 ml (4 Tbsp) canola oil
  • Salt & pepper

Mustard Jus:

  • 60 g (4 Tbsp) shallot, sliced
  • 100 ml (1/3 cup) white wine
  • 500 ml (2 cup) beef stock
  • 45 ml (3 Tbsp) Dijon
  • 60 ml (4 Tbsp) butter

Instructions

Brine liquid:

  • Combine all ingredients in stock pot, bring to a simmer until all salt has dissolved. Cool in an ice bath and transfer to non-reactive container.

Beef tongue and Mustard jus

  • Trim excess fat and submerge in brine for 7-12 days in the refrigerator.
  • Remove tongue from brine (discard) and wash under cold water. Vacuum seal tongue and 250 ml of beef stock in sous vide bag. Set water bath to 70 C (158 F) and cook for 26-30 hrs.
  • Remove from water bath, allow to cool (about 15 min) and peel off skin using your hands. Cut to desired portion size (approx. 160 oz or 4 oz).
  • Heat oil in a large fry pan, season beef tongue and sear on all sides. Allow to rest.
  • Drain excess oil from pan and sauté shallot until lightly browned. Deglaze with wine, add Dijon mustard, 500 ml beef stock and reduce to a glaze. Remove from heat and swirl in cold butter. Serve with seared beef tongue.

Notes

Chef’s Notes: the texture is different from each part of the tongue. The base or back of the tongue is fattier and more tender than the tip. Serve a smaller portion from each section and your guest can experience the whole cut.

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Roasted King Oyster Mushroom

Author Student Chefs Adreanna Russell and Sahil Ahuja from Durham College

Ingredients

  • 3 lrg king oyster mushroom 30 ml
  • 2 Tbsp thyme, chopped
  • 60 ml (4 Tbsp) canola oil
  • Salt and pepper

Instructions

  • Slice each mushroom in half lengthwise. Score cut side in a diamond pattern.
  • Toss with canola, thyme, salt and pepper, roast in 400 F (200 C) oven for 10-15 min.

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Sour Cream Irish Champs

Author Student Chefs Adreanna Russell and Sahil Ahuja from Durham College

Ingredients

  • 500 g (3 lrg) Yukon gold potato peeled
  • 100 ml (3-4 Tbsp) sour cream
  • 60 g (5 Tbsp) leek julienne
  • 100 g green onion sliced
  • 100 g 3 Tbsp butter
  • Salt and black pepper

Instructions

  • Cut potato into large dice (about 2 inch cubes). Cover with cold salted water and quickly bring to simmer. Cook until tender, about 20 min.
  • Heat butter in sauté pan, add leek and cook until translucent. Reserve.
  • Drain potato and mash. Add butter-leek, sour cream, green onion and season.

Notes

Chef’s Note: this is a rustic dish and the potatoes do not have to be completely smooth.

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Pickled Red Cabbage

Author Student Chefs Adreanna Russell and Sahil Ahuja from Durham College

Ingredients

  • ¼ head of red cabbage julienne
  • 10 ml (1 tsp) caraway seed
  • 250 ml (1 cup) sugar
  • 250 ml 1 cup white wine vinegar
  • 400 ml (1 1/3 cup) water

Instructions

  • Combine all ingredients in sauce pan, simmer until cabbage is tender, about 10 min.
  • Remove from heat and allow to cool. Strain and reserve.

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Honey Glazed Carrot

Author Student Chefs Adreanna Russell and Sahil Ahuja from Durham College

Ingredients

  • 6 ea mini orange carrot peeled
  • 60 ml (4 Tbsp) honey
  • 6 ea mini purple carrots peeled
  • 30 ml (1 Tbsp) tarragon chopped
  • 60 ml 2 Tbsp butter Salt and pepper

Instructions

  • Blanch carrots in simmering salted water until tender, about 4 min. Refresh in ice bath.
  • Slice carrots lengthwise, heat through with butter, honey and tarragon. Season.

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Sautéed Brussels Sprout Leaves

Author Student Chefs Adreanna Russell and Sahil Ahuja from Durham College

Ingredients

  • 450 g (1 lb) Brussels sprouts
  • 2 clove garlic minced
  • 60 g (2 Tbsp) butter
  • Salt and pepper

Instructions

  • Trim ends of Brussels sprouts and peel off each leaf.
  • Add butter, garlic and leaves to a fry pan and sauté until just tender, about 1 min.
  • Season and serve immediately.

Taste Canada Cooks the Books is a cooking competition that invites Canadian culinary students from across the nation to compete for the title of Canada’s Best New Student Chefs. The 2022 students chefs selected a unique cut of beef for their recipe by exploring a new web-based education tool, the Canadian Beef Information Gateway. The Gateway has information on over 70 cuts of beef with cut descriptions, complete nutrition info per cut, how-to-cook recommendations, over 300+ recipe videos and more.

Access the Gateway by scanning a unique QR code or Click Here

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