2023 Cooks the Books presented by Canadian Beef – Team Fleming College
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2023 Taste Canada Cooks the Books
presented by Canadian Beef
Beef Tongue with a Mushroom Cream Sauce, Jasmine Rice, Oxtail Spring Roll and Pickled Papaya Slaw
Recipe by: Student Chefs Bethel Anne Nacpil and Edward Louie T. Capili
Team: Fleming College
Drenched with umami and spiced tartness, this dish is a play on our favourite comfort food. Inspired by traditional family recipes, the tongue is complemented with mushrooms and cream, while the oxtail spring roll with pickled papaya showcases modern flavours. The ‘tongue’ represents how our ‘taste’ evolved as we discover new flavours while reflecting on our ’tail’, or Filipino roots.
Beef Tongue with a Mushroom Cream Sauce, Jasmine Rice, Oxtail Spring Roll and Pickled Papaya Slaw
Ingredients
Beef Tongue & Oxtail:
- 8 cups (2 L) beef stock
- 1 large red onion peeled and quartered
- 3 Tbsp (45 mL) fish sauce
- 5 cloves garlic crushed
- 4 bay leaves
- 1/2 tsp (2 mL) whole peppercorns
- 2 star anise
- 2 lb (1 kg) beef tongue
- 1 lbs (500 g) oxtail
Beef Tongue Coating:
- 1/2 cup (60 g) all-purpose flour
- 2 Tbsp (30 mL) Club House La GrilleⓇ Fiery Habanero & Roasted Garlic
- 1/2 cup (125 mL) canola oil
Jasmine Rice:
- 1/8 cup (30 mL) butter
- 4 green onions sliced on the extreme bias
- 1 1/2 cups (200 g) jasmine rice
- 6 fl oz (180 mL) beef tongue broth
- 5 fl oz (150 mL) chicken stock
- 1/2 tsp (2mL) Club HouseⓇ Thyme Leaves
- 1/4 tsp (1mL) Club HouseⓇ Turmeric, Ground
Pickled Papaya:
- 2 cups (500 mL) white wine vinegar
- 1 1/4 cup (265 g) sugar
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) freshly ground black pepper
- 1 1/2 cups (170 g) peeled, seeded and julienned green papaya
- 1 Tbsp (10 mL) peeled and grated ginger root
- 2 cloves garlic minced
- 1/4 cup (30 mL) peeled and julienned carrot
- 1/4 cup (35 mL) seeded and julienned red bell pepper
- 1 tbsp (10 ml) chopped fine cilantro
Sriracha Mayonnaise:
- 3 Tbsp (30 mL) Japanese mayonnaise
- 1/2 tsp (2 mL) Tabasco® Sriracha Sauce
- 1 tbsp (10 mL) pickling juice from pickled papaya
Creamy Mushroom Sauce:
- 1/4 cup (60 mL) butter
- 4 oz (120 g) shiitake mushrooms, sliced
- 5 oz (150 g) shimeji mushroom, trimmed
- 1.5 oz (45 g) shallot, peeled and minced
- 1 clove garlic minced
- 1 tsp (5 mL) Club HouseⓇ Thyme Leaves
- 1/4 cup (63 mL) white wine
- 1 cup (250 mL) 35% cream
- 1/2 tsp (2 mL) Tabasco® Green Jalapeño Sauce
Oxtail Spring Roll:
- 6 spring roll wrapper
- 1/4 cup (60 mL) California Prunes, small diced
- 2 cups (500 mL) canola oil
Instructions
Beef Tongue & Oxtail:
- Combine stock, red onion, fish sauce, garlic, bay leaves, peppercorns, and star anise to a pot. Add beef tongue and oxtail. Cover and bring to a boil on high heat. Reduce heat to low and simmer. Check the stock level occasionally and add more beef stock as needed (just enough to cover the tongue and oxtail). Simmer the tongue for 2 hours and 30 minutes or until fork tender.
- Simmer the oxtail for 4 hours or until the meat falls off the bone. Remove the tongue from the stock.
- Cool it down just enough to handle. Peel the tongue. Slice the meat diagonally into 1-inch slice. Set aside. Remove the oxtail meat from bone and reserve. Combine flour and Club House La GrilleⓇ Fiery Habanero & Roasted Garlic into a bowl and coat the beef tongue. Set aside.
Rice:
- Meanwhile, melt the butter in a rice cooker and add the green onions; sweat until they turn translucent. Add the rice, broth, stock, thyme and turmeric. Cook for 15 to 20 minutes (until done).
Pickled Papaya:
- Combine vinegar, sugar, salt and pepper into a small stockpot. Bring to a boil. Remove from heat. Add papaya, ginger, garlic and carrots. Let sit for 15 minutes. Add red bell pepper. Drain pickling liquid using a colander. Add the cilantro to the mixture. Reserve pickling liquid.
Sriracha Mayonnaise Sauce:
- Combine mayonnaise, sriracha and pickling juice into a bowl. Mix until fully combined. Adjust seasoning with salt, pepper, and pickling liquid. Reserve,
Mushroom Sauce:
- Melt butter in a sauce pot over medium heat. Add shiitake and shimeji mushrooms. Cook, stirring frequently until light browned; reserve. Sweat onions and garlic until translucent. Add thyme. Deglaze with white wine. Reduce by half. Add cream. Simmer until the sauce has thickened or coats the back of a spoon. Add the mushrooms & Tabasco® Green Jalapeño Sauce to the sauce. Keep warm.
Oxtail Spring Roll:
- Put oxtail meat on spring roll wrapper. Add picked papaya and California Prunes. Roll wrapper into a log and seal with a bit of water. Deep fry spring rolls at 350 F until golden brown.
- Dredge the tongue in the beef tongue coating and sauté until golden brown on both sides.
- Plate a portion of rice on one side of the plate, top with beef tongue. Add a spoonful of mushroom sauce. Garnish with green onions and lemon zest. Place a bundle of pickled papaya slaw on the other side, top with spring roll; drizzle with sriracha mayonnaise sauce.
Notes
● All recipes are seasoned to taste with salt and pepper.
● Beef tongue & oxtail could be cooked in separate pots if desired.
● Any remaining stock and useable trim from this recipe can be utilized to make a hearty soup
The 2023 student 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.
Taste Canada Cooks the Books presented by Canadian Beef 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 2023 student chefs created their own unique dish following the Cooks the Books criteria based on the 2023 theme: New Canadian Flavours Rooted in Tradition. Drawing inspiration from their own cultural cuisines, heritages and traditions, students were challenged to develop a unique recipe using a variety of Canadian ingredients, a unique cut of Canadian Beef, as well California Prunes, a dash or two of Tabasco® sauce and a variety of Club House for Chefs herbs and spices. Recipes must also consider the seasonality of fresh Canadian ingredients so this year, 60% of all ingredients called for in each recipe must be grown, produced and/or raised in Canada. Students were able to reference the What’s in Season section of the Canadian Food Focus website for a complete list of fresh fruits and vegetables available in October/November in Canada.
Photo Credit: Stephen Chu
Special Thanks to the 2023 Taste Canada Cooks the Books Sponsors:
Presented by Canadian Beef
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