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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.