Beef Tongue with a Mushroom Cream Sauce, Jasmine Rice, Oxtail Spring Roll and Pickled Papaya Slaw
Course Main Course
Prep Time 4 hourshours
Cook Time 45 minutesminutes
Servings 6servings
Author Student Chefs Bethel Anne Nacpil and Edward Louie T. Capili, Team: Fleming College
Ingredients
Beef Tongue & Oxtail:
8cups(2 L) beef stock
1large red onionpeeled and quartered
3Tbsp(45 mL) fish sauce
5clovesgarliccrushed
4bay leaves
1/2tsp(2 mL) whole peppercorns
2star anise
2lb(1 kg) beef tongue
1lbs(500 g) oxtail
Beef Tongue Coating:
1/2cup(60 g) all-purpose flour
2Tbsp(30 mL) Club House La GrilleⓇ Fiery Habanero & Roasted Garlic
1/2cup(125 mL) canola oil
Jasmine Rice:
1/8cup(30 mL) butter
4green onionssliced on the extreme bias
1 1/2cups(200 g) jasmine rice
6fl oz(180 mL) beef tongue broth
5fl oz(150 mL) chicken stock
1/2tsp(2mL) Club HouseⓇ Thyme Leaves
1/4tsp(1mL) Club HouseⓇ Turmeric, Ground
Pickled Papaya:
2cups(500 mL) white wine vinegar
1 1/4cup(265 g) sugar
1/2tsp(2 mL) salt
1/4tsp(1 mL) freshly ground black pepper
1 1/2cups(170 g) peeled, seeded and julienned green papaya
1Tbsp(10 mL) peeled and grated ginger root
2clovesgarlicminced
1/4cup(30 mL) peeled and julienned carrot
1/4cup(35 mL) seeded and julienned red bell pepper
1tbsp(10 ml) chopped fine cilantro
Sriracha Mayonnaise:
3Tbsp(30 mL) Japanese mayonnaise
1/2tsp(2 mL) Tabasco® Sriracha Sauce
1tbsp(10 mL) pickling juice from pickled papaya
Creamy Mushroom Sauce:
1/4cup(60 mL) butter
4oz(120 g) shiitake mushrooms, sliced
5oz(150 g) shimeji mushroom, trimmed
1.5oz(45 g) shallot, peeled and minced
1clovegarlicminced
1tsp(5 mL) Club HouseⓇ Thyme Leaves
1/4cup(63 mL) white wine
1cup(250 mL) 35% cream
1/2tsp(2 mL) Tabasco® Green Jalapeño Sauce
Oxtail Spring Roll:
6spring roll wrapper
1/4cup(60 mL) California Prunes, small diced
2cups(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
Chef’s 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