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Shank Stew in Rice Tart Shell with Seared Tongue
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Shank Stew in Rice Tart Shell with Seared Tongue

Course Main Course
Prep Time 1 hour 30 minutes
Cook Time 1 hour 10 minutes
Servings 6 servings
Author Student Chefs Nathan Brewer and Cleo Coates, from Thompson Rivers University Team 2

Ingredients

Wild Rice Tart Shell:

  • 1 1/2 cup (375 mL) finely milled, Dainty® Borealis Wholegrain Rice Blend
  • 1 1/3 cup (330 mL) tapioca starch
  • 3/4 cup (180 mL) coarsely ground, hazelnuts
  • 2 1/2 tsp (7 1/2 mL) xanthan gum
  • 1 tsp (5 mL) coarse salt
  • 1/2 cup (125 mL) cold Lactalis Original Cream Cheese
  • 1/2 cup (125 mL) cold lard
  • 1/3 cup (80 mL) ice water

Canadian Beef Tongue:

  • 1 whole PEI Certified Beef Tongue
  • 6 cups (1 1/2 L) beef stock
  • 3 bay leaves
  • 2 garlic cloves peeled and crushed
  • 1 onion peeled and quartered
  • 1/2 tsp (2 1/2 mL) peppercorns
  • 2 tbsp (30 mL) Lactalis Salted Butter

Canadian Beef Shank Stew:

  • 2 tbsp (30 mL) canola oil
  • 1 1/2 lbs (700 g) deboned, trimmed and cut into 1-inch (5 cm) cubes, PEI Certified AAA Beef Shank
  • Salt and pepper to taste
  • 2 tbsp (30 mL) Lactalis Unsalted Butter
  • 2 large onions peeled and finely sliced
  • 1 tbsp (15 mL) tomato paste
  • 2 garlic cloves peeled and minced
  • 1 cup (250 mL) dry red wine
  • 2 large carrots peeled and roughly chopped
  • 1 1/2 cup chanterelle mushrooms
  • 2 1/2 cups (625 mL) beef stock
  • 2 tbsp (30 mL) Worcestershire sauce
  • 2 bay leaves
  • Pinch of smoked paprika
  • 2 tbsp (30 mL) potato starch or cornstarch
  • 2 tbsp (30 mL) cold water
  • 2 tbsp (30 mL) finely chopped, parsley

Roasted Butternut Squash Puree:

  • 1 large butternut squash cut lengthwise and seeded
  • 1 tbsp (15 mL) olive oil
  • 1/2 tsp (2 ½ mL) coarse salt
  • 1/2 cup (125 mL) Lactalis 35% Whipping Cream

Glazed Butternut Squash Garnish:

  • 2 cup (500 mL) vegetable stock
  • 2 tbsp (30 mL) Lactalis Salted Butter

Instructions

Wild Rice Tart Shell:

  • Mix milled rice flour, tapioca starch, hazelnuts, xanthan gum, and salt in a bowl. In another bowl, cream together cream cheese and lard. Mix dry mix into fat until mixture resembles cornmeal. Add water and knead until dough just comes together. Wrap dough in plastic wrap and refrigerate for 2 hours. Preheat oven to 375°F (190°C). Lay tart dough between 2 sheets of parchment and roll dough to 1/8-inch (3mm) thickness. Lightly spray 6 tart molds with oil. Using your tart mold as guide, cut out 6 circles of dough. Press dough circles into molds. Bake for 14 minutes or until golden brown. Allow tarts to cool in their molds; set aside. Maintain oven temperature.

Canadian Beef Tongue:

  • Cut tongue into 3 even sized pieces. Place tongue, beef stock, bay leaves, garlic, onion, salt and peppercorns in pressure cooker. Cook for 35 minutes at high or 15lbs (7 kg) pressure. Carefully perform a quick pressure release (consult your own manual). Use tongs to remove tongue from pot. Place onto tabletop and allow to cool slightly. Peel off the thick outer skin with your hands, only using a pairing knife if needed. Refrigerate and set aside.

Canadian Beef Shank Stew:

  • Heat canola oil until rippling in a pressure cooker pot. Add shank, season with salt and pepper, and cook 1-2 minutes each side or until deep brown. Remove from pot; set aside briefly. In the same pot, melt butter and cook onions until soft. Add tomato paste and garlic and cook until fragrant. Add wine and reduce. Stir in carrots, mushrooms, beef stock, Worcestershire sauce, bay leaves, paprika. Return browned beef to pot, stir and cook for 35 minutes at high or 15lbs (7 kg) pressure. Perform a quick pressure release. In a small bowl whisk together potato starch and cold water. Mix slurry into stew while hot. Stir in parsley and season with salt and pepper. Keep warm.

Roasted Butternut Squash Puree:

  • Set aside one squash half for later. Drizzle the flesh-side of the other half with olive oil, sprinkle with salt and pepper, bake flesh side down in already preheated oven for 25 minutes or until easily pierced with a fork. Remove squash from oven and and use a spoon to scoop flesh into a blender or food processor. Add cream and blend until smooth. Transfer puree to a pot on the stovetop; keep warm.

Glazed Butternut Squash Garnish:

  • Peel and cut other squash half into 1/2-inch cubes. Heat vegetable stock and squash in saucepan, simmer for 3 minutes. Add butter and shake pan until dissolved. Sprinkle with pepper and salt. Keep warm.
  • To plate, slice beef tongue into 1/8- inch (3mm) slices. Melt butter in fry pan. Fry tongue until crisp and brown on both sides. Sprinkle with coarse salt. Set aside. To each plate, add a dollop of warm squash puree to the centre. Gently place tart shell on top, pressing lightly. Fill tart shell with stew. Place a small mound of squash cubes and a few slices of tongue on top of tart. Sprinkle with parsley.

Notes

**Chef’s Note:
Substitute chanterelle mushrooms for your favourite local mushroom, fresh or dry (rehydrated)