How to cook cow tongue?

 

Japanese barbecue, you can also taste it at home! Michelin chef teaches you the tricks of roasting beef tongue

-Ingredients-

beef tongue, carrots, onions, celery

-Accessories-

water, salt, sugar, black pepper

walnuts, capers, apples

arugula, white sesame

1. First prepare the pickling solution, 2% salt, 1.5% sugar. I use 4L of water, 80g of salt, 60g of sugar, stir well until completely melted.

2. Soak the beef tongue, wrap it in plastic wrap and put it in the refrigerator to marinate for about 24 hours .

3. Take out the beef tongue the next day, and don't pour it out after marinating. Put the beef tongue into a large enough pot, then add carrots, onions, and celery sticks cut into 1cm small cubes.

Add the spices, 2 bay leaves, 10 black peppercorns, and 2 dried chilies.

4. Add water first to cover half of the beef tongue, then add the marinade just now to completely cover the beef tongue.

5. Bring to a boil over high heat, then turn to medium-low heat, cover and cook for 2.5 hours .

After cooking, put in cold water to cool.

6. Next, peel the skin. First cut the back, then cut the tongue coating. Use a small knife to deal with the parts that are not easy to remove.

7. Divide the beef tongue into 2 parts, the root of the tongue and the tip of the tongue. The skin on the base of the tongue is slightly corrected.

8. Cut about 1cm thick slices at the base of the tongue, and then soak them in sake.

9. Sprinkle a small amount of salt and black pepper, and season both sides.

10. Preheat the striped pan, apply a layer of oil, and start frying the beef tongue. Do not use too much oil on the striped pan, otherwise the streaks will not be clear.

11. Brush some yuzu vinaigrette on the third side.

12. Change the knife to a suitable size after coloring on both sides.

13. Serve on a plate with some chopped walnuts, crushed capers/capers, arugula, apple sticks, white sesame seeds, and finally garnish with Balsamic Modena.