Beef tongue sous vide marinated with citrus and hot chili – recipe and preparation methods, ingredients.
Ingredients
Serves: –+
- Beef tongue 1.5 kg
- Onion 1 pc
- Garlic 12 cloves
- Lemon juice 60 ml
- Orange juice 60 ml
- Chopped coriander seeds 1 tsp
- Smoked black pepper ½ tsp
- Red hot chili pepper 1 pc
- Salt 2 tsp
- Cherry tomato 4 pcs
Method
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Set the temperature on the thermostat to 70 degrees. And preheat the water bath until you put the bag with the ingredients there.
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Rinse the tongue and remove the skin, wipe dry with a paper towel, place in a vacuum bag.
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Add onion, garlic, orange and lemon juice, coriander, salt, pepper and seedless chili. Use a vacuum sealer to seal the tongue. Make sure that moisture does not get on the seam of the vacuum bag.
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Set a thermostat timer between 24 and 30 hours to cook it fully.
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After the time has passed, remove the bag and, if you do not plan to serve right away, place it in ice water for 30 minutes and then place it in the refrigerator. You can store the dish in a vacuum bag for up to 15 days at a temperature of 2-4C.
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Before serving meals to guests, preheat a cast iron skillet to high temperature.
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Pour the resulting sauce from the bag into a separate bowl.
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Cut the tongue into pieces 2.5-3 cm thick
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In a preheated skillet, fry the tongue until brown on each side for 1-2 minutes. Top it with onion and garlic sauce before serving and garnish each serving with cherry tomatoes cut in half.
Little secret – you can make smoked black pepper yourself. To do this, place ordinary hot peppers in a very preheated frying pan and let it brown a little. Once it has cooled down, you can grind it in a regular pepper mill.
