Smoked Ox Tongue | Recipe by sousvidetools.com
Smoked Ox Tongue with Hibiscus and Blackberry, Chared Cabbage and Hazelnut
- COOK TIME: 27 hours
- 1 x smoked ox tongue 1 kg
- 400 mls good quality veal stock
- 100g frozen blackberries
- Small bunch of thyme
- Zest of one orange
- 50mls red wine vinegar
- 75 mls blackberry liquor
- 70 g dried hibiscus flowers
- 2 cloves garlic
- 1 bay leaf
- 1 x savoy cabbage
- 75 g peeled hazelnuts
This stunning offal dish has a beautiful sweet and smoky balance, it eats perfectly with the charred cabbage and roasted hazelnuts. A stunning dish for the autumn.
1. In a sauté pan add the blackberries and the blackberry liquor, flame the alcohol then add the bay leaf, thyme , garlic, orange zest , red wine vinegar and hibiscus flowers.
2. Reduce the mix by half then add the veal stock, again reduce by half. Set aside to cool.
3. Place the ox tongue into a vacuum sealer bag and add the cooled stock, seal the bag and place in a preheated water bath at 70 degrees.
4. Allow to cook sous vide in the bath for 27 hours, at this point you can either chill down or take from the bag and take off the outside skin. This is really fibrous and not pleasant to eat. Pass the sauce through a fine chinois
5. In a dry sauté pan roast the peeled hazelnuts’ until golden brown. Season with salt
6. In a pan of boiling salted water blanch the outer leaves of the savoy cabbage before charring with a blow torch or on a plancha to create a charred nutty flavour. Season the cabbage to taste.
7. After peeling the tongue reheat in the sauce plate with the reheated cabbage, hazelnut’s and the sauce.
Tongue doesn’t need to be smoked it will take in all sorts of flavours during the cooking process, try a roasted onion juice for a take on beef and onions