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Some meats that are generally classed as “offal” can be true gastronomic treasures. If correctly cleaned and cooked, beef tongue offers us an extraordinary meat, full of taste and with a surprising texture. We recommend that you try it because we can guarantee that you will be amazed. In this case we serve it cold with a chimichurri sauce that refreshes it and gives it infinite nuances.
For the beef tongue: 1 beef tongue 3 l water 1 l mineral water 100 g salt Ice For the chimichurri sauce: 1 Figueres (red) onion 1 clove of garlic, finely chopped 10 g oregano 10 g chopped parsley 7 g paprika 15 g Chardonnay vinegar 85 g extra virgin olive oil 2 g salt 1 g ground black pepper 1 bay leaf Lime zest To finish and serve: 40 g lemon juice 0.5 g salt Curly spring onion 20 g capers
Induction cooktop with temperature control Sous-vide cooking bags Vacuum sealing equipment
Beef tongueChimichurri sauceFinalizar y servir
65ºC | 36h o 80ºC | 24h 8 servings
Soak the tongue for 3 hours in water and ice. After this time, remove and drain.
Blanch the tongue 3 times (submerge in cold water and heat without reaching boiling point. Drain, rinse and repeat the process 2 times).
Submerge the tongue in brine with ice for 2 hours. Rinse and dry.
Put the tongue into a sous vide bag and vacuum-seal it. Cook at 65°C for 36 h or at 80°C for 24 h and, once finished, cool the bagged tongue quickly with ice.
When finishing the dish, bring to temperature by immersing it (wrapped in the cooking bag) for a few minutes in warm water, to be able to remove the gravy and the skin easily.
Next, open the bag, remove the juice left over from the cooking process and, using a fine knife, remove the skin and any fatty or sinewy parts from the cooked tongue. Cut into thin slices.
Put ½ a brunoise onion, the garlic, oregano, finely chopped parsley, paprika, vinegar and salt in a mortar and stir it.
Incorporate the ground black pepper and the olive oil. Finish by incorporating the bay leaf and the lime zest and mixing. The ideal method is to let the sauce stand for around 12 hours.
Cut the remaining half onion julienne style and leave for a few minutes covered in the lime juice.
Arrange the slices of tongue on a dish, season with Chimichurri sauce and complement with capers, curly spring onion and the slices of onion.
