How to Prepare Seared Beef Tongues

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Seared beef tongues always need to be prepared in a very particular way for maximum effectiveness. Prepare seared beef tongues with help from the Executive Chef at Siro's of Manhattan in this free video clip.

Part of the Video Series: Tasty Recipes
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This is Executive Chef Nicholas Armstrong from Siro's Restaurant at 885 Second Avenue in Manhattan and this is how to prepare seared beef tongue. Okay, so the first thing we're going to do here is we're going to go ahead, we're going to make a spiced dry rub. And I have several ingredients here, okay. The first one, this is fleur de sel; this is three tablespoons, nice sea salt here. I've got two tablespoons of black pepper, one tablespoon of ginger powder, one tablespoon of Chinese five spice, one tablespoon of garlic powder, three tablespoons of cayenne pepper, one half tablespoons of ground clove. I have four tablespoons of sweet smoked paprika, two tablespoons of cinnamon, three tablespoons of chili powder. I'm just going to go ahead and give that a couple of tosses, get it nice and incorporated. So, now, we've got our spiced rub out of the way; we're going to go ahead and look at our protein of the day here, which if of course, beef tongue. Now, not a lot of people usually do eat beef tongue, mostly 'cause I think they're intimidated by it. But, the flavor is reminiscent of pastrami or corned beef or something of that nature. So, I mean it's absolutely delicious, give it a try. Okay, the first thing I'm going to do is a little bit of fabrication here. We're going to remove this outer layer of the tongue itself. It's a little tough, so, make sure your tongue is dried out, so it doesn't slip around on you. Just get right under there with the knife, start pulling off. The first thing we're going to want to do with the beef tongue is we're going to want to remove this outer layer here, the tongue itself, the taste buds, things of that nature. And now that I have my cleaned up beef tongue, I'm going to go ahead and just make some nice slices with it. We're going to go ahead and skewer this out, rub it in our mix and we'll be searing them off. Now, there's two ways to really cook beef tongue; either for about an hour or so in a pressure cooker or just flash searing it, then eating it with a little bit of color on the inside. Both are good methods. We grab ourselves a nice sizzle platter, a little bit of oil on there; nice and oiled up. This is going to help the spices stick to it. And we're going to grill it off. I'm going to go ahead and dip my tongue in and get a generous amount on there. Alright. So, now, we got our nice hot grill plate, I'm going to come over, just lay the skewers down. Give it a nice flash sear on the grill and let that cook off for a couple minutes or so. We'll rotate them. Go head, give them a turn. There's a nice grill marks on there. Now, if you don't have a grill plate at home or if you're uncomfortable using them, this works pretty well, just pan searing it. Getting a nice sear on both sides and pop it in the oven for a minute or two. So, now that our beef tongues have been seared, I'm going to go ahead and start plating our dish. And what I had and took the liberty, I made a red beef risotto, just really give it a nice pop. Just kind of spread that along here. Spread out nice and evenly. Then, I'm going to go ahead and place my cylinders down. These are just some yellow beets that I've cooked off. These are going to, going to be pillars for our skewers to stand on, give it a little bit of height. I just got myself some baby radish; I'm going to stick it right into the risotto, around the plate; anywhere it fits is good. You can also do this with pickled vegetables if you want to add some flavor. Add a little bit of shaved carrots; tri-color baby carrots. A little touch of micro greens; you just kind of let them fall on the plate like they accidentally arrive there. Just a little touch of salt for the finishing product and it's ready to be consumed. This has been Executive Chef, Nicholas Armstrong from Siro's Restaurant at 885 Second Avenue in Manhattan and this is how to prepare seared beef tongue. Keep in mind folks, cooking is all about the flavor.

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