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Braised Beef Tongue with Miso Sauce
Braised Beef Tongue with Miso Sauce

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Ingredients

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Nấu lưỡi bò

Bánh Brioche

  • Flour 680.0 g
  • Sugar 80.0 g
  • Chicken eggs 360.0 g
  • Fresh milk 80.0 ml
  • Yeast 45.0 g
  • Starter 40.0 g
  • Salt 10.0 g
  • Chicken egg yolks 2.0
  • Annatto seeds 12.0 g

Lưỡi bò sốt Miso

  • Truffle paste 75.0 g
  • Pumpkin seeds 125.0 g
  • Pine nut 75.0 g
  • Sesame leaves 50.0 g
  • Decorative tuile pastries 25.0
  • Pea shoots 50.0 g

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Preparation

  1. Nấu lưỡi bò

    • Prep all ingredients and seasonings according to the recipe measurements.
    • Place the prepped beef tongue, mushrooms, cilantro, and seasonings into a pressure cooker. Pressure-cook for 1 hour. Remove the tongue; slice the larger pieces and dice the trimmings. Strain the cooking liquid through a fine-mesh sieve to obtain a smooth sauce base.
    • Toss the diced beef tongue, mushrooms, pine nuts, and pumpkin seeds with the prepared miso sauce to create the accompaniment (garnish/side mix).
    • Bring the strained sauce to a boil with unsalted butter and sesame oil. Weigh the mixture, add the specified amount of xanthan gum, and blend with a hand immersion blender to emulsify and thicken. Hold hot for service.

  2. Bánh Brioche

    • Mix and maintain the dough temperature between 22°C and 25°C to ensure it stays chilled and prevents the butter from separating.
    • Portion the dough into 20g/ball.
    • Mix egg yolks with annatto oil for coloring, to be used as an egg wash for brushing the pastries.

  3. Lưỡi bò sốt Miso

    • Plate the finished beef tongue, drizzle with the sauce, and garnish.