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Sous Vide Veal Tongue | Recipe by sousvidetools.com

Sous Vide Veal Tongue with Roasted Pine Nut Puree, Roasted Cauliflower, Golden Raisins and Coriander Pesto

Sous Vide Veal Tongue with Roasted Pine Nut Puree, Roasted Cauliflower, Golden Raisins and Coriander Pesto Beef
  • COOK TIME: 21 hours

Ingredients

  • 2 x Veal Tongues – soaked overnight in cold water
  • 1 Cauliflower
  • 100g Roasted Pine Nuts
  • 1 Bunch Coriander
  • 1 Clove Garlic
  • 3 tbsp White Wine Vinegar
  • 75mls Olive Oil
  • 50g Grated Parmesan
  • Juice of one Lemon
  • 100g Golden Raisins
  • 100mls Marsala Wine
  • 50mls Milk
  • 50mls Natural Yoghurt
  • 150mls Muscat Wine
  • 150mls Chicken Stock
  • 2 Tbsp. Roasted Coriander Seeds
  • Juice of 1 Lemon

 

Equipment

EQUIPMENT

Sous Vide Water Oven
Vacuum Bag Sealer
Vacuum Pack Pouches
Chopping Boards
Kitchen Knives
Blender
Wire Rack
Roasting Dish
Pastry Brush

Method

This lesser used offal has a rich and beautiful flavour when cooked correctly. This sous vide dish has a great earthy finish with fruity undertones.

METHOD

  1. Take the veal tongues from the soaking water and place into a vacuum pouch with the Muscat, chicken stock and the roasted coriander seeds. Seal and cook in a preheated sous vide machine at 70 degrees for 21hours
  2. In the blender add the bunch of coriander, garlic, 50g of pine nuts, vinegar, olive oil and parmesan then blend to a rustic pesto. Adjust seasoning to taste
  3. In a small saucepan add the golden raisins and the masala wine. Bring the pan to a simmer and then set aside to let the raisins steep
  4. In another small saucepan add the milk and the pine nuts and gently bring to a simmer. Use a high speed blender to blend the mix into a puree. Add the yoghurt at the end then pass the puree into another pan using a very fine sieve
  5. In a pan of boiling salted water add the prepared cauliflower whole, cook until tender, approx. 8 minutes then chill down with ice
  6. Cut the cauliflower into wedges, keeping the core intact. Drizzle with a little oil and in a very hot skillet caramelize each side until golden brown. Season to taste and add a squeeze of lemon juice
  7. Take the tongue from the pouch and peel of the outer skin. Portion to the desired shape and pass the sauce through a fine sieve and reduce
  8. Reheat the tongue in the reduced sauce
  9. Plate beside the roasted cauliflower and with a nice amount of the pine nut puree. Spoon on the raisins with a little of the juice and drizzle on the pesto

Chef’s Tip –

The Muscat in this dish gives a fruity note. For a more robust flavour why not add a rich French onion style soup to the pouch.

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