MKR Recipes Episode 3: Michael and Rielli’s Buttered Beef Tongue with Braised Cabbage and Potato Straws

Ingredients

2 white potatoes, cut into matchsticks

Vegetable oil, for deep frying

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Brine

1.5L water 90g salt 2 tbs curing salt 3 tbs brown sugar 1 tbs black peppercorns 1 tbs coriander seeds 3 garlic cloves, crushed 2 bay leaves 1 tsp mustard seeds ½ tsp ground cloves 1 tsp smoked paprika 2 tbs vinegar 1 tsp bicarbonate of soda

Beef tongue

1kg corned beef tongue 90g butter 1 bay leaf 1 tbs black peppercorns 1 tbs brown sugar

Braised red cabbage

3 tbs olive oil ½ red cabbage, thinly sliced 50g sultanas 50g chopped walnuts, toasted Juice of ½ lemon 1 tbs brown sugar 1 bunch chives, chopped

Method

1. To make the brine, place all ingredients in a large saucepan over medium heat. Bring to a boil.
2. Remove from heat and allow to cool completely. Transfer to a deep bowl.
3. Rinse and clean the beef tongue. Once brine is fully cooled, inject brine into the tongue using a meat injector.
4. Submerge the tongue in the brine. Refrigerate, covered, for several hours or up to overnight.
5. Remove tongue from brine.
6. To cook the beef tongue, place it in a pressure cooker with peppercorns, bay leaf and brown sugar. Add enough water as suggested by appliance instructions. Bring to pressure and cook for 45 minutes or until tender. Release pressure.
7. Strain braising liquid into a deep frying pan over high heat. Simmer until reduced to about 1 cup. Whisk in butter a cube at a time until melted and emulsified. Season.
8. When cool enough to handle, peel tongue and discard skin. Slice meat thickly.
9. Meanwhile, to braise cabbage, heat oil in a medium saucepan over medium heat. Cook cabbage for 10 minutes. Add remaining ingredients. Cook, stirring occasionally, for about 20 minutes or until soft. Season.
10. To make potato matchsticks, soak potato stick sin iced water for 10 minutes. Drain and pat completely dry with paper towel. Deep fry in small batches until golden and crisp. Drain on paper towel and season with salt.
11. To serve, place a bed of braised cabbage on each plate. Top with two thick slices of tongue and spoon over pan sauce. Garnish with potato matchsticks.