Serves 4-6
Ingredients
Braised Wagyu beeftongue
800g Wagyu beef tongue
50g onion
50g carrot
10g garlic
40g leek
75g tomato
1 bouquet garni
6g salt
3g black peppercorn
200g chicken stock
Almond tofu
100g almond, peeled
100g apricot kernel
500g milk
Agar-agar
BeeF tonGue JerKy
150g cleaned beef tongue
10g star anise
3g black peppercorn
4g pink salt
8g grey salt
0.8g ceylon cinnamon stick
Aged mandarin and plumjam
100g smoked sun-dried plum
5g aged mandarin orange rind
40g lemon jus
Star anise powder
Water
Corn flake
378g corn kernel
30g cake flour
150g water
10g vegetable oil
10g almond Oil
2g salt
Smoky corn consomme
1.6kg veal stock
240g lean beef, cut into chunks
60g onion, chopped
100g egg white
180g lightly burnt corn kernels
Ardbeg whisky correyvreckan
Salt
To serve
Baby pakchoy, sous- vide with olive oil
Organic sweet corn kernels
Method
Braised Wagyu beeftongue
Caramelise the onions. Bring a pot of water to a boil. And prepare a bowl of ice water beside. Blanch the beef tongue in the boiling water and ice bath immediately. When chilled, carefully peel off the outer layer of tough skin on the tongue. Place beef tongue, caramelised onion, and all other ingredients listed in sous-vide bag. And cook sous-vide at 78C for 8 hours. Cut it into a cuboid. Keep in cooking liquid. Before serving, reheat the beef tongue in cooking liquid. Season with salt and pepper.
Almond tofu
Using a blender, blend the peeled almond, apricot kernel and milk together. Allow the mixture to infuse for one night before straining the mixture with cheese cloth. In a small sauce pot, add agar agar to the strained almond milk and mix well. Cook the mixture at 85C for about 8mins. Transfer mixture to a tray and chill. When the almond tofu is set cut into 0.8cm brounise and set aside.
Beeftongue jerky
Freshly grind the star anise, black peppercorn and cinnamon stik into rough powder. Mix the spice mixture with pink salt and grey salt. Rub the mixture on the cleaned beef tongue. Cure the beef tongue for 6 hours and rinse away the spice and salt. Freeze the tongue and thinly slice it with ham slicer. Dry the tongue in a dehydrator at 60C for 8 hours or more till dry.
Aged mandarin and plumJam
Soak the mandarin orange rind in some hot water to soften. Keep the water aside. Blend the plum, star anise powder with aged mandarin orange rind. Add some soaking liquid and lemon juice to adjust the thickness. Pass the mixture to fine sieve.
Corn flake
Steam the corn for 5 minutes. Cool down and blend the kernels with oil, salt into smooth purée. Mix in the cake flour by hand. Transfer the mixture into a piping bag. On the baking sheet with silpat, pipe into small round dots with enough space in between to spread out during baking. Bake at 140C for 20 to 30 minutes until golden brown.
Smoky corn consomme
Clarify the veal stock with the mixture of mince beef, onion, egg white and caramelized corn kernels. Before serving, reheat and add Ardbeg whisky á la minute.