Beef Tongue. Not exactly something you'd find at a drive-through. I've had beef tongue in the past chopped up and smothered with Mexican seasoning, but today there's no hiding. Thinly sliced, and drizzled with Madeira sauce, I'm learning to cook Beef Tongue with Anthony Bourdain's Les Halles Cookbook.

🔪 My Essentials
Anthony Bourdain's Les Halles Cookbook: [ Ссылка ]
My Favorite Knife: [ Ссылка ]
My Apron (other colors available): [ Ссылка ]
Please note as an Amazon Associate I earn (a rather small percent 😅) from qualifying purchases through these links. Thank you!

💜 Support me and get a shoutout! - [ Ссылка ]
⭐️ Subscribe: [ Ссылка ]
🎵 TikTok: [ Ссылка ]?
📸 Instagram: [ Ссылка ]?

📚 Chapters
00:00 - Anthony Bourdain's Beef Tongue Recipe
01:05 - Tackling The Tongue
02:04 - Prepping The Dish
05:00 - Comment Of The Week!
07:51 - Plating, Tasting, What I Would Do Different

🍎 Ingredients
• 1 veal tongue (Couldn't find veal, so I chose an elder)
• 2 Tbsp / 28 ml olive oil
• 1 small onion , thinly sliced
• 1 leek, white part only, thinly sliced
• 1 small carrot , thinly sliced
• 1 Tbsp / 14 g flour (Wondra flour works nicely)
• 1 cup / 225 ml + 1 Tbsp separated Madeira
• 1 Tbsp / 28 ml +1 Tbsp separated sherry vinegar
• 1 cup / 225 ml strong dark chicken or veal stock
• 1 bouquet garni (parsley, thyme, bay leaves, leek leaves bundled)
• 2 sprigs flat parsley, leaves only, chopped
• 1 - 2 Tbsp unsalted butter, softened

🫕 Equipment
• large pot
• medium pot
• wooden spoon
• serving platter
• fine strainer
• an open mind

#anthonybourdain #beef #beeftongue

свернуть