Smoked Beef Tongue

SAVORY

Nov 26

Curried Poblano, Shishito Conserva, and Shallot XO

Chef Misti Norris of Petra and the Beast | Dallas

INGREDIENTS:

Shishito Conserva:
300 grams shishito peppers
200 milliliters white vinegar
100 milliliters soy sauce
25 grams minced garlic
100 milliliters neutral oil

Shallot XO:
500 milliliters grapeseed oil
25 grams minced garlic
25 grams minced shallot
2 grams chile flakes
2 grams fennel seeds
100 milliliters soy sauce
25 milliliters fish sauce
50 milliliters red wine vinegar

Tongue Chips:
1 beef tongue
3 percent salt by weight of beef tongue
2 percent sugar by weight of beef tongue
0.25 percent Insta Cure #1 by weight of beef tongue
2 grams toasted fennel powder
1 gram fenugreek powder

Barley Chips:
200 grams barley
0.2 grams xanthan gum
Oil for frying
Salt

Pickled Poblano:
6 poblanos, charred then cut into ½-inch slices
½ cup neutral oil
4 cloves garlic, thinly sliced
1 cup soy sauce
1 cup fish sauce

Smoked Beef Tongue:
1 beef tongue
2 cloves garlic, minced
Salt
Sugar
Curing salt
Stock

Curried Poblano:
300 grams diced onion
40 grams diced garlic
500 grams poblanos
½ star anise
3 grams fenugreek seeds
11 grams cumin seeds
4 grams fennel seeds
8 grams caraway seeds
30 grams fig leaves
2 grams ground turmeric
3 grams coriander berries
1 gram cardamom
Grapeseed oil
650 grams milk
230 grams cooked barley
200 grams butter
100 grams lemon juice
0.5 gram xanthan gum
50 grams fish sauce
Salt

To Assemble and Serve:
Mint, torn

METHOD:

For the Shishito Conserva:
Heat a cast iron skillet until smoking. Add shishitos and cook until charred, but not burned through. Remove from heat and let cool. In a vacuum bag, add shishitos and remaining ingredients. Seal. Let pickle at least 12 hours.

For the Shallot XO:
In a pot, combine oil, garlic, shallot, chile, and fennel. Bring to a simmer. Continue simmering until garlic and shallots are golden in color, about 30 minutes. Remove from heat and add remaining ingredients. Let cool at room temperature. The longer it sits, the better.

For the Tongue Chips:
Cure beef tongue in all remaining ingredients for 24 hours. Heat the water bath of an immersion circulator to 149°F. Place tongue in a vacuum bag, seal, and cook sous vide 16 hours. About an hour before removing from circulator, let the tongue cool in the bag. Transfer tongue to a rack to dry at least 4 hours. Heat smoker to 225°F. Smoke tongue 3 hours. Let cool then thinly slice. Heat oven to 350°F. Bake tongue chips until crispy.

For the Barley Chips:
In a large pot, cover barley in water. Bring to a boil and continue cooking until the seeds pop open. Transfer barley and water to a Vitamix blender and purée, adding enough water to create a vortex. Add xanthan and blend until smooth. Spread a thin layer of the mixture out on a Silpat and let dry uncovered, overnight at room temperature. The following day, break dried barley into pieces. Heat oil to 350°F. Fry until crispy and golden brown. Season with salt.

For the Pickled Poblano:
Place poblanos in a resealable plastic bag. In a sauté pan, heat oil. Add garlic and simmer until golden brown. Add fish sauce and soy. Remove from heat and let cool. Pour soy mixture over poblanos, roll out air, and seal. Let marinate at least 12 hours.

For the Smoked Beef Tongue:
Scale beef tongue and record weight. In a pot, submerge beef tongue in plenty of water. Bring water to a boil. Continue boiling until skin starts to bubble and peel off, about 1 hour. Remove beef tongue from water and let cool. In a bowl, mix garlic with 3 percent salt, 2 percent sugar, and 0.5 percent curing salt, by weight of beef tongue. Rub mixture all over beef tongue. Vacuum pack or roll in a large sealable bag with as little air as possible. Let marinate 24 hours. Transfer beef tongue to a braising pan with enough stock to cover. Braise at 400°F until tender, about 3 hours. Place beef tongue on a rack to cool completely and form a pellicle. Prepare a smoker at 180°F. Smoke beef tongue for about 2 hours. Pull from smoker and let cool until needed.

For the Curried Poblano:
In a 4-quart pot, combine onion, garlic, poblanos, and spices. Add a small amount of grapeseed oil and let sweat until onions are translucent and the mixture is fragrant. Add milk and barley then bring to a simmer. On low heat, continue simmering 10 minutes. Transfer mixture to a Vitamix blender and blend until smooth. Season with remaining ingredients.

To Assemble and Serve:
Spread Curried Poblano out onto the bottom of a serving bowl. Add Smoked Beef Tongue then top with Tongue Chips, Shishito Conserva, Pickled Poblano, 1 Barley Chip, and mint. Drizzle with Shallot XO.

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