Recipes

Grilled Grass-Fed Beef Tongue

Ori Menashe

Chef/Co-Owner

Bestia

Los Angeles
Calif.
Rate this recipe: 
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Menu Price: 
$18.00
Food Cost: 
30%
Yield: 
4 servings
Ingredients: 
1 c, plus as needed
Olive Oil
1
each
Onion, Halved
1
each
Celery Stalk, Halved
1
each
Carrot, Halved
1
each
Garlic Head, Halved
1, plus as needed
Fresno Chile, Halved
1
c
White Wine
2
c
Umbrian Lentils
3 tbs, plus as needed
Kosher Salt
1/2, plus as needed
Shallot, Chopped
1/2
c
Red Wine Vinegar
As needed
Parsley, Fresh, Chopped
As needed
Freshly Ground Black Pepper
4
servings
Recipe: 
As needed
Flaky Salt
As needed
Lemon Juice
4
servings
Recipe: 
1

Put a saucepot over high heat and let pan get warm. Once pot is hot, add a small amount of oil, then add onion, celery, carrot, garlic and chile. Leave halved vegetables alone while they sear and get a nice amount of color. Once there is color, add wine. Reduce this completely.

2

Add lentils to pot and add water just to cover. Bring liquid to a boil, then lower heat and let lentils cook while constantly stirring. Add salt to taste. This process takes about 45 minutes. When lentils are completely cooked, drain liquid and place lentils on a cooling tray in refrigerator.

3

Put chopped shallot in vinegar in a bowl and let it soak for 30 minutes. Slowly pour in 1 cup olive oil while whisking rapidly. Finish with a touch of salt and set vinaigrette aside.

4

To serve, bring lentils to room temperature and toss in a bowl with a little chopped parsley, shallot and Fresno chile. Season with salt and pepper and vinaigrette.

5

Season sliced beef tongue with salt and pepper and sear both sides in a sauté pan until crispy.

6

Place lentils in base of small bowls and top with tongue pieces. Finish with a touch of flaky salt and a squeeze of fresh lemon juice. Take a spoonful of salsa verde and put a little on top of each beef tongue piece.

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