Wednesday, September 14, 2011

Beef Tongue Confit With Banana Cake And Mixed Greens Tossed In Guava Vinaigrette


1 kilo Beef tongue

1.2 liters Water

300 ml Beer

2 pieces Star Anise

10 g Garlic

20 g Onions

120 g Salt

50 g Sugar

30 g Sodium Nitrate (optional)

300 g Mixed greens

50 g Mango Jam

25 ml Distilled vinegar

75 ml Canola Oil

To taste Salt and pepper

Banana cake:
200 g Saba banana

10 g Salt

50 g Butter

50 g Sweet potato


Wash beef tongue in water with salt.

Mix all brine ingredients together and whisk until all the granules are dissolved. Place tongue in brine and let sit for 3 days in chiller.

After 3 days wash under cold running potable water. Place into pot and cover with oil or lard. Cook over low heat for 3 hours. Remove from heat oil and drain on rack. While still warm remove skin on tongue with paring knife. Set aside to cool.

Boil bananas in water until fork tender. Do the same with the sweet potato. Place into a metal round bottom bowl and mash with whisk or potato masher. Season with salt and pepper then mix in butter. Form into cakes and lightly coat in flour.

Pan fry in a little butter until the cake forms a crust.

Mix all ingredients for vinegrette together then toss in mixed greens and set aside.

To plate place banana cake in center of plate slice tongue and fan out on top of banana cake. Top with mixed salad greens and serve.