Beef Tongue Confit with Banana Cake and Mixed Greens tossed in Guava Vinaigrette
Beef Tongue Confit with Banana Cake and Mixed Greens tossed in Guava Vinaigrette
Try this quick and easy beef tongue confit recipe by Bruce Lim from Tablescapes.
  • Difficulty Level Easy
  • Technique Poaching
  • Preparation Time 3 days 20 minutes
  • Cooking Time 3 hours 15 minutes
  • Yield 6 servings
  • 1 kilogram Beef tongue
  • Brine:
  • 2 litres Water
  • 300 millilitres Beer
  • 2 pieces Star Anise
  • 10 grams Garlic
  • 20 grams Onions
  • 120 grams Salt
  • 50 grams Sugar
  • 30 grams Sodium Nitrate (optional)
  • Salad:
  • 300 grams Mixed greens
  • 50 grams Mango Jam
  • 25 millilitres Distilled vinegar
  • 75 millilitres Canola Oil
  • To taste Salt and pepper
  • Banana cake:
  • 200 grams Saba banana
  • 10 grams Salt
  • 50 grams Butter
  • 50 grams Sweet potato
  1. Wash beef tongue in water with salt
  2. 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
  3. 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
  4. 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
  5. Pan fry in a little butter until the cake forms a crust
  6. Mix all ingredients for vinegrette together then toss in mixed greens and set aside
  7. 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

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