Chef Marcelo Hisaki Aussie Beef Tongue Carpaccio Salad
- Prep time 30Min
- Cook time 5Hr
- Technique Braise
- Meat Beef
- Cut Topside
- Serves 8
with Capers and Arugula
Ingredients
Beef Tongue
- 1 (2- to 3-pound) whole beef tongue
- 1 medium onion, halved
- 2 cloves garlic
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 teaspoon salt
Arugula-Herb Dressing
- 1 cup fresh arugula
- 1/4 cup fresh parsley leaves
- 1/4 cup fresh basil leaves
- 1 small clove garlic
- 2 tablespoons capers
- 1/2 cup extra-virgin olive oil
- Lemon juice from 1 slice
- 1 /4 cup white wine vinegar
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Arugula Salad
- 2 cups fresh arugula
- 1/2 cup large capers, drained
- 1/4 cup shaved Parmesan cheese
- Edible flowers or microgreens, for garnish (optional)
- Olive oil, as needed
Method
Beef Tongue:
- Rinse the tongue thoroughly under cold water.
- Place it in a large pot with the onion, garlic, bay leaves, peppercorns, and salt. Cover with water.
- Bring the pot to a boil, reduce to a simmer, and cook for 2 to 3 hours, until the tongue is tender.
- Transfer the tongue to a cutting board and peel off the thick outer membrane while it’s still warm. Discard the membrane.
- Let the tongue cool completely, wrap it in plastic wrap, and refrigerate for at least 1 hour and ideally overnight to firm up.
- Using a meat slicer, slice the tongue into paper-thin pieces.
Arugula-Herb Dressing:
- In a blender or food processor, combine arugula, parsley, basil, garlic, capers, olive oil, lemon juice, vinegar, mustard, salt, and pepper. Blend until smooth.
- Adjust the consistency with 1 to 2 tablespoons of water if needed for a pourable dressing. Taste and adjust seasoning if necessary.
Arugula Salad:
- For each serving, scatter ¼ cup of the arugula leaves over a mirror of the dressing.
- Top with tongue slices.
- Sprinkle 1 tablespoon capers and ½ tablespoon shaved Parmesan cheese over the salad. Garnish with edible flowers or microgreens, if desired, and a drizzle of olive oil.
