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Recipe: Seared Braised Beef Tongue, Salsa Verde, Arugula & Caramelized Onions

While the chef contestants were slicing and dicing in the competition kitchen, celebrity Chef and owner of The Commissary, John Tesar, gave the attendees of Chef’s Under Fire Dallas/Fort Worth Regional Competition a thorough demonstration for preparing his Seared Braised Beef Tongue, Salsa Verde, Arugula & Caramelized Onions. When hearing the word “tongue” as the main component of a dish, it’s only natural for some be a little hesitant, however, this preparation will forever change your opinion.  That’s why Chef Tesar has generously shared his recipe with Chefs Under Fire fans to prove it for yourself!

Recommended Wine Pairings (by Sommelier Scott Barber):
2009 Chateau de Sancerre Sauvignon Blanc
2007 Selbach Zeltinger Schlossberg Riesling Spatlese
2008 Domaine St-Jean de la Gineste Corbieres

Photos by Natalie’s Killer Cuisine

Seared Braised Beef Tongue, Salsa Verde, Arugula & Caramelized Onions

Serves 6

Braised Beef Tongue

Ingredients:

-   1 beef tongue, approximately 3-4 pounds

-   2 Spanish Onions

-   1 bunch Thyme

-   3 Bay Leaves

-   5 Star Anise

-   1 Cinnamon Stick

-   2 Lemons

-   Water to cover

Directions:

1.     Put all ingredients in pot, cover with water and bring to a boil.

2.     Turn to simmer, cover with parchment paper and foil. Simmer for 3 hours.

3.     Turn off heat, remove covers and let sit for another 20 minutes.

4.     Remove beef tongue and while still warm, peel outside layer and chill beef tongue.

 

Salsa Verde

Ingredients:

-   1 bunch parsley

-   1 bunch cilantro

-   ½ bunch of mint

-   4 cloves of garlic

-   1 tbsp capers

-   2 anchovies

-   ¾ cup of Extra Virgin Olive Oil

-   Black pepper, sea salt, juice of 2 lemons (to season)

Directions:

1.     Place herbs and garlic in food processor and pulse until coarsely chopped.

2.     Add anchovies and capers.

3.     Slowly incorporate with Olive Oil until smooth.

4.     Season with salt, pepper, lemon juice.

 

Assembly

Ingredients:

-   Braised beef tongue, sliced into 2-3 oz steaks

-   Salsa Verde

-   2 bunches of arugula

-   1 red onion, sliced and roasted with ½ tbsp of olive oil until soft and caramelized

-   Maldon Salt (for garnish)

Directions:

1.     In a Teflon pan over high heat, heat 1 tbsp of olive oil and sear tongue steaks on both sides until golden brown.

2.     Toss arugula in a bowl with 1 tbsp of Salsa Verde and red onions.

3.     Place greens and onions evenly on 6 plates, and place seared beef tongue on top.

4.     Finish with Maldon Salt and a drizzle of Salsa Verde.