Beef tongue steak with quinoa
4 servings
35 minutes
Beef tongue steak with quinoa is an exquisite dish that combines rich flavor nuances and complex texture. Beef tongue, traditionally considered a delicacy, undergoes a long process of marination, boiling, and smoking, resulting in incredible tenderness and richness of aromas. Quinoa adds lightness and nutrition, while apple cream with anise and cinnamon gives a dessert note, creating an amazing contrast of flavors. This dish is perfect for gourmets who appreciate complex gastronomic combinations.
1
Add spices, honey, sugar, garlic, and salt to the water. Mix thoroughly. Marinate the tongue in this marinade. Leave for 2 days.
- Water: 1 l
- Sea salt: 250 g
- Sugar: 150 g
- Honey: 150 g
- Garlic: 50 g
- Coriander seeds: 10 g
- Black peppercorns: 10 g
- Mustard seeds: 10 g
- Red chili pepper: 15 g
- Black allspice: 10 g
- Carnation: 10 g
- Cinnamon sticks: 2 pieces
- Bay leaf: 10 g
2
When ready, rinse the tongue with water, vacuum seal it, and boil in simmering water for 2-2.5 hours.
- Beef tongue: 600 g
3
Prepare the language (while hot), smoke for an hour.
4
Boil quinoa in salted water until cooked.
- Quinoa: 200 g
5
For the apple cream, bake the apples until done with anise, cinnamon, and honey.
- Apple: 2 pieces
- Cinnamon sticks: 2 pieces
- Honey: 150 g
6
Chop the prepared apples in a blender with butter, salt, and sugar added.
- Butter: 70 g
- Sea salt: 250 g
- Sugar: 150 g
7
Before serving, cut the meat into pieces and lightly grill on both sides.
- Beef tongue: 600 g
8
Place quinoa, tongue, and apple cream on a plate, garnish with greens to taste.
- Quinoa: 200 g
- Beef tongue: 600 g
- Apple: 2 pieces
- Coriander: 2 g