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Beef Tongue with Sticky Rice, Toasted Coalho Cheese, Corn Tortilla and Watercress Aioli
🇧🇷Brazil
•View in original language
(Português)
90 min(s)
4 servings
Julliano Carvalho
@chefjulianooficial- Ingredients
- Recipe
- Bovine Tongue1 unit(s)
- Rice2 cup
- Garlic4 unit(s)
- Onion3 unit(s)
- Tomato2 unit(s)
- Carrot1 unit(s)
- Garlic1 unit(s)
- Tomato Extract1 cup
- Brown sugar1 tablespoon
- Worcestershire sauce1 cup
- Vegetable broth or water5 cup
- Curd cheese1 unit(s)
- milharna1 cup
- Milk1 cup
- Red and Yellow Peppers2 unit(s)
- Watercress3 cup
- Parmesan1/2 cup
- Beef Tongue with Sticky Rice, Toasted Coalho Cheese, Corn Tortilla and Watercress Aioli Cook the tongue under pressure for 40 min with just salt and 2 cloves of garlic, after removing, wait for it to cool and clean, removing the thick skin of the tongue along with some nerves. Cut the meat into thick slices, put oil in the pressure cooker that has already been cleaned, and sear the slices on both sides, after being sautéed, set aside. In the same pan, I sautéed garlic, carrots, onions, leeks, red and yellow peppers, as soon as they were well sautéed and caramelized, add Worcestershire sauce, chopped tomatoes, tomato paste, brown sugar, thyme, bay leaf and rosemary, when it starts to boil , return the slices of meat to the pan and leave it under pressure for 20 minutes, after the end, separate the meats and a little of the sauce For the rice, sauté it with Bacon, onion and garlic to start the rice normally, after well sautéed, add the tongue cooking broth to cook the rice, where it has a lot of collagen and flavor, this will make the rice be mellow, the correct amount of broth and collagen from cooking, add broth whenever necessary, but the amount of broth must be greater than regular rice, so that even after cooking, continue with broth rice For the corn tortilla, heat the Milharina, milk, butter and salt, cook the Milharina for Approx 5 minutes or until it thickens well, wait for it to cool, open it with a rolling pin and put it in the oven to dry, in the format I prefer. For the watercress aioli, take 2 eggs to the blender and beat for 2 minutes, add the watercress, salt, pepper, zest of 1 lemon, juice of 1/2 lemon and a little grated Parmesan, beat until everything is homogenized, add wire of oil until the point of mayonnaise and finish with olive oil to enhance the flavor and aroma Toast the coalho cheese and mount the dish garnishing with sprouts and watercress aioli
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