braised veal tongue & sautéed porcini

By: Albert Ortiz posted Jul 05th 2017 03:28PM


 
Extra virgin olive oil, for sautéing and drizzling
1 tbsp butter
3 garlic cloves, peeled and sliced
1 onion, peeled and sliced
4 tomatoes, halved
1 red capsicum, chopped
500ml dashi stock
200ml beef stock
100ml prawn bisque
50ml red wine
A few sprigs of rosemary and thyme
 (each) veal tongue and star anise
Tobiko and micro greens, for garnishing
 
For the sautéed porcini with shrimp: Heat olive oil in a
sauté pan over a medium heat until hot. Add in the
sliced banana shallots and garlic and sauté until shallots
turn transparent. Add in the sliced porcini and sauté until golden brown. Add in the shrimps, white wine and season to taste with salt. Sauté the mixture until moisture has evaporated. Keep warm.
Heat butter and extra virgin olive oil in a cooking pot, over a medium heat until hot. Add in the sliced garlic, and onion and sauté until fragrant. Add in the tomato halves, chopped red capsicum, rosemary and thyme sprigs and sauté until vegetables have softened. Add in the dashi stock, beef stock, prawn bisque and red wine, and heat stock to a boil. Add in the veal tongue and star anise, cover the cooking pot with a lid and braise over a low heat until veal tongue is fork tender.
Cut the braised veal tongue into thick slices and keep warm. Strain the resulting veal stock into a saucepan and simmer over a low heat until sauce has reduced and coats the back of a spoon.Place the sautéed porcini with shrimp onto each serving plate and top with a braised veal tongue. Garnish with tobiko and micro greens. Drizzle with extra virgin oliveoil. Serves 4

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