Tender Braised Beef Tongue,

Curried Cauliflower Espuma, Beetroot jus

INGREDIENTS

• 1 beef tongue

• 500g onion, celery, carrot, leek mirepoix

• 1 bouquet garni

• 400g demi-glace

• 300ml beetroot jus

• pepper and salt

• 60g butter

Cauliflower espuma

• 250g cauliflower florets

• 1 shallot

• 125 g cream

• 37g butter

• 5g curry powder

• 1g salt

• 1g pepper

• Seasonal vegetables

METHOD

1. Soak the beef tongue for 3-4 hours in 10% salted water.

2. Bring to boil in salted water, simmer for 5 minutes.

3. Take out and refresh under running cold water.

4. Place in a clean pot with mirepoix, herbs and water, bring to soft boil and simmer for 3-4 hours.

5. Check tenderness with fork, when tender, remove, cool and remove tissues and trim back.

6. Slice when chilled, place on an oven tray with some veal jus and cover.

Cauliflower espuma

1. Boil cauliflower.

2. Sauté chopped shallot in butter with

curry powder. 3. Add cauliflower and cream, bring to boil and reduce slightly.

4. Season with pepper and salt.

5. Blend in mixer.

6. Pass through sieve in 0.5l whipper. Close and charge once, shake vigorously.

7. Keep warm in bain marie at max 75C.

Beetroot Jus

Reduce the beetroot jus, then add a few spoons of demi-glace and mix in with pieces of icecold butter for a smooth sauce.

PLATING

1. Place warmed beef tongue on a plate. 2. Pipe a few dollops of espuma around the beef.

3. Spoon sauce over the beef and garnish with seasonal vegetables.