Skip to content

open mind, empty stomach

travel, food, and fun


Last Saturday at the KCC farmers market, my friend Nanette let me know that Hawaiian Red Veal had brought some offal to sell, including two tongues. I’ve eaten tongue, but this would be my first time cooking it. MA’O Organic Farms had some baby root vegetables that looked like the perfect companion for the tongue.

Pinot Braised Hawaiian Red Veal Tongue:
Hawaiian Red Veal tongue (about 1.25 lbs)
guanciale (2 1/4″ slices from my home cured guanciale, cut into 1/4″ strips)
butter (2T for the guanciale, 1T for roux, 1T for mushrooms)
shallots (4, quartered, from Pit Farm)
carrots (1 purple, 1 yellow, from Pit Farm)
celery (1 stalk, from Pit Farm)
roma tomatoes (3, skinned and cored, from Ho Farms)
garlic (2 cloves, smashed)
thyme (3 sprigs)
bay leaves (2 from tree at my house)
wine (about 3 cups of pinot noir)
chicken stock (1-2 cups, homemade)
Hawaiian sea salt
black pepper
parsley (from my garden for garnish)
Small Kine Farm baby portabella mushrooms (handfull, halving the bigger ones)


Once in the kitchen, the first thing I had to do was remove the skin from the tongue. I simmered the tongue in water for 1 hour

then removed the skin with a knife.

Next, I rendered the fat out of the guanciale in butter, then removed the guanciale.

I browned the lightly floured tongue in the guanciale fat/butter and set it aside. Next, I added shallot, carrot, and celery to the pan. When they were about ready, I added the garlic, then the tomato. I returned the tongue and the guanciale to the pan, then added the wine, chicken stock, thyme, and bay leaves and seasoned with salt and pepper.

I let everything simmer on low heat for 4 hours, turning the tongue a couple times and making sure there was enough liquid in the pan. I removed the tongue and strained the braising liquid. I returned the liquid to a pan and added some roux to thicken it into a sauce. I sauteed some Small Kine Farm baby portabella mushrooms in butter, then added them to the sauce. I put the tongue in with the sauce and mushrooms and warmed it back up. For service, all I had to do was remove the tongue, slice it, plate it, top it with the sauce, and serve with the root vegetables.

Roasted MA’O baby root vegetables:
1 pound baby turnips, radishes, beets, carrots
thyme (3 sprigs)
rosemary (1 sprig)
Hawaiian sea salt
black pepper
extra virgin olive oil

I went with a simple roast for the root vegetables. I scrubbed them in the sink, removed the tops and bottoms, and tossed them in the olive oil, salt, pepper, thyme, and rosemary. They were ready to party after about 30 minutes in a 400 degree oven.

I was extremely satisfied with how the meal turned out. A knife was not required for the tongue, the sauce was very rich and flavorful, and the vegetables were crisp and delicious.

Advertisements

%d bloggers like this: