Eduardo Garcia Instagram – HOLIDAY TABLE with @chefeduardogarcia: Elk Tongue Sliders with Sauerkraut & Chimichurri.
Oh, the tongue, you noble muscle you. Functional in every breath, taste and experience the tongue is unavoidable. And yet little celebrated and rarely seen is the tongue on our modern fare. For me, Tongue is royalty amongst the big animals I harvest. Only one per animal. Versatile and equally toothsome eaten raw as a tartare, smoked, pickled, or slow cooked as I do here. Tongue is downright on par for its unctuous mouthfeel as Bluefin tuna belly in my humble opinion.
Elk Tongue Sliders:
2 Elk tongues, or any other ungulate tongue
1 ½ gallons water, divided
8 oz @montanamex Habanero sauce, substitute with 8 oz tomato puree
1 white onion, halved laterally between top and tail
1 head garlic, smashed and most loose paper discarded
1 Tablespoon Mexican oregano
4 bay leaf
2 teaspoon black peppercorns, lightly cracked
2 teaspoons sea salt
Sauerkraut:
5 pounds red/purple cabbage, about 2 small heads
2 pounds green cabbage, about 1/2 a large head
2 large carrots
8 cloves garlic
1/4 cup plus 1 1/2 teaspoons sea salt
1/2 teaspoon caraway seed
Chimichurri:
1/2 cup chopped Italian parsley
1 tablespoon freshly squeezed lemon juice, from 1/2 a lemon
1/3 cup extra virgin olive oil
1/4 cup chopped cilantro
1 tablespoon chopped oregano
2 tablespoons capers, drained
1/3 teaspoon kosher salt
½ teaspoon @montanamex Jalapeño seasoning
Full recipe from the link in bio.
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📷: @chefeduardogarcia
#mysteryranch #builtforthemission | Posted on 05/Dec/2023 21:35:49
