Beef Tongue with Caper Béchamel Sauce, Bubble and Squeak & Swiss Chard
Feast, Houston, James Silk & Richard Knight / May 2012
For 4 servings
Bubble and squeak:
• 3 Tbsps. canola oil
• 4 cups mashed potatoes
• 1 cup Brussels sprout leaves
• 1 cup green cabbage, shredded
Heat oil in a skillet; add potatoes, Brussels sprout leaves, and green cabbage to pan; cook until potatoes are brown and crisp; remove from heat; reserve (keep warm).
• 4 cups milk
• 5 Tbsps. unsalted butter
• 4 Tbsps. all-purpose
• 2 tsps. salt
• 1/2 tsp. nutmeg, freshly grated
• 2 Tbsps. capers, rinsed
Bring milk to a boil in a saucepan; reserve (keep warm).
Heat butter in medium saucepan set over medium-low heat; whisk in flour until smooth; increase heat to medium; cook, whisking constantly, until roux is light brown (6 to 7 minutes); add milk 1 cup at a time, whisking constantly; bring to a boil; cook, whisking constantly, 10 minutes; remove from heat; stir in salt and nutmeg; stir in capers; reserve (keep warm).
• 1 beef tongue
• 1 white onion, roughly chopped
• 4 carrots, roughly chopped
• 4 stalks celery, roughly chopped
• 1 Tbsp. olive oil
• 1 bunch red Swiss chard, stalks and center ribs removed
Place tongue, onion, carrots, and celery in a pot; cover with water; bring to a boil; reduce heat to medium; simmer 2 1/2 hours; remove from heat; remove tongue; peel skin from tongue; discard skin and vegetables; reserve tongue.
Heat oil in a skillet set over medium heat; add Swiss chard; cook until just wilted; season; remove from heat; stir into bubble and squeak; cook until warmed through; reserve (keep warm).
To serve, cut tongue into 1/2" thick slices; cook on flattop grill until brown on both sides; remove from heat; place on a plate; spoon warm caper sauce into shallow serving bowl; arrange tongue slices on top; mound bubble and squeak and Swiss chard mixture next to tongue.
What to drink: Domaine de la Pertuisane Le Nain Violet Vin de Pays des Côtes Catalanes France 2009