@cook_obsession recipe: Beef tongue rice
TIPS:
INGREDIENTS:
INGREDIENTS FOR THE BROTH:
INGREDIENTS FOR RICE:
STEP BY STEP
1.- Blanch the tongue
First of all, we put our beef tongue in cold water and bring the water to a boil, this is to whiten the tongue, which will clean the tongue of possible germs or unwanted substances. Remember to rinse it with water when you take it out of the pot.
2.- Cook the tongue
Drain the water from the pot, cut and wash the leek and return the blanched beef tongue together with the leek to the pot. Let it cook in a pressure cooker or pressure cooker for 50 minutes.
3.- Strain the broth
Once our tongue is cooked, strain the broth and reserve it, we will use it later to create the rice broth.
4.- Peel the tongue
Remove the tongue from the pot and, while the tongue is still hot, peel the skin. At first use a fork and knife both as support and to help remove the skin, once the temperature drops a little, use your hands to obtain a better grip.
5.- Prepare the broth
Prepare your dark broth, in our case, we have used poultry broth, but beef broth is also a valid option. If you make it similar, remember to remove the fat from the broth that resides in the pot and reserve for later.
6.- Add the tongue broth
Place the dark broth in a pot and add the tongue broth that we had previously reserved.
7.- Cut the tongue
Now that the tongue has cooled a bit, start filleting it. The part that interests us most is located at the top of the end.
8.- Add the butter
With the tongue and broth prepared, it is time to start using the paella, heat it and add the butter.
9.- Add the fat from the broth
When the butter has almost melted, add the fat from the poultry broth to the paella.
10.- Add the salt
Next, place the salt on top of the fat and butter.
11.- Add the rice
When everything is melted and mixed, add the rice to the paella.
12.- Pearl the rice
Immediately afterwards the rice begins to appear pearly.
13.- Add the paprika
When the rice is pearly, add the vera paprika and mix with the rice.
14.- Add the broth
Calculate the broth needed for the rice and pour it on top of the paella.
15.- Distribute the rice
With the broth included, spread the rice slowly over the entire surface of the paella, making sure it is uniform, and let it cook for 7 minutes.
16.- Add the saffron infusion
Take a small amount of the broth with a spoon and pour it into the container where you have the saffron strands, let it sit for a few moments to create the saffron infusion and pour it into the paella, stir very slowly over the paella to distribute the saffron.
If you want to learn how to make a good saffron infusion, visit our blog post
17.- Brown the tongue
While the rice cooks, brown the beef tongue.
18.- The tongue is browned
Make sure it is a toasty brown color, so that it looks this great!
19.- Add capers
Around the end of cooking add the capers to the rice.
20.- Socarrat
When the rice has finished cooking, leave it for 1 more minute to cause the socarrat to form.
RICE TO SALIVATE
Having followed these steps, you'll have on your table a veal tongue rice that will have you and your guests salivating. Enjoy, rice lovers!
Cook Obsession
Having studied at the prestigious culinary school Le Cordon Bleu, Felix Vallugera delights us—whether in his workshops or by sharing his recipes and knowledge on Instagram—with dry rice dishes that are not only supported by his gastronomic expertise, but also by his scientific approach.
After completing his studies at Le Cordon Bleu, Felix began to consider blending his culinary knowledge with a scientific desire to systematize the art of dry rice dishes, a field often lacking reliable information and full of myths and misconceptions.
It was during the Covid pandemic, while offering advice and answering questions on social media, that the idea of creating workshops arose—where he could best share his knowledge about dry and thin-layer rice dishes. Today, he continues to offer his insights through these workshops, knowledge that has been validated by Wikipaella itself, which awarded him the Innovation Prize in July 2022 for his groundbreaking rice preparation process.
Follow and discover his innovative recipes on his Instagram @cook_obsession