Esporão & A Comida Portuguesa a Gostar Dela Própria

Episode 14: Beef Tongue and Oxtail

Episode 14: Beef Tongue and Oxtail

On the 14th Episode we went to Porto. At ‘Largo do Ouro’, chef Rui Oliveira prepared us two dishes with O Antigo Carteiro restaurant signature, illustrating the concept ‘Food from toe to head’. Two simple recipes, stuffed with familiar flavours that transport us to happy memories.
Beef Tongue

Ingredients

  • FOR COOKING
  • 1 beef tongue
  • 1 onion
  • 5 garlic cloves
  • 1 tbsp peppercorns
  • Laurel

  • FOR THE MARINADE

  • 1 tbsp extra virgin olive oil
  • 1 tsp pink pepper
  • 1 tsp fresh grated ginger
  • Zest of half a lime
  • Fleur de sel/glaswort

  • ACCOMPANIMENTS SUGGESTIONS

  • Cilantro
  • Peas
  • Beets

Preparation

Boil the tongue with the remaining ingredients for about an hour. Once cooked, remove all excess fat, and slice with a meat slicer, or with a sharp knife, into very thin slices.

Place the tongue slices in the marinade and allow the flavours to develop for a few minutes. Serve with crisp ginger, fresh herbs and vegetables (cilantro, peas, beets).

Enjoy.

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Oxtail

Ingredients

  • 3 kg (approx.) of oxtail
  • olive oil
  • 1 large onion
  • 5 garlic cloves
  • 1 carrot
  • 2 celery stalks
  • 3 cloves
  • Rosemary
  • 2 peeled tomatoes
  • Salt
  • Pepper
  • Red wine
  • Port wine
  • Chicken stock

Preparation

Seal the oxtails thoroughly. Add the garlic cloves, the onion, the carrot, the celery and the tomatoes. Allow the mixture to braise well and add the rosemary. Season with salt and
pepper, add the red wine and the port wine, and let reduce (until about one third).

Add enough chicken stock to completely cover the oxtails. Stew for 4 hours, on very low heat. Serve with vegetable rice and fresh season vegetables (f.ex: green beans, fava beans).

Enjoy.

CHEF RUI OLIVEIRA
LOCAL O ANTIGO CARTEIRO
REGION PORTO

Wine: Esporão Verdelho 2015
Olive Oil: Esporão DOP Moura

Download the recipe here.