I Made This 96-Hour Ox Tongue Stew From Worth It

Hello, welcome to my kitchen and

this

channel about to eat. I'm about to eat? No, actually, the food I'm making for

this

video won't be ready for several days, so anyway, my name is Andrew and you might recognize me from this. Another show I called Worth It, where my friends Stephen and Adam and I try foods at different prices to find out which one is most

worth

it and today I'm going to recreate one of the favorite dishes I ate on that one. show ox

tongue

stew

I want to recreate this dish for a couple different reasons.

Personally, I'm very interested in the fundamentals of why something tastes good, how the food actually tastes the way it does and I think the best way to do that is to go through the cooking process and see what happens there in our eggs video in Japan we ate in this restaurant where we were mainly eating this omurice, it is one of the best things I have ever eaten, it is so good and so fascinating, but before eating that omelette we ate a second dish which was the ox

tongue

stew

, the chef said something very interesting, this is the number one death, yes, omar is famous, number one, number one flavor, number one, yes, oh, I love it.

Lastly, it's been a long time since I had that dish, I hope to get back to that time and try that flavor again, so this recipe will actually take several days to complete and is slow cooked for 96

hour

s, so to start , I'm going to talk to chef motokichi to learn more about his dish and himself and how he becomes such an amazing chef. It's a pleasure to see you and Riya, thanks for joining us. Hello, hello everyone, and he is as handsome as ever. It looks like you have it. I have gotten younger since I last saw you oh oh perfect memory when we visited you mentioned that this was kichikichi's number one foreign dish thank you very much I am very excited to prepare the dish it is very nice to see you again happy happy happy happy happy old life hey, I don't need to translate this pirate no, I understood it, yes, I understood that chatting with chef motoki was great.

He helped me with the recipe. He also recorded himself doing some of the steps in the recipe which I didn't ask him to do, but he thought it would be helpful, so he did it because he is an endlessly amazing man. I think it's also

worth

mentioning that I'm on the other side of the world. My ingredients will be a little different. but i'm going to follow the steps as closely as possible to try to understand the technique as best as i can so first stick out your tongue and there it is that's a tongue so one thing i noticed right away is that chef motokichi I was working with a skinless tongue and I could only find skin in most of the recipes you find to prepare the tongue: they boil or poach it with the skin and then peel it, so there isn't much information on how to cut a tongue on the Internet, okay?

I must confess that I know that it is quite common to find language in Los Angeles. You can find it in delicatessen. You can find it at taco stands. I don't think it's anything gross, there's just a constant reminder that this was part of a space thing. If you think about why you eat meat or what pieces of meat are prized for what purposes, the tongue actually makes a lot of sense, I mean, it's all muscle, so there it is, like butchering it, pun intended, the first step of the motoki recipe is to sear it and I think the skin would have interfered with that as the skin on the tongue really does look like a tongue but in this state it looks like a tenderloin, it's really any other type of meat at this point and, Of course, it is important not to burn your tongue because then you won't be able to taste anything.

I think the tongue is browned enough, so now it's going to go from this pan to this pot, so next we're going to add some aromatics starting with thyme, bay leaf, and sage. Next we're going to sauté some carrot, onion and garlic, so something interesting about this step with Chef Motokichi is that he cooks it over fairly high heat in a dry pan so that it gets this kind of color right on the outside of the vegetable. and that's pretty much all that's happening at this stage and the last thing for this part of the recipe is to deglaze the pan with red wine and light it, also known as flambéing.

I'm going to quickly scrape up some of the stuff on the bottom of this pan. It's great, okay, great, all the alcohol seems to have gone out. This is basically the finished stewing liquid and now this is going to go in the oven for about four

hour

s at 350 degrees Fahrenheit. There is an extremely meaty flavor that permeates my entire house. Now the first thing is to remove it, ooh, the meat is much softer, it's almost worryingly soft, so I'm going to put this aside. Bring a second pot to drain the liquid on the tongue. Now go back to the first pot.

Now this. liquid and then I see chef motokichi scraping the top and sides of the pot and scraping, oh wait a second, the way this caramelized broth smells on the lid reminds me a lot of the ox tongue stew I had in Japan, that's where the flavor is, oh man it's just a paste of flavor and I think this caramelization of this broth is where the bitterness ultimately comes from. The tongue will stay in the broth overnight and cool and tomorrow we'll cook it a little more, okay, so it's day two. Making the tung beef stew today required simmering for another two hours, so I'm halfway through the process.

Another thing I need to do is skim the top of the broth. The motokiuchi chef actually has a very interesting technique of serving just a little. a little bit of the cloudy gray stuff and then blow the ladle and the contents into the container, it really seems to work, just shoot the top of the layer into the waste container, okay, now after two hours we'll let the broth and the tongue cool again together and then tomorrow we will continue with the recipe okay here we are the next day so now we are just removing the tongue from the broth and that is basically the meat done it will be wrapped and then this will be cut sliced ​​at the end of the dish and what remains is to reduce this broth and thicken it with a roux.

I've

made

a roux before that is equal parts flour and butter toasted together in a pan, but in this particular recipe the roux turns quite dark, almost the color of dark chocolate. Chef motokichi warned me that the rue would probably be the hardest part of love melting butter. Look, I'm going to add the butter now, I mean the flour, what are we talking about? Around here, I guess roo is like making a dough sauce, one thing that's very interesting about chef motokichi's restaurant. Basically, you always use a very high burner and control the heat of what you are cooking and just move the pot on and off the burner to control. the amount the butter browns too if I burn it it's definitely because I'm playing with the cameras all this time so now we have the color of I don't know oatmeal here looking for the color of chocolate at first I didn't I don't think I had enough in pot here, but the more I cook it, it really transforms into a much looser consistency.

Oh, I see smoke. This is not good. Where does it come from? It still looks good. It must be alone. like the peripheral flower that burns this is one of those recipe steps that's like playing an old mario game you only have one life you fall off the edge you're done you go back to the beginning start again I switched to the silicone spatula in one try of recovering maximum waste over time, did people just stand around seeing how long they could cook things so you need to darken a little, although now we like the color of an espresso foam, it's not just a length ?

Cooking is all about individual bursts of getting to the burn limit so you really have to be brave here, it takes a lot longer if you're less sure of yourself, which of course I am because I've never done this. before, okay, I think this has reached the appropriate level of darkness. Now it's crazy that this started out as two white substances. I also want to let it cool for a moment in the pan before adding the broth. I think it will be useful to see it. what consistency it has when it's not as spicy, it's gotten a little darker and has the kind of thick paste appearance that chef motokiji root has.

I'm also curious to try this dark, dark roux if toast were a sauce, I'm relieved. To find out it doesn't taste bad, oh shit, I just

made

a mistake. Now I'm just incorporating the broth with this roux right now, it really feels like I'm making a dessert, I mean. It really looks like I have a pot of pudding here. You know, I'll just add it to the rest of the broth. Well, this will now go into the oven uncovered for about eight or ten hours. It is not an exact time. just the amount that the broth is going to reduce right now this is the day this is day four yesterday the broth cooked in the oven I checked it periodically scraping the sides to reincorporate those kind of bits on the sides and this is what we have today it is a very nice color, it is not just the brown tone, but it is a kind of texture for the liquid, so just a few simple things we are going to season it with the first Japanese ketchup similar to mayonnaise qp, it has one of These soft ketchup bottles are really good and the rest of the ingredients are pretty simple: there's a little soy sauce, a little brown sugar, a little honey, a little regular salt and lastly there's a little of meat broth.

Chef motokichi is using a particular Heinz brand, I couldn't find that exact product so I found a fairly neutral tasting beef broth. This will now simmer for another six hours. Today I will do the same procedure of checking it, scraping the sides and looking mainly for a reduction amount rather than a total cooking time, okay it's day five in the land of sauce, chef moto kichi told me to cover periodically the pot to trap some of the moisture that the steam will release from some of the stuck-on bits. on the side, which makes it easier to scrape, so it's interesting, it's kind of a combination of cooking with something wet and cooking with something dry, but I ended up with something that looks like barbecue sauce, I added a little more of the same neutral meat broth and This will be back in the oven for several hours and tomorrow we can finally plate the dish.

Well, we finally reach the day when we can eat what we made first and we are going to cut it. lifts the meat off the tongue, so reviewing my notes again from chef motokichi, there is diverse anatomy here in the tongue and you can feel that different parts have different levels of tenderness and in chef moto kichi's dish, he cuts the tongue into cubes and then uses different parts from different areas to create a balanced set of textures in the final dish. First I want to try this broth a little on its own. It really is like a big pot of chocolate, the taste is ridiculous.

We're actually starting with a little bit of butter and now we're just adding a little bit of red wine and a little bit of simple broth and now we're adding a little bit of ox tongue, now we're just taking a little bit. of this sauce we're just going to add a little bit and at this point it's basically coming together making sure it's the right thickness everything is warm and coated evenly so here we have it in chef motokichi's instructions he was very adamant about regard. I didn't waste a single drop of this semi-gloss and after cooking it for six days I really understand the motivation of scraping up every last bit of heavy cream and finally coating these vegetables on top.

This is the hard part. This part slipped in here. the final dish looks that pretty close to what I experienced in the restaurant, I mean the taste on the other hand is the real test box tongue stew tastes very good or I don't know if it tastes very good or if I'm just relieved , it's not terrible after six days, no, it's really good, oh oh, that's how good it tastes when the sound you make after taking a bite can be mistaken for disgust. Does chef motokichi's tasting taste as good as I remember? I don't think it's enough, I think Chef Motokichi achieved this depth of bitterness that mine didn't achieve.

I think mine tastes good but it's different. It is also not surprising that the motokichi chef with his years of experience obtains a better result. I think one of the key lessons is trying to resist your natural instinct to stop something when you thought you'd had enough, it was fun. I hope you enjoyed watching it. If you want to try a really great version of this dish, consider visiting chef motokichi at his restaurant in Kyoto and I can't thank you enough. He is enough to help me with this video. What's going on with you? If you have something new you would like to talk about.

My producer. I need to try this. Maybe I will. Maybe it will help me be better. the tortilla I need all the help I can get you