We asked four pioneering Korean-American chefs to collaborate on one recipe. The result: Korean Pancakes with Coca-Cola-Braised Tongue, Pickled Jalapeños & Scallion Salad in a Soy-Ginger Vinaigrette.
Below is the first component, started by Danny Bowien of Mission Chinese Food and developed further by Hooni Kim of Danji. See the next step here.
Grilled Coca Cola-Braised Beef TongueRecipe adapted from Danny Bowien, Mission Chinese Food, San Francisco and New York City; with Hooni Kim, Danji, New York City; with Dennis Lee, Namu Gaji, San Francisco
Yield: 1 tongue
Cook Time: 3 hours, 15 minutes (plus overnight salting and 1 hour to cool)
1 beef tongue (about 3 pounds)
1½ tablespoons kosher salt
2 teaspoons freshly ground black pepper
2 tablespoons extra-virgin olive oil
4 cups beef broth
4 cups light-style beer, such as a Pilsner
1 12-ounce bottle Coca-Cola (preferably Mexican Coke)
½ cup soy sauce
2 dried bay leaves
1 sheet kombu
1. Set the tongue on a cutting board and rub with the salt and pepper. Place in a baking dish, cover with plastic wrap, and refrigerate overnight.
2. Preheat the oven to 275°. Set a large pot on a piece of parchment paper. Trace a circle around the bottom of the pot and cut out the circle; set the parchment circle and the pot aside (if you don't have parchment paper, substitute aluminum foil).
3. In a large pot set over medium-high heat, add the olive oil and then the beef tongue. Cook until the tongue is browned on all sides, about 15 minutes total.
4. Cover the tongue with the beef broth, beer, Coca Cola, soy sauce and bay leaves. Place the sheet of kombu over the tongue and cover with the parchment circle (or aluminum foil). Cover the pot (using a lid or doubled aluminum foil) and braise the tongue until a paring knife easily slides into the thickest part, about 2 hours. Remove from the oven and set aside to cool in the broth, about 1 hour. Use tongs to remove the tongue from the braising liquid. Use a your fingers to peel the outer membrane away from the tongue and set the tongue aside.
5. Set the braising liquid over medium-high heat and return to a simmer. Reduce the heat to medium-low and gently simmer until the consistency is thick and glossy and the liquid has reduced by about three-quarters, about 45 minutes.
6. Set a grill pan over high heat and heat for 2 minutes. Place the tongue on a cutting board and slice it on a bias and into 1/8-inch thick pieces. Use tongs to dip a few pieces in the reduced braising liquid and then set them on the grill (you'll have to cook the tongue in 3 to 4 batches). Cook until marked, about 2½ minutes. Turn the slices over and cook on the other side until marked, about 1½ minutes longer. Serve.
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