Beef (ox) tongue salpicao
Cooked and chilled ox tongue is cut into cubes, marinated in garlic, pepper and olive oil then floured, seared in butter, doused with sauce and tossed with fresh button mushrooms.
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Corn and potato soup
Made with salvaged broth in which beef (ox) tongue slow cooked for six hours, all I had to do was simmer the corn and potatoes in the broth, then process everything with an immersion blender.
Shiitake and asparagus stir fry
Salty and sweet with plenty of umami, this side dish cooks in eight minutes or less.
Slow cooker beef (ox) tripe, beans and sausage soup
Dried beans, beef tripe, onion, garlic, salt, pepper and bay leaves simmered in the slow cooker overnight. The next day, they were added to sauteed vegetables and sausages for a chunky and filling soup.
Miso ginger beef and asparagus stir fry
Thin slices of beef are marinated in soy sauce, sake, mirin, white miso paste and ginger then stir fried with parboiled asparagus. It's salty and sweet, a bit nutty and slightly spicy. Cooks in 10 minutes.