CHINESE BEEF TONGUE SZECHUAN STYLE

Ingredients

1 beef tongue

¼ cup lemon juice

¼ cup rice vinegar

¼ cup coconut amino, or light soya sauce

¼ cup sesame oil 

1 tbsp fresh ginger

1 tbsp garlic clove, mince

1¼ cup chopped spring onions

1 tbsp corn flour 

1 tbsp water 

Salt and pepper to taste

Method

Boil beef tongue for at least 3 hours. Remove from water, rinse, and let it rest until cool enough to handle. Peel off the skin, cut the meat into long strips, and set aside.

Over medium heat, heat sesame oil and add garlic and ginger. When garlic has browned slightly, whisk in the lemon juice, vinegar, coconut amino, salt, and pepper. When the mixture comes to simmer, add corn flour powder and stir until the sauce thickens slightly. Add the tongue strips and stir to coat the meat with sauce

MOROCCON HEART STEW

Ingredients

½ tsp ground cardamom

½ tsp ground cinnamon 

½ tsp ground cayenne, ½ tsp ground clove 

2lb beef heart meat (cut into 1-inch cubes); lamb or turkey hearts are also suitable)

1lb beef stew meat 

2 tbsp ghee, or schmaltz, or lard

3 cups sliced onion

2 tbsp chopped fresh ginger

2 cups water or bone broth

1½ cup dried apricots, quartered 

½ cup lemon cut in rounds 

Sea salt to taste

Method

The night before, marinate the heart meat (whole or cubed) in ½ cup of whey or 2 tablespoons of apple cider vinegar.

On the day of the cooking, heat fat in a Dutch oven or heavy bottom casserole, add the onion/ginger mix and sauté on a low flame until the onion is transparent. On the side, brown all the meat in a large skillet on high flame, dividing it into small batches so that it just quickly sears the surface. Mix the spices together and add to the onions. Stir well for 2 to 3 minutes.

Now add meat to the onion mix, and stir well to coat with the spices. In the meantime, deglaze the skillet with a cup of water/broth, scraping all the nice brown bits from the bottom. Now pour the deglazing liquid on top of the meat, add the second cup of broth, the sliced lemon and a good pinch of salt.

Bring to a boil, then lower flame to a simmer and cook for about one and a half hours, until heart is tender. Add apricots to pot and simmer uncovered for about 10 minutes, until liquid is thickened and reduced.

Serve with rice polao and a salad.

Photo: LS Desk/Sazzad Ibne Sayed

INDONESIAN STUFFED GOAT LUNG

Ingredients

1 whole goat lung

2 tsp coriander powder

1 tsp dry chili powder

1 tsp turmeric powder

1 tsp black pepper powder

Salt as per taste

2 eggs

4 cups+ water

½ cup oil

1 tsp paprika powder

Method

Clean the goat lung by pouring and removing couple of cups of water through its trachea. Repeat twice and turn the lung upside down to make sure all the remaining water and blood gets out. Finish up cleaning by pouring a few tablespoons of oil.  Mix egg, salt, coriander, dry chilli and turmeric powder until it reaches the consistency of a cream. Pour the batter into the lung through the trachea. Start by pouring the batter with a cup. Make sure the batter doesn't flow out of the trachea. Tie up the trachea with kitchen twines/string. Now cook the lung by boiling or steaming. Once cooked, let it cool and then slice into half-inch thick pieces and a couple of inches wide. Sprinkle with choice of seasoning (I like paprika powder) and salt. Heat oil in a pan and fry until edges are slightly crispy. Serve hot.

MUSHROOM AND SPINACH STUFFED BEEF HEART

Ingredients

1 (1.75kg) whole beef heart

¼ cup ghee 

½ cup onion, chopped

400g button mushroom, chopped

1 tbsp garlic, minced

1 tsp+ salt

1 tsp ground black pepper

1 tsp dry chilli powder 

½ tsp nutmeg powder

½ tsp cinnamon powder 

¼ cup Worcestershire sauce

200g spinach 

3 cups beef stock 

2 cups Oil

Method

Rinse the heart well under cold water, pat dry, and cut to open and remove strings, arteries, and blood vessels. Trim the excess fat.

In a large pot, add the ghee. Once the ghee is hot add onion, mushroom, salt, pepper and cook until softened, 4 to 5 minutes, and stir in nutmeg, cinnamon powder, spinach and garlic. Stir well until spinach is wilted. Continue cooking till liquid evaporates. Cool.

Preheat the oven at 200° C.

Lay the heart fatty side down and spoon the stuffing over it and spread in all the way to the edges. Roll the heart and tie it up with a few strands of butcher's twine, run one piece across lengthwise and 2 to 3 pieces crosswise. (If you ended up with a little too much stuffing, don't worry, you can preheat it later in a small pan and serve it alongside the roast).

Take 2 cups of cooking oil in a large pan and sear the heart for 2 to 3 minutes each sides or until a nice golden crust forms.

Transfer the pan to the oven, add the beef stock and cover with foil paper. Cook for 45 minutes to 1 hour, depending on desired doneness.

Remove from the oven, tent loosely with foil paper and let it rest at least 10 minutes before slicing and serving.

Photo: Sahaheda Yesmin