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

hello welcome to my kitchen and to this channel about to eat am i about to eat no actually the food that i'm making for this video won't be ready for several days so anywho my name is andrew and you might recognize me from this other show i do called worth it where i and my pals stephen and adam go around tasting foods at different price points to find out which is the most worth it and today i'm going to be recreating one of the favorite dishes i had on that show ox tongue stew i want to recreate this dish for a couple of different reasons i'm personally very interested in the fundamentals of why something tastes good like really how does food get to taste the way that it does and i think the best way to do that is to go through the cooking process and see what's going on in there in our egg video in japan we ate at this restaurant where we were primarily having this omurice it's one of the best things i've ever eaten is so good and so mesmerizing but before we ate that omelette we had a second dish which was the ox tongue stew the chef said something very interesting this is the number one death yeah omar is famous number one number one taste number one yeah oh i love it lastly it's been a long time since i ate that dish i'm hoping to sort of ratatouille myself back to that moment and taste that flavor again so this recipe is actually going to take several days to complete and it's simmered for 96 hours so to start off i'm going to be speaking with chef motokichi to learn more about his dish and himself and how he gets to be so awesome chef so nice to see you and riya thanks for joining us hi hi everybody and he is handsome as always as well you seem to have gotten younger since the last time i saw you oh oh perfect i remember back when we visited you you mentioned that this was kichikichi's number one dish foreign [Music] [Music] thank you very much i'm very excited to make the dish it's very nice seeing you again happy happy happy happy happy old life hey i don't need to translate this pirate no i got that yeah i got that chatting with chef motoki was great he helped me out with the recipe he also recorded himself doing some of the steps of the recipe which i did not ask him to do but he thought 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 are going to be a little bit different but i'm going to be following the steps as closely as possible to try to understand the technique as best i can so first off the tongue and there it is that's a tongue so one thing i noticed immediately is that chef motokichi was working with a tongue without the skin and i could only find skin on most recipes that you come across for preparing tongue are boiling or poaching it with the skin on and then peeling the skin afterwards so there's not a ton of information about butchering a tongue on the internet okay i gotta confess i know that tongue is pretty common to find in los angeles you can find it at delis you can find it at taco stands i don't think it's a gross thing there's just this constant reminder of like this was part of something space 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 i sort of butchered it pun intended the first step of motoki recipe is to sear it and i think the skin would have interfered with that [Music] with the skin on the tongue really looks like a tongue but in this state it kind of just looks like a tenderloin it's really just any other kind of meat at this point and of course it's important to not burn the tongue because then you wouldn't be able to taste anything i think the tongue is browned enough so now it's going from this pan into this pot so next we're adding some aromatics starting with thyme bay leaf and sage and next we're going to saute some carrot onion and garlic so something interesting about this step with chef motokichi is that he's cooking it at a pretty high heat in a dry pan so that it gets this sort of color just 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 ignite it a.k.a flambe i'm just going to quickly scrape up some of the stuff at the bottom of this pan this is cool okay great all the alcohol seems to be extinguished this is basically the finished stewing liquid and now this is actually going to go in the oven for about four hours at 350 degrees fahrenheit there's an extremely beefy flavor permeating my entire home right now first things first is removing ooh the meat is so much softer it's almost like concerningly soft so i'm just going to set this aside bring in a second pot to drain the liquid into the tongue is now going back into the first pot now this liquid and so i see chef motokichi scraping down the top and sides of the pot and scrape oh wait a second the way that this caramelized stock on the lid smells reminds me so much of the ox tongue stew that i had back in japan that's where the flavor is [Music] oh man it's just a paste of flavor and i think that this caramelization of this stock is where that bitterness ultimately comes from the tongue is going to sit in the stock overnight and cool and tomorrow we cook it some more okay so it's day two making the ox tung stew today it needed to simmer for another two hours so i'm about halfway through that process one other thing that i need to do is skim the top of the stock chef motokiuchi actually has a very interesting technique ladling just a little bit of the cloudy gray stuff and then blows the ladle and the contents into the bowl it really seems to work it just kind of shoots the top of the layer off into the scrap bowl okay so now after two hours we're going to let the stock and tongue cool again together and then tomorrow we'll continue with the recipe [Music] okay here we are the next day so now we're just removing the tongue from the stock and that's basically the meat done this is going to be wrapped up and then this will be sliced at the final point of the dish and what remains is to reduce this stock and to thicken it with a roux i've made a roux before it's equal parts flour and butter toasted together in a pan but in this particular recipe the roux gets quite dark almost the color of dark chocolate chef motokichi warned me that the rue would most likely be the most difficult part of love to melt butter look at that i'm gonna add the butter now i mean the uh flour what are we talking about here i guess roo is like making a dough sauce one thing that's very interesting about chef motokichi's restaurant he's essentially always using a very high burner and he's controlling the heat of what he's cooking and just moving the pot on and off of the burner to control the amount that the butter is being toasted also if i burn it it's definitely because i'm playing with the cameras this entire time so we now have the color of i don't know oatmeal here looking for the color of chocolate at first i didn't think i had enough in the pot here but the more i'm cooking it it's really kind of transforming into much looser consistency oh i'm seeing smoke this is not good where is that coming from it still looks okay it must be just like the peripheral flower that's burning 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 over i've switched to the silicone spatula in an attempt to get the maximum scrapage back in time did people just stand around seeing how long they could cook things for you need to get a bit darker though we're now into like the foam of an espresso color it's not just like a length of cooking thing it's individual spurts of going up to the limit of burning so you really do have to kind of be brave here it takes a lot longer if you're less sure of yourself [Music] 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 wild that this started as two white substances i also want to let it just cool for a moment in the pan before i incorporate the stock i think it'll be helpful to see what consistency it is when it isn't quite so hot it's gotten a touch darker and it has the kind of thick paste look that chef motokiji's root does i also am curious to taste this dark dark roux if toast was a sauce i'm relieved to find out that it doesn't taste bad in a oh crap i just made a mistake kind of way now it's just incorporating the stock in with this roux at this point in time it does really feel like i'm making a dessert i mean it really looks like i have a pot of pudding here you know i'm just gonna add it to the rest of the stock okay so this is now gonna go in the oven uncovered for maybe like eight or ten hours it's not an exact time it's just the amount that the stock is going to reduce at this point this is day this is day four yesterday the stock cooked in the oven i checked it periodically scraping down the sides to reincorporate those kind of bits on the side and this is what we have today it's a very pleasing color it's not just the shade of brown but it's like kind of texture to the liquid and so just a few simple things that we're going to be seasoning this with first japanese ketchup similar to qp mayonnaise it has one of these soft bottles man ketchup is really good and then the rest of the ingredients are pretty simple there's a little bit of soy sauce some brown sugar a little bit of honey a little bit of regular salt and lastly there's some beef stock chef motokichi is using a particular heinz brand i couldn't find that exact product so i found a pretty neutrally flavored beef stock this is now just gonna simmer together for another six hours today i'm gonna be doing the same procedure of checking on it scraping down the sides and mainly looking for an amount of reduction rather than a total cook time okay it's day five in sauce land chef moto kichi instructed me to periodically put the lid on the pot to trap some of the moisture that steam will release some of the stuck-on bits on the side making it easier to scrape down 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 kind of resembles barbecue sauce i added some more of the same neutral beef stock and this is going to go back in the oven for a number of hours and tomorrow we'll be able to finally plate the dish okay we finally arrived at the day where we get to eat the thing that we made first we're going to slice up the tongue meat so reviewing my notes again from chef motokichi there is some diverse anatomy here on the tongue and you can feel different parts have different levels of tenderness and in chef moto kichi's plating of this dish he cubes up the tongue and then uses different parts from different areas to kind of create a balanced set of textures in the final dish i do first want to have a little bit of a taste of this stock on its own it really is like a big pot of chocolate the flavor 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 plain stock and now we're adding a little bit of the ox tongue now we're just taking a bit of this sauce we're just going to add a little bit and at this point it's basically just kind of coming together making sure it's the right thickness everything is warm and evenly coated so here we have it in chef motokichi's instructions he was very adamant about not wasting a single drop of this demigloss and after cooking it for six days i really understand the motivation to scrape out every last bit a garnish of heavy cream and lastly draping these vegetables on top this is the hard part this part snuck up on me here's the final dish look at that pretty close to what i experienced back at the restaurant i mean the flavor on the other hand is the real test box tongue stew [Music] tastes really good or i don't know if it tastes really good or if i'm just relieved it's not terrible after six days no it's really good oh oh here's how good it tastes when the sound you make after taking a bite could be confused for disgust does it taste as good as i remember chef motokichi's tasting i don't think it's quite there i think chef motokichi achieved this depth of bitterness that mine didn't quite hit i think mine tastes good but it's different it's also not surprising that chef motokichi with his years of experience makes a better result i think one of the key lessons is trying to resist your natural instinct to stop something when you thought it's been enough this was fun i hope you enjoyed watching if you want to taste an actually great version of this dish consider visiting chef motokichi at his restaurant in kyoto and i can't thank him enough for for helping me out with this video what's going on with you if you have anything new that you'd like to talk about my producer man i need to try this thing maybe it will maybe it'll help me be better at making the omelette i need all the help i can get you

Channel: About To Eat

Views: 959,467

Keywords: K_fe, about to eat, about to eat andrew, about to eat rie, andrew ilnyckyj, buzzfeed, buzzfeed tasty, dinner recipes, how to cook ox tongue stew, how to make ox tongue stew, kichi kichi, kichi kichi recipe, ox tongue stew, ox tongue stew kichi kichi, ox tongue stew recipe, rie mcclenny, worth it japan recipe, worth it recipe

Id: Uk3-FxTF-BU

Length: 18min 46sec (1126 seconds)

Published: Sat Jan 16 2021