📝 About This Recipe
Inspired by the classic Sichuan 'Fuqi Feipian' tradition, this dish transforms humble beef tongue into a sophisticated, melt-in-your-mouth delicacy. The tongue is slow-braised in an aromatic master stock until tender, then chilled and sliced into paper-thin ribbons that catch every drop of the bold, garlicky vinaigrette. It is a masterclass in texture and balance, offering a cooling sensation followed by the warming hum of toasted chili oil and pungent garlic.
🥗 Ingredients
The Tongue & Aromatics
- 2-2.5 pounds Beef Tongue (fresh, cleaned)
- 3 slices Ginger (smashed)
- 3 pieces Scallions (knotted)
- 2 pieces Star Anise (whole)
- 1/4 cup Shaoxing Wine (or dry sherry)
The Garlic Sauce
- 6 cloves Garlic (very finely minced or pounded to a paste)
- 3 tablespoons Light Soy Sauce (premium quality)
- 2-3 tablespoons Chili Oil with Flakes (adjust to heat preference)
- 1 tablespoon Chinkiang Black Vinegar (for acidity and depth)
- 1 teaspoon Sugar (to balance the salt)
- 1 teaspoon Sesame Oil (toasted)
- 2 tablespoons Reserved Braising Liquid (cooled)
Garnish & Crunch
- 1/2 cup Cilantro (roughly chopped)
- 2 tablespoons Roasted Peanuts (crushed)
- 1 small Cucumber (julienned for the base)
- 1 teaspoon Toasted Sesame Seeds (for garnish)
👨🍳 Instructions
-
1
Place the beef tongue in a large pot and cover with cold water. Bring to a vigorous boil for 10 minutes to remove impurities. Drain and rinse the tongue under cold running water.
-
2
Return the cleaned tongue to the pot. Add the ginger, knotted scallions, star anise, Shaoxing wine, and enough fresh water to submerge the meat by at least 2 inches.
-
3
Bring to a boil, then reduce heat to low. Simmer gently, partially covered, for 2 to 2.5 hours. The tongue is ready when a skewer pierces the thickest part with no resistance.
-
4
Crucial Step: Remove the tongue while still hot. Use a sharp paring knife to peel away the tough, outer white skin and any gristle at the base. It is much easier to peel while warm.
-
5
Once peeled, submerge the tongue in a bowl of ice water to stop the cooking process, then pat dry. Wrap tightly in plastic wrap and refrigerate for at least 4 hours (ideally overnight). This firms the meat for thin slicing.
-
6
While the meat chills, prepare the sauce. In a small bowl, whisk together the minced garlic paste, soy sauce, chili oil, black vinegar, sugar, sesame oil, and 2 tablespoons of the cooled braising liquid.
-
7
Let the sauce sit for at least 20 minutes to allow the garlic to infuse into the oils and vinegar.
-
8
Prepare your serving platter by laying a bed of julienned cucumbers across the center. This adds a refreshing crunch to the dish.
-
9
Remove the chilled tongue from the fridge. Using your sharpest knife, slice the tongue against the grain into paper-thin slices, roughly 1/8th of an inch thick.
-
10
Arrange the slices attractively over the cucumber bed, overlapping them like a deck of cards or in a circular rosette pattern.
-
11
Whisk the garlic sauce once more and drizzle it generously over the meat, ensuring every slice is kissed by the dressing.
-
12
Garnish with the crushed peanuts, toasted sesame seeds, and a handful of fresh cilantro. Serve immediately while chilled.
💡 Chef's Tips
Chilling the tongue thoroughly is the secret to getting those professional, translucent slices; never try to slice it warm. If the tongue skin is difficult to peel, it may need another 20 minutes of simmering. For the best garlic flavor, use a mortar and pestle to grind the garlic with a pinch of salt into a smooth paste rather than just chopping it. Adjust the amount of chili oil based on your guests' spice tolerance, but don't skip the black vinegar as it cuts through the richness of the meat. Save the leftover braising liquid! It is a fantastic, flavorful stock for noodle soups.
🍽️ Serving Suggestions
Pair with a crisp, dry Riesling or a cold lager to balance the spicy garlic notes. Serve as part of a traditional multi-course Chinese 'Cold Dish' spread (Liang Cai). Accompany with a side of steamed Jasmine rice to soak up the extra garlic-chili sauce. Works beautifully alongside a smashed cucumber salad for a light, refreshing summer meal.