Suya ox tongue with smoked bone marrow emulsion and wild garlic capers
- medium
- 4–6
- 3 hours plus time for preserving capers
Here, Ayo Ayedemi serves salted ox tongue, pressure cooked until tender, then cut into slivers, barbecued and garnished with crunchy kuli kuli and suya spices and homemade wild garlic capers. A creamy, rich smoked bone marrow emulsion is served on the side.
Ingredients
Metric
Imperial
Wild garlic capers
- 200g of wild garlic buds
- 30g of fine salt
- 150ml of white wine vinegar
- 100g of soy sauce
- 25g of cane sugar
- 75ml of water
Salted ox tongue
- 2 ox tongues, washed
- 1.5l water
- 5g of salt
- 10g of thyme
- 1 garlic clove, crushed
- 2 bay leaves
- 1 onion, roughly diced
- 1 carrot, roughly diced
Suya spice mix
- 200g of kuli kuli
- 50g of chicken stock cube
- 5g of ground ginger
- 5g of garlic powder
- 2g of dried Scotch bonnet chilli
- 2g of dried piri piri chilli
- 5g of fine salt
- 5g of uda pods
- 2g of ehuru
- 1g of cloves
Suya glaze
- 25g of grapeseed oil
- 25g of honey
- 250ml of chicken stock
- 10g Scotch bonnet paste
Bone marrow emulsion
- 80ml of champagne vinegar, reduced down to 20ml
- 10g of fresh tarragon
- 60g of unsalted butter
- 80g of smoked bone marrow
- 3g of sea salt
- 20ml of lemon juice
- 4 egg yolks
- 60ml of water
Equipment
- Metal skewers
- Sous vide equipment
- Piping bags
- Barbecue
- Small siphon gun
Method
Wash the wild garlic buds and then mix with salt and vacuum seal. Store in the fridge for one month
- 200g of wild garlic buds
- 30g of fine salt
Rinse the salt from the wild garlic buds
Bring vinegar, soy sauce, sugar and water to a boil and then allow to cool
- 150ml of white wine vinegar
- 100g of soy sauce
- 25g of cane sugar
- 75ml of water
Add to the wild garlic buds and vacuum seal and store in the fridge. Leave for at least 1 week before using
Trim sinew and excess fat from ox tongue and put everything into a pressure
cooker, bring up to pressure and cook for 45 minutes on a low pressure
- 2 ox tongues, washed
- 1.5l water
- 5g of salt
- 10g of thyme
- 1 garlic clove, crushed
- 2 bay leaves
- 1 onion, roughly diced
- 1 carrot, roughly diced
Depressurise the pressure cooker, remove from the bag, and peel the outer skin from the tongue
Place the tongue on a flat tray with parchment paper and press with another tray on top. Add some heavy weights and leave to cool down in the fridge until cold
Combine all the ingredients for the suya spice mix and blend in a high speed blender into a fine powder crumble
- 200g of kuli kuli
- 50g of chicken stock cube
- 5g of ground ginger
- 5g of garlic powder
- 2g of dried Scotch bonnet chilli
- 2g of dried piri piri chilli
- 5g of fine salt
- 5g of uda pods
- 2g of ehuru
- 1g of cloves
Combine all the suya glaze ingredients with 25g suya spice mix in a pot and cook on very low heat, for about 15 minutes, stirring continuously until thick
- 25g of grapeseed oil
- 25g of honey
- 250ml of chicken stock
- 10g Scotch bonnet paste
Place all the ingredients for the bone marrow emulsion into a vacuum bag, and cook sous vide at 75°C for 30 minutes
- 80ml of champagne vinegar, reduced down to 20ml
- 10g of fresh tarragon
- 60g of unsalted butter
- 80g of smoked bone marrow
- 3g of sea salt
- 20ml of lemon juice
- 4 egg yolks
- 60ml of water
Blend with a stick blender until emulsified and then add to a whipping siphon with a charge. Once aerated, transfer to a piping bag
Slice the ox tongue on a meat slicer at 5mm thickness (approx. 10 slices per serving) or with a sharp knife
Roll the slices into little logs, then pierce and arrange neatly onto a metal skewer
Brush suya spice glaze onto meat and grill on a BBQ for 1–2 minutes on each side until caramelised
Place onto a plate and pipe bone marrow sabayon next to it. Spoon 1 tbsp of extra suya spice crumble if desired and garnish with some wild garlic capers
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