Red Wine Braised Paniolo Beef Tongue, Sweet Pepper Soffrito, Shaved Local Fennell with Meyer Lemon Vinaigrette

Prepared for Cooking Pasture-Raised Beef 101 at the 2016 Taste of the Hawaiian Range

By Chefs Kevin Hanney and J Schoonover of 12th Ave Grill and Kokohead Cafe


Beef Tongue
1 3-4 lb. beef tongue
2 cups rough chopped herbs of your choice. Ie: Parsley, thyme, sage and tarragon
2 cups kosher salt
1 bottle red wine
1 quart quality beef stock

Sweet Pepper Soffrito

2 small red bell peppers, sliced in to 1” strips
2 small yellow bell peppers, sliced in to 1” strips
1 small green bell pepper slice in to 1” strips
3 ripe Roma tomatoes halved and sliced thin
1 medium yellow onion sliced thin
½ cup olive oil
5 cloves garlic sliced thin
¼ cup smoked paprika
Salt to taste

Shaved Local Fennel with Meyer Lemon Vinaigrette
1 large bulb fennel with fronds, shaved thinly

¼ cup fresh squeezed meyer lemon Juice
¾ cup canola oil
3 tablespoons Manoa honey
Salt and pepper to taste
½ teaspoon minced thyme
1 teaspoon minced shallot


Place herbs and salt into food processor and pulse until herbs are finely shopped and salt is well incorporated

Rinse and dry tongue thoroughly and place in plastic container. Coat tongue liberally with salt/herb mixture. Refrigerate 12 hrs.

Remove tongue and rinse well. Place tongue in Dutch oven or heavy pot just big enough to hold the tongue. Add wine and beef stock to cover completely. Cover with lid and place in 325 degree oven for 5-6 hours or until tender

Remove tongue from liquid (reserve) and thoroughly cool. Carefully peel off exterior of tongue and discard. Slice tongue in to 1/2” slices. Set aside

Simmer brazing liquid over medium heat until reduced by half. Season brazing liquid with salt and pepper to taste.

Place sliced tongue on oven safe dish and warm in the oven. Ladle reduce jus over tongue.

Sweet Pepper Soffrito:

Heat olive oil in medium sauce pan on medium heat. Add all ingredients except paprika. Season with salt and pepper. When peppers and onions have softened, add paprika and reduce heat to low simmer. Continue cooking for 30-40 minutes stirring frequently until most liquid has evaporated. Taste and reason if necessary.


In medium sized mixing bowl whisk together all ingredients except canola oil. Slowly drizzle in canola oil while whisking vigorously. Salt and Pepper to taste as needed.

Dress shaved fennel with vinaigrette and add a fennel fronts as garnish.


Comments are closed.