LÍNGUA NO RABO - A COMIDA DE BOTECO MAIS RAIZ QUE IRÁ VER NA VIDA!

Hey, my friends, today I went too far… get ready to discover the tastiest, most unique, and most chaotic recipe on this channel: TONGUE IN THE TAIL! Yes, that's right. Here I've combined the best of both worlds of authentic bar food: beef tongue and oxtail cooked together, seared, with technique and that rich flavor that only those who truly love food understand. In this video, I show you EVERYTHING: how to sear meat the right way to trigger the Maillard reaction, why you shouldn't season it beforehand, how dark beer becomes the secret to the sauce, the technique of different cooking times (and how to use that to your advantage), how to thicken the broth without losing its shine, how to cut the tongue perfectly, firm and tender, how to assemble the final stew with the oxtail still whole, at the exact point, and of course… how to transform all of this into a bar food dish that will leave your mouth watering! Finally, I serve it with a creamy Minas Gerais-style polenta and show you the texture of this thick, glossy, full-bodied broth, just the way you love it. 📕Get the best of Minas Gerais cuisine now with my e-book "SABORES MINEIROS" featuring MUST-TRY recipes: https://tinyurl.com/saboresmineiros INGREDIENTS Meats: – 1.5 kg of beef tongue (without the skin) – 1.2 to 1.5 kg of oxtail Base of the Sauté: – 2 chopped onions – 1 onion, sliced ​​into half-moons – 6 cloves of garlic – 2 tablespoons of lard – 3 bay leaves – 3 tablespoons of tomato paste – 1 pinch of cumin – 1 teaspoon of smoked paprika – 1 teaspoon of sugar – Annatto (optional) Beer: – 600 to 700 ml of dark beer Bell Peppers and Aromatics: – ½ red bell pepper – ½ bell pepper Yellow – 1 piece of ginger (3 cm) – 1 whole chili pepper – Finger chili pepper (optional) To Thicken the Sauce: – 1 heaping tablespoon of onion cream – Dissolved in ½ cup of water Finishing: – Fresh herbs – Salt and pepper – Juice of ½ lemon (to adjust acidity) Become a member of this channel and get benefits:    / @receitasdowill   00:00 – Introduction 00:00:31 – Introducing the meats 00:01:03 – Showing the oxtail 00:01:15 – Starting the searing 00:01:56 – Searing the tongue on the tail 00:03:06 – Sautéing onion and garlic 00:03:37 – Adding the spices 00:04:40 – Dark beer in the sauce 00:05:49 – Cooking time technique 00:09:12 – Opening the pot 00:10:13 – Cutting the tongue to the right point 00:11:21 – Removing the fat from the broth 00:12:37 – Final plating 00:13:59 – Tasting the tongue and oxtail FOLLOW ME @will_procopio Contact for Partnerships: [email protected] #linguanorabo #rabada #linguabovina #receitadeboteco #comidamineira #linguadeboi #rabadanopressao #linguanopressao #molhodecerveja #receitafacil #willprocopio