Lung and Loin Bourguignonne


Lung and Loin Bourguignonne

Veal lung is best for this dish as it its more delicate in flavor but it is not as widely available as beef lung which is sold by most Asian butchers. Pork lung is great if you can get it. Or just skip the lungs and double the amount of beef tenderloin. For the first episode of Hannibal, celebrity chef Jose Andres, our illustrious food consultant, has Hannibal cooking Lung au Vin based on Julia Child’s Coq au vin. The “au vin” recipe here is simpler and based on Beef Bourguignonne. Prepare the lung for cooking by soaking it, cubed, in salt-water overnight in the fridge. Squeeze out the water before cooking. Serves 4

Wine sauce:

¼ lb thick cut bacon , cut in ¼-inch strips
4 Tbsp butter
4 shallots, minced
2 cup red wine
2 cups veal stock
1/4 cup flour
to taste salt, pepper

Lung and Loin

4 Tbsp olive oil
1 lb veal or pork lungs, trimmed of tracheal tubes and cut in 1-inch cubes
1 lb beef tenderloin, trimmed and cut in 1-inch pieces
2 cup Portobello mushrooms, trimmed and cut in ½-inch slices
12 baby red onions, peeled and par-boiled
1 cup baby carrots, par-boiled

1. In a large deep frying pan, heat butter over medium-high heat. Add bacon and fry until lightly browned and fat has been released. Add shallots and sauté til soft.
2. Add flour and stir to make a roux. Cook until lightly browned.
3. Stir in wine and stock, whisking to smooth out any lumps of roux and cook, stirring frequently, until thickened. Set aside.
4. In a large sauté pan, heat 2 tsp olive oil. Season beef with salt and pepper, add to pan and sauté til medium rare. Remove from pan. Wipe pan dry with paper towel and return to heat with 2 tsp olive oil. Add lung and brown, stirring constantly til browned but not releasing too much liquid. Remove from pan. Wipe pan dry and return to heat. Add 2 tsp olive oil and half of the mushrooms. Saute til mushrooms begin to release moisture. Remove from pan and repeat with remaining mushrooms.
5. Return wine sauce to heat and bring to boil. Add pearl onions and carrots and simmer til tender. Add lungs, beef and mushrooms and simmer just til heated through but beef still medium-rare.
6. Serve with herbed rice or buttery mashed potatoes.


Lung: done.

6 comments:

  1. I made this using only loin for my family, who were a bit weirded out by the idea of eating organs. It's absolutely delicious and I'll definitely be cooking more food from your blog. Thank you so much for the recipe, please keep up your amazing work!

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    Replies
    1. Who knew there were comments under the recipes!!! Sorry to reply so late but if you see this reply, thank you for your encouragement. Working on a cookbook for Hannibal now so I hope you'll stay tuned for that!

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  2. I have to say that organs' taste is amazing if well cooked, so I encourage people to prepare the recipes as they are supposed to. Thanks for sharing this, by the way! I'll definitely try these :) Amazing job.

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  3. I agree! Offal is a great source of nutrition and I totally agree with you - tastes great if well prepared! Thanks!

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  4. I can't wait to cook this meal. It sounds and looks delicious. Thank you for sharing.

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  5. I always prefer to read this type of quality content

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