Your Kobe knock-off is only one cow away! Chefs seem to have a case of made Kobe disease lately

Art Culinaire, Fall, 2004 by Carol M. Newman

For the langoustines:

2 tablespoons grapeseed oil
4 Scottish langoustine tails
4 Scottish langoustine claws
Fleur de sel to taste

For the garnish:

Lemon thyme leaves
Langoustine eggs

* Available through Huntsman Specialty Game & More at (703) 866-3920.

RELATED ARTICLE: Oxtail Consomme with Kobe Beef (Serves 4)

FABIO TRABOCCHI

Nebbiolo d'Alba

Luciano Sandrone

Piedmont, Italy 2001

directions

For the veal tongue: Soak tongue in cold running water for three to four hours. Cut away any discolored flesh and soak in salted ice water overnight in refrigerator. In a pot, add chicken stock, leeks, parsley, thyme, bay leaves and tongue; bring to a low simmer and cook for approximately 2 1/2 hours or until tender. Remove from heat and let cool to room temperature. Remove tongue from liquid and peel outer skin. Return tongue to liquid and chill in refrigerator.

For the horseradish: Soak horseradish in salted ice water overnight in refrigerator until crisp.

For the oxtail consomme: In a pot, cover bones and oxtail with water; bring to a low simmer, skimming frequently. Add carrots, onions, celery, leeks, parsley, thyme and bay leaves; continue to simmer for five hours. Strain through a cheesecloth-lined fine-mesh sieve and chill in refrigerator. In a bowl, combine ground beef, egg whites and tomatoes, whisking until combined. Add beef mixture to oxtail stock and whisk to combine. Bring to a boil and gently simmer for 10 minutes until a raft forms. Strain consomme through a coffee filter-lined fine-mesh sieve. Season with salt to taste and set aside, keeping warm.

For the vegetables: Individually steam carrots, beets, fennel, radish, onions and leeks; shock in an ice water bath and drain. Toss all vegetables and mushrooms in olive oil to coat. Season with salt and pepper to taste and set aside.

For the Kobe beef: Toss Kobe beef slices in olive oil to coat. Season with salt and pepper to taste and set aside.

To finish: Slice tongue very thinly and toss in olive oil to coat. Season with salt and pepper to taste. Set aside. Drain horseradish on paper towels. Bring consomme to a boil and season with salt to taste.

To serve: Arrange vegetables and mushrooms in a bowl. Lay tongue and Kobe beef slices over vegetables and garnish with petite leeks, parsley and black trumpets. Serve consomme tableside.

[ILLUSTRATION OMITTED]

ingredients

For the veal tongue:

1 veal tongue
Water as needed
2 quarts chicken stock
1/2 leek, white part only
2 sprigs parsley
2 sprigs thyme
2 bay leaves
Extra virgin olive oil as needed
Salt and pepper to taste

For the horseradish:

2 ounces peeled and finely julienned horseradish
Water as needed
Salt to taste

For the oxtail consomme:

4 pounds beef bones
4 pounds oxtail
Water as needed
1 carrot, peeled and roughly chopped
1 medium onion, peeled and roughly chopped
1 rib celery, roughly chopped
1/2 leek, white part only, halved lengthwise
2 sprigs parsley
2 sprigs thyme
2 bay leaves
6 ounces lean ground beef
2 egg whites
1 small tomato, finely chopped
Salt to taste

For the vegetables: