Our version of the beef tongue stew is loosely based on Daube, a classic Provencal (or more broadly, French) stew made with inexpensive beef braised in wine, vegetables, garlic, and herbes de Provence, and traditionally cooked in a daubière, a braising pan. The meat used in daube is cut from the shoulder and back of the cow, though some suggest they should be made from three cuts of meat: the "gelatinous shin for body, short ribs for flavour, and chuck for firmness.". We use beef tongue here as it has the characteristics of the three cuts mentioned.
Water, Ox Tongue, Beef Stock, Carrot, Red Wine, Sage, Butter, Flour, Onion, Bay Leaf, Salt, Black Pepper
Remove outer bag and keep inner packet intact. Simmer packet in boiling water for 6-8 minutes, pour out content and enjoy.
Remove content from all packets and put it into a microwavable container. Reheat in 600W for 5.5 to 6 minutes and enjoy.
Keep frozen at -18°C.
250g • 1 serving
Made in Hong Kong
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Edible Stories is the latest concept from a central kitchen in Hong Kong established in 2016. The concept is not about creating singular products or just churning out recipes. Instead, we aim to present food in a more complete way and elevate the entire dining experience.