This dish just reminds me of my Grandmother. When we were kids I remember her pulling out her beef tongue curry recipe for special occasions
About Provenir
Provenir is a multi-award winning, 100% Australian owned company devoted to producing the best meat possible. Dedicated to innovation, sustainability & community, Provenir partners with regenerative farmers to create premium quality, highly nutritious beef products.
Provenir’s Mission
Provenir was founded in 2017 on the belief that the best quality beef comes from livestock that are raised to the highest of welfare standards, right up to the very end.
Until now, all stock processed in Australia was done so at a fixed abattoir, often after live transport over long distances and experiencing an unfamiliar environment. In our view, this system is flawed in that livestock are put through unnecessary stress prior to processing.
This is not only bad for animal welfare and our farmers, it can also negatively affect the eating quality of the meat. The founders of Provenir we knew there had to be a better way.
Sign up for our Newsletter
Our Provenir newsletter is packed full of beefy farm goodness like recipes, new products, specials and more! Don’t miss out, sign up now.
It wasn’t until I got a bit older that I realised that many households don’t really have the same love for this cut of meat. A great personal regret is that in my youth I didn’t pay more attention to the fine cooking skills my grandmother brought to Australia from Sri Lanka. I was more interested in wrestling my brother or playing cricket (something she also loved – cricket that is, not the fighting). This isn’t quite the same as she used to make it, but as I’ve found my own voice through my cooking, I’ve put my own spin on it.
The meat is extremely tender and has a lovely mild flavour so it’s a great cut of meat to infuse with a lot of flavour.
Mark LaBrooy
Sri Lankan beef tongue curry
Serving Suggestions
Serve up with coconut sambal, steamed rice, dahl (slow cooked onions, curry spice and split lentils finished off with coconut milk and fried curry leaves and seeni sambal la traditional Sri Lankan caramelised onion sambal), throwing in a handful of baby spinach just before serving doesn’t hurt either, a very simple cucumber riata can be made from using dice cucumber, picked mint, natural yogurt and some cumin powder, it may seem like there is a lot going on here but Tassure you it all works together well.
Mark LaBrooy
Mark LaBrooy has been cooking since he was 18. After completing his apprenticeship at globally acclaimed Tetsuya’s Mark spent seven years travelling, with two of those years working as Sous chef at Josef, a fine dining restaurant in Zurich.
Mark’s global travels exposed him to a world full of flavours; he learned about spices and developed his palate. The trip also signalled the beginnings of the Three Blue Ducks restaurant group, which he co-founded with his mates Chris Sorell and Sam Reid.
While backpacking in Morocco, in between fried sardines and perfect surf breaks, the three conjured up the idea of opening a café. On what was meant to be a brief visit back to Sydney, they checked out at an old chicken shop in Bronte, signing the lease agreement later that day, and the original Three Blue Ducks instantly became a local favourite.
A born leader with a strong character, Mark is a modern-day hunter gatherer who enjoys free diving for rock lobster, spear fishing for kingfish, and bow hunting wild deer. Mark believes in valuing the whole animal, and always uses 100% of the animals he harvests.
Now with multiple venues across Melbourne, Sydney and Byron Bay, Mark and the Three Blue Ducks chefs share a passion for ethical and authentic food, prepared with love. Mark is a co-founder of the Three Blue Ducks restaurant group, which has venues in Melbourne, Sydney and Byron Bay. Mark and the Three Blue Ducks chefs share a passion for ethical and authentic food, prepared with love.
