Cold Beef Tongue With Horseradish

Name: Cold Beef Tongue with Horseradish (Elevated)
Total time: 12 h
Yield: 6
Cuisine: Modern American
Ingredients: 3 lbs Beef Tongue; 2 tbsp Kosher Salt; 1 tbsp Black Peppercorns-cracked; 2 Garlic Cloves-smashed; 2 sprigs Thyme; 1/4 cup Yellow Mustard Seeds; 1/2 cup White Wine Vinegar; 1/4 cup Water; 1 tbsp Sugar; 1/2 tsp Salt; 1 cup Crème Fraîche; 3 tbsp Freshly Grated Horseradish; 1 tbsp Chives-finely chopped; 1/4 tsp White Pepper

⏱12h

👥6

🔥420 cal

Expert

🍽️Modern American

A premium preparation of beef tongue, slow-cooked sous vide for ultimate tenderness, served with house-made pickled mustard seeds and a refined horseradish crème fraîche.

3 lbs Beef Tongue

2 tbsp Kosher Salt

1 tbsp Black Peppercorns-cracked

2 Garlic Cloves-smashed

2 sprigs Thyme

See all 14 ingredients ↓

(0 reviews)

⏱12h

👥6

🔥420 cal

Expert

🍽️Modern American

A premium preparation of beef tongue, slow-cooked sous vide for ultimate tenderness, served with house-made pickled mustard seeds and a refined horseradish crème fraîche.

#Beef #Cold Dish #Horseradish #Sous Vide #Pickled

Instructions

Season Beef Tongue generously with Sous Vide Seasoning. Vacuum seal the tongue.
Cook in a sous vide water bath at 135°F (57°C) for 72 hours.
While the tongue cooks, prepare the Pickled Mustard Seeds: Combine all Pickled Mustard Seeds ingredients in a small saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. Let cool completely.
Prepare the Horseradish Crème Fraîche: In a small bowl, combine all Horseradish Crème Fraîche ingredients and mix well.
Once the tongue is cooked, remove from the bag and chill completely. Peel off the skin.
Slice the tongue thinly and serve with Pickled Mustard Seeds and Horseradish Crème Fraîche.

Ingredients

3 lbs 1.36 kg Beef Tongue
2 tbsp 30 mL Kosher Salt
1 tbsp 15 mL Black Peppercorns-cracked
2 2 Garlic Cloves-smashed
2 sprigs 2 sprigs Thyme
1/4 cup 60 mL Yellow Mustard Seeds
1/2 cup 120 mL White Wine Vinegar
1/4 cup 60 mL Water
1 tbsp 15 mL Sugar
1/2 tsp 2.5 mL Salt
1 cup 240 mL Crème Fraîche
3 tbsp 45 mL Freshly Grated Horseradish
1 tbsp 15 mL Chives-finely chopped
1/4 tsp 1.25 mL White Pepper

Equipment

Sous Vide Machine
Vacuum Sealer
Large Pot
Small Saucepan
Small Bowl
Knife
Cutting Board

Instructions

Season Beef Tongue generously with Sous Vide Seasoning. Vacuum seal the tongue.
Cook in a sous vide water bath at 135°F (57°C) for 72 hours.
While the tongue cooks, prepare the Pickled Mustard Seeds: Combine all Pickled Mustard Seeds ingredients in a small saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. Let cool completely.
Prepare the Horseradish Crème Fraîche: In a small bowl, combine all Horseradish Crème Fraîche ingredients and mix well.
Once the tongue is cooked, remove from the bag and chill completely. Peel off the skin.
Slice the tongue thinly and serve with Pickled Mustard Seeds and Horseradish Crème Fraîche.

Nutrition per serving

Calories 420

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Cold Beef Tongue With Horseradish

Cold Beef Tongue With Horseradish

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