Name: Cold Tongue Sandwiches (Elevated)
Prep time: 18 min
Cook time: 27 min
Total time: 2 h
Yield: 4
Cuisine: French
Ingredients: 1.5 lb Beef Tongue; 10 cups Red Wine; 1 Bay Leaf; 1 tbsp Black Peppercorns; 1 Yellow Onion-quartered; 2 Carrots-chopped; 2 Celery Stalks-chopped; 4 sprigs Thyme; 2 Shallots-thinly sliced; 1/2 cup Red Wine Vinegar; 1/4 cup Water; 1 tbsp Sugar; 1/2 tsp Salt; 1/2 cup Crème Fraîche; 2 tbsp Prepared Horseradish; 1 tsp Lemon Juice; Pinch Salt; 8 slices Brioche Bread; 1/2 cup Microgreens

Recipe tier

Tongue
1.5 lb 680 g Beef Tongue
Braising Liquid
10 cups 2.4 L Red Wine
1 1 Bay Leaf
1 tbsp 15 mL Black Peppercorns
1 1 Yellow Onion-quartered
2 2 Carrots-chopped
2 2 Celery Stalks-chopped
4 sprigs 4 sprigs Thyme
Pickled Shallots
2 2 Shallots-thinly sliced
1/2 cup 120 mL Red Wine Vinegar
1/4 cup 60 mL Water
1 tbsp 15 mL Sugar
1/2 tsp 2.5 mL Salt
Horseradish Crème Fraîche
1/2 cup 120 g Crème Fraîche
2 tbsp 30 mL Prepared Horseradish
1 tsp 5 mL Lemon Juice
Pinch Pinch Salt
Sandwich Assembly
8 slices 8 slices Brioche Bread
1/2 cup 30 g Microgreens

Equipment

Large pot
Small saucepan
Knife
Cutting board
Small bowl

Instructions

🎙️ Cook with voice coach

Place Beef Tongue in a large pot and cover with Red Wine. Add Bay Leaf, Black Peppercorns, Yellow Onion, Carrots, Celery Stalks, and Thyme.
Bring to a boil, then reduce heat and simmer for 4-5 hours, or until the tongue is extremely tender. A fork should easily pierce the tongue.
Remove the tongue from the pot and let it cool slightly. Peel off the skin while it's still warm (this is easier when warm).
While the tongue cools, prepare the Pickled Shallots: In a small saucepan, combine Red Wine Vinegar, Water, Sugar, and Salt. Bring to a boil, then add Shallots. Remove from heat and let cool. Shallots will pickle as they cool.
Prepare the Horseradish Crème Fraîche: In a small bowl, combine Crème Fraîche, Prepared Horseradish, Lemon Juice, and Salt. Mix well.
Slice the cooled tongue thinly.
Spread Horseradish Crème Fraîche on one side of each slice of Brioche Bread.
Layer Microgreens, sliced tongue, and Pickled Shallots on one slice of bread, top with the other slice, and serve.