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.
Ingredients
4
1.5 lb680 gBeef Tongue
10 cups2.4 LRed Wine
11Bay Leaf
1 tbsp15 mLBlack Peppercorns
11Yellow Onion-quartered
22Carrots-chopped
22Celery Stalks-chopped
4 sprigs4 sprigsThyme
22Shallots-thinly sliced
1/2 cup120 mLRed Wine Vinegar
1/4 cup60 mLWater
1 tbsp15 mLSugar
1/2 tsp2.5 mLSalt
1/2 cup120 gCrème Fraîche
2 tbsp30 mLPrepared Horseradish
1 tsp5 mLLemon Juice
PinchPinchSalt
8 slices8 slicesBrioche Bread
1/2 cup30 gMicrogreens
Equipment
Large pot
Small saucepan
Knife
Cutting board
Small bowl
Instructions
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.
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