Place Beef Tongue in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 3-4 hours, or until very tender.
While the tongue is simmering, prepare the Brine by combining all Brine ingredients in a separate pot. Bring to a boil, then cool completely.
Once the tongue is cooked, peel off the skin while it is still warm. This is easier to do while warm.
Place the peeled tongue in the cooled Brine and refrigerate for at least 12 hours, or preferably 24 hours.
To make the Pickled Mustard Seeds, combine all Pickled Mustard Seeds ingredients in a small saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes. Let cool completely.
To make the Bone Marrow Aioli, scrape the roasted Bone Marrow from the bones and combine with Mayonnaise, Garlic, and Lemon Juice in a food processor. Blend until smooth.
Slice the brined tongue thinly.
Spread both slices of Bread with the Bone Marrow Aioli. Layer with sliced tongue, Shallots, Microgreens, and Pickled Mustard Seeds. Serve immediately.
Ingredients
4
2 lbs900 gBeef Tongue
10 cups2.4 LBeef Stock
1/4 cup60 mLKosher Salt
1/4 cup60 mLBrown Sugar
1 tbsp15 mLStar Anise
33Cloves
1/4 cup60 mLMustard Seeds-yellow
1/4 cup60 mLVinegar-champagne
1 tbsp15 mLSugar
1/4 tsp1.25 mLSalt
22Bone Marrow-roasted
1/2 cup120 gMayonnaise-homemade
1 clove1 cloveGarlic-minced
1 tbsp15 mLLemon Juice
8 slices8 slicesBread-rye
1/4 cup60 mLShallots-thinly sliced
MicrogreensMicrogreens
Equipment
Large pot
Small saucepan
Food processor
Knife
Cutting board
Refrigerator
Instructions
Place Beef Tongue in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 3-4 hours, or until very tender.
While the tongue is simmering, prepare the Brine by combining all Brine ingredients in a separate pot. Bring to a boil, then cool completely.
Once the tongue is cooked, peel off the skin while it is still warm. This is easier to do while warm.
Place the peeled tongue in the cooled Brine and refrigerate for at least 12 hours, or preferably 24 hours.
To make the Pickled Mustard Seeds, combine all Pickled Mustard Seeds ingredients in a small saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes. Let cool completely.
To make the Bone Marrow Aioli, scrape the roasted Bone Marrow from the bones and combine with Mayonnaise, Garlic, and Lemon Juice in a food processor. Blend until smooth.
Slice the brined tongue thinly.
Spread both slices of Bread with the Bone Marrow Aioli. Layer with sliced tongue, Shallots, Microgreens, and Pickled Mustard Seeds. Serve immediately.
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