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From simple to show-stopper

Every recipe comes in three levels. Start where you're comfortable, progress at your own pace.

Cold Beef Tongue with Horseradish

Cold Beef Tongue with Horseradish

Ingredients: beef tongue, yellow onion-quartered, bay leaves, black peppercorns

The standard version is a basic, home-style preparation. The upgraded version adds wine to the boil and refines the horseradish sauce with crรจme fraรฎche and Dijon. The elevated version utilizes sous vide for maximum tenderness, incorporates house-made pickled mustard seeds, and uses freshly grated horseradish for a more intense flavor.

Standard

Classic Cold Beef Tongue with Horseradish

A traditional preparation of beef tongue, boiled until tender and served cold with a simple horseradish cream sauce.

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Upgraded

Cold Beef Tongue with Dijon Horseradish Cream

A refined version of cold beef tongue, featuring a more complex horseradish cream sauce with Dijon mustard and fresh herbs.

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Elevated

Slow-Cooked Beef Tongue with Pickled Mustard Seed and Horseradish Crรจme Fraรฎche

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

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