Cold Pickled Beef Tongue with Raw Beetroot and Horseradish Cream

Name: Cold Pickled Beef Tongue with Raw Beetroot and Horseradish Cream
Cook time: 4 h
Total time: 4 h
Yield: Serves 4–6
Ingredients: 1 onion, chopped; 1 tsp black peppercorns; 1 sprig rosemary; 3 litres water; 3–4 bay leaves; 1 sprig thyme; 5 cloves, whole; 1 tsp juniper berries; 1 carrot, chopped; 1 whole 2,5 kg beef tongue; 2 sprigs rosemary; 1 bay leaf; 450 g sea salt; 1 bunch parsley; 2–3 bay leaves; 100 g crème fraîche; 100 g brown sugar; 25 g Dijon mustard; 1 celery stalk, chopped; 25 g Horseradish sauce; 1 garlic bulb, halved

Preparation info

Serves
4–6

Difficulty
Medium
Ready in
4 hr

Appears in

Meat Manifesto

By Andy Fenner

Published 2017

About

Ingredients

1 whole 2,5 kg beef tongue

Main course
Gluten-free

Method

How to Brine It

In a large saucepan, combine the brine ingredients and stir well over a low heat until the sugar and salt have dissolved. Bring to the boil, turn off the heat and allow to cool.
Place the tongue in a non-reactive container and pour over the brine so that the tongue is completely submerged (to ensure submersion, p