Name: Corned Beef Tongue Pain Perdu, Watercress Leaves, Horseradish Mousse, and Oven-Roasted Tomatoes
Yield: Makes 10 servings
Cuisine: American
Ingredients: 40 Roasted Cherry Tomatoes; 150 grams crème fraîche; ½ recipe Brioche, crusts removed; kosher salt; 15 grams grated fresh horseradish (grated on a rasp grater); 40 watercress leaves; Rendered Beef Fat; Champagne vinegar; extra virgin olive oil; 5 grams kosher salt; 2.2 kilograms water, cold; 5 grams black peppercorns; 5 grams coriander seeds; 250 grams whole milk; 20 grams garlic cloves, crushed and peeled; 4 grams yellow mustard seeds; 30 grams Rendered Beef Fat; 3 large eggs; 250 grams heavy cream; 5 grams Hobbs’ Curing Salt (Sources); 25 grams light brown sugar; 1.2 grams powdered ginger; 160 grams kosher salt; 1 beef tongue (about 1.33 kilograms); 0.3 gram celery seeds; 1 bay leaf; 10 allspice berries; 6 cloves; 0.3 gram chile flakes

Preparation info

Makes
10
servings

Difficulty
Complex

Appears in

Under Pressure

By Thomas Keller

Published 2008

About

Ingredients

Tongue and Brine

1 beef tongue (about 1.33 kilograms)
25 grams light brown sugar<

Method

This recipe has been evolving almost since the opening of The French Laundry. It began in the form of the “Tongue in Cheek” salad, which combined braised beef cheeks and veal tongue with greens, tomato confit, and a horseradish cream. It’s transformed here into an upscale version of a deli sandwich—the slow-cooked beef is pickled and served with a savory bread pudding, roasted tomatoes, and a h