Corned Beef Tongue Pain Perdu, Watercress Leaves, Horseradish Mousse, and Oven-Roasted Tomatoes

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

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<

Americas
United States
Starter

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