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

Tongue and Brine

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

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