Seared Beef Tongue Sandwich
For the Brined Beef Tongue:
In a stainless steel pot, combine the water, onion, carrots, celery, garlic, allspice, peppercorns, thyme, parsley, salt, and sugar. Bring the mixture to a boil for 5 minutes to infuse flavors. Remove from the heat and cool brine to 38ºF. Fill a large injector needle with brine, and pump it into the tongue. Submerge the tongue in the remainder of the brine, and cure for 24 hours.
Remove the tongue from the brine, and put it in a large pot, along with half of the brine and all of the brine’s vegetables, herbs, and spice. Add an equal amount of water to the pot, bring to a boil, reduce heat to low, and cook 6 to 8 hours, until tender. Remove tongues from the pot and cool. Peel away the outer skin from the tongue and remove bones from the end. Wrap each tongue in plastic wrap and cool overnight.
For the Smoked Green Onions:
Fire up the smoker with pecan chips 20 minutes in advance. In a mixing bowl, lightly oil the onions and season with salt and pepper. Add the onions to the smoker and smoke for 1 hour. Remove the onions and chop into 1-inch segments.
For the Roasted Pepper Relish:
Char the red peppers over an open flame. Put the peppers into a bowl and cover with plastic wrap to steam. Remove the skin from the peppers and dice. Combine the peppers, tomatoes, and parsley in a bowl. Season with red wine vinegar, mustard, sugar, salt, pepper, and extra virgin olive oil.
To Assemble and Serve:
Heat and oil a griddle. Slice 4 ounces of beef tongue medallions; season with salt and pepper. Sear medallions until caramelized on each side. Toast the bread Texas toast-style. Smear one piece of bread with 2 tablespoons garlic aïoli. Put the tongue on top of the aioli. Top the tongue with 2 ounces Roasted Red Pepper Relish and 1 Smoked Green Onion. Top the sandwich with a second slice of bread and cut in half.