1 ox tongue
1 pound braised Australian beef short ribs
1 potato, shredded
1 onion, diced
3 Ancho chilis
3 tablespoons coarse salt
1 quart mayonnaise
½ cup grated and strained horseradish
½ cup grated and strained white onion
1 ounce sambal
1 ounce Worchesteshire sauce
¾ tablespoon coarse salt
¾ tablespoon freshly ground black pepper
2 cups diced sour pickles
5 beef pastrami franks
5 New England-style buns
1¼ teaspoons chopped chives
For the Ox Tongue:
Rinse the tongue thoroughly under cold water. In a medium pot, combine tongue with stock, chilies, garlic, onion, and salt. Bring to a boil and reduce to a simmer. Cook for 1 to 2 hours, until tender. Remove from heat and cool tongue to room temperature in the stock. Remove tongue from liquid, peel away skin, and cut away veins on the bottom of the tongue. Dice and cool completely. Store in a vacuum bag in the refrigerator.
For the Ox Tongue-Short Rib Hash:
In a large nonstick pan, heat oil over medium-high heat. Add the short ribs to the pan and cook until they become golden brown and crisp around the edges. Stir in Ox Tongue and cook for 3 minutes. Add potato and onion; cook for 4 minutes. Hash should be semi-dry and start to develop a crunchy texture. Turn heat to low and add butter, chilies, salt, and pepper.
For the Rusky Dressing:
Combine the mayonnaise, horseradish, onion, sambal, Worchesteshire sauce, salt, pepper, and sour pickles. Reserve.
To Assemble and Serve:
Grill frank to heat through. Toast bun on both sides. Place Pastrami Dog in bun and dress with 2 ounces Ox Tongue-Tripe Hash and 1½ ounces Rusky Dressing. Finish with ¼ teaspoon chives.