Beef cheek-corned veal tongue-foie gras terrine

Adapted by
Yield: 90 servings (one 20-inch long terrine)


Corned Veal Tongue:
2 heads garlic, cloves smashed and peeled
90 grams kosher salt, plus additional if needed
20 grams raw sugar
50 grams molasses
3 fresh bay leaves
10 grams coriander seeds
10 grams black peppercorns
2 grams Aleppo peppers
2 grams dry allspice berries
1 stick cinnamon
6 whole cloves
18 grams Instacure #2
900 grams ice
1 veal tongue
1 large white onion, peeled and halved
4 ribs celery, halved
2 grams mustard seeds
Sachet of black peppercorns, thyme, bay leaf, and dry allspice berries Pepper Blend:
30 grams coriander seeds
30 grams black peppercorns
15 grams pink peppercorns
10 grams Szechuan peppercorns
Whole nutmeg
Foie Cure:
30 grams kosher salt
4 grams raw sugar
2 grams citric acid
2 grams Instacure #2
Foie Gras Terrine:
1.8 kilograms foie gras (2 lobes)
15 grams cognac
15 grams Madeira
Braised Beef Cheeks:
225 grams kosher salt
113 grams raw sugar
8 wagyu beef cheeks, rinsed and patted dry
Neutral oil
3 onions, diced large
2 carrots, diced large
1 bunch celery, diced large
200 grams peeled garlic cloves
Bay leaf
500 grams dry red wine
4 kilograms chicken stock (made with chicken feet and backs), warmed
Moscatel vinegar
6 sheets gelatin, bloomed
Beef Cheek Corned-Veal Tongue-Foie Gras Terrine:
Minced shallots
Parsley chiffonade
Finely chopped chives
Salsa Verde:
(Yield: about 1½ quarts)
100 grams very thinly sliced garlic
2 shallots, brunoised
400 grams extra virgin olive oil, plus additional as needed
Aleppo peppers
300 grams parsley chiffonade
50 grams tarragon chiffonade
250 grams finely chopped chives
150 grams finely chopped pickles (a mix of ramps, cucumbers, and guindilla peppers)
Zest of 1 lemon
Leftover and scrap chive, parsley, and tarragon
Moscatel vinegar
To Assemble and Serve:
Grilled bread


For the Corned Veal Tongue

In a pot, combine 1 head garlic, salt, sugar, molasses, bay leaves, spices, Instacure, and 900 grams water. Bring to a boil, decrease heat, and simmer 5 minutes. Into a separate pot with ice, pour hot brine; stir vigorously. When cool, add tongue to brine and refrigerate 3 to 4 days. Remove tongue from brine and place in a pot in which it fits snugly with room for onion, carrot, celery, mustard seeds, sachet, and remaining garlic. Completely cover contents of pot with water. Lightly season with salt. Boil 2 minutes, decrease heat, and slowly simmer for about 2 hours, skimming impurities. When tender throughout, remove tongue, and peel off and discard outer membrane. Strain cooking liquid through a chinois into a storage container, add tongue, and refrigerate overnight. Rinse tongue under cold running water, pat dry, wrap, and refrigerate. 

For the Pepper Blend

In a pan, toast fennel seeds and peppercorns until fragrant; cool. Grind in a spice grinder to a fine powder. Sift out any large particles. Using a microplane, grate ¼ of the nutmeg into the pepper blend. Store in airtight container up to 2 months.

For the Foie Cure

In a sealable container, combine all ingredients plus 8 grams Pepper Blend; seal. Use 23 grams of this cure per 1 kilogram of foie gras.

For the Foie Gras Terrine

Heat the water bath of an immersion circulator to 26.5°C. In a vacuum bag, seal foie gras. Temper in water bath for 35 minutes. Quickly devein, taking care to preserve shape and texture of lobe. Immediately drizzle 1 side of lobes with half the cognac and Madeira and season with 21 grams Foie Cure. Flip lobes and repeat. Cover foie with plastic wrap and refrigerator 12 hours. Heat oven to 375°F. Line a large terrine mold with a sheet of parchment cut to fit the bottom. Press foie into the mold so that the larger and smaller lobes alternate on top and bottom. Tightly cover with foil and place in a warm water bath that rises one-quarter of the way up the sides of the terrine mold. Cook in oven for 32 minutes. The foie should render slightly and warm through to the center. Cut a piece of cardboard to fit snugly on top of the foie in the terrine mold; wrap cardboard in foil and reserve. Remove terrine mold from water bath and place cardboard directly on foie. Carefully pour off excess fat without disturbing the foie too much. Place a 2-pound block on cardboard and place a half sheet tray on top of the block. Refrigerate 45 to 60 minutes, remove weights and cardboard, and refrigerate at least 24 hours more. After the terrine has set, remove from mold, tightly wrap with plastic, and refrigerate.       

For the Braised Beef Cheeks

In a small bowl, combine salt, sugar, and 20 grams Pepper Blend. Thoroughly coat beef cheeks with salt mixture and refrigerate 12 to 18 hours. Thoroughly rinse and dry cheeks. Prepare and heat a grill. Prepare and heat a cold smoker using soaked wood chips. In a deep hotel pan lined with foil and a perforated insert, place cheeks and smoke 30 minutes. Transfer to grill and cook until deeply browned. Rest smoked cheeks in a deep hotel pan. Heat a CVap to 200°F degrees on a roast setting of 3. In a pot, heat a little oil and sweat onions, carrots, celery, and garlic. Season with bay leaf and thyme. Add wine and bring to a simmer. When wine has reduced by half, pour mixture into pan with beef cheeks. Add stock. Tightly cover with foil and cook in CVap for 12 hours, until beef is tender. Transfer cheeks to a sheet tray and pull meat, spreading it in an even layer. Tightly wrap in plastic and refrigerate overnight. Strain braising liquid through a chinois into a storage container, cover, and refrigerate overnight. Remove congealed fat from braising liquid, transfer to a pot, and reduce by half; adjust seasoning with salt and Moscatel vinegar. Stir in gelatin to dissolve.

For the Beef Cheek-Corned Veal Tongue-Foie Gras Terrine

Cut Foie Gras Terrine into imperfect 1½-inch squares (odd geometric shapes are desirable). Set aside scraps and extra terrine for another use. Cut Corned Veal Tongue as with Foie Gras Terrine. Cover foie and tongue shapes with plastic and chill until nearly frozen. In a large double boiler, warm Braised Beef Cheeks. Season with shallots, parsley, chives, and some of the braising liquid reduction. Line a large terrine mold with plastic wrap. Line bottom of terrine mold with some Braised Beef Cheek mixture. Place nearly frozen pieces of foie and tongue into beef mixture. Top with another layer of beef. Layer in more foie and veal. Cover with more beef. Repeat until terrine mold is filled. Lightly press plastic wrap directly on surface, applying slight pressure to make sure terrine is even. Refrigerate overnight. Unmold terrine, tightly wrap with plastic, and refrigerate. 

For the Salsa Verde

In a pot over medium heat, combine garlic, shallots, and oil. When garlic just begins to soften but has no color, add Aleppo pepper. Set a bowl in an ice bath. Pour garlic mixture into bowl and stir until completely chilled; strain through a chinois, reserving oil and aromatics separately. In a separate bowl, combine parsley and tarragon chiffonade, chopped chives, pickles, and zest. Season with capers. Add garlic and shallots reserved from oil. To a Vitamix blender with remaining herbs, add the chilled aromatic oil; purée. Pour into bowl with herb salad, stirring to combine. If needed, add olive oil to achieve desired consistency. Season with salt and Moscatel vinegar. 

To Assemble and Serve

Heat oven to 350°F. Cut Beef Cheek-Corned Veal Tongue-Foie Gras Terrine in ¼-inch-thick slices. Place on slightly warmed plate and transfer plate with terrine slice to oven to heat for more than 30 seconds but less than a minute. Spoon some Salsa Verde around the terrine. Serve with grilled bread.