Pickled Beef Tongue, Cauliflower Purée, and Pickled Mustard Seeds

Adapted by StarChefs.com
January 2013
Yield: 16 3-ounce portions


Pickled Mustard Seeds
1 cups mustard seeds
3 cup distilled white vinegar
5 cloves garlic
4 fresh Serrano chiles
4 fresh Thai chiles
Cauliflower Purée
½ cup yellow onion
7 tablespoons unsalted butter
1 pound Panther cauliflower
black pepper
Pickled Beef Tongue
3 quarts water
3 cups Champagne vinegar
1/3 cup mustard seeds
1/3 cup coriander seeds
1/3 cup chili flakes
1/3 cup whole black peppercorns
1/3 cup kosher salt
3 pounds grass-fed beef tongue, rinsed in cold water


For the Pickled Mustard Seeds:

Combine the mustard seeds, vinegar, garlic, and both kinds of chilies in a large sauce pot; bring to a boil. Remove from heat and pour into a 1 quart container. Seal and let sit for 7 days.

For the Pickled Beef Tongue:

Combine the water, vinegar, mustard seeds, coriander seeds, chili flakes, peppercorns, and salt in a sealed container with the tongue. Refrigerate for 2 days. Preheat the oven to 325 F. Put the tongue, with its spices and liquid, into a Dutch oven. Cook in the preheated oven for 6 to 7 hours, or until tender. Remove the tongue from the liquid and cut into ½-inch slices.

For the Cauliflower Purée:

In a large sauce pan, sauté the onion with 3 tablespoons of butter until onions are translucent. Add the cauliflower and sauté until tender. Put the onions and cauliflower in a blender and puree with remaining 4 tablespoons of butter, until smooth. Reserve.

To Assemble and Serve:

Place 2 tablespoons of Cauliflower Purée on a plate. Fan out 3 slices of warm Pickled Beef Tongue on top. Top the tongue with a teaspoon drizzle of Pickled Mustard Seeds.