Pickled Beef Tongue, Leek-Sweet Onion Purée, and Pickled Mustard Seeds

Adapted by StarChefs.com
Febuary 2012
Yield: 16, 3-ounce Servings


Pickled Mustard Seeds
1 cup mustard seeds
3 cups white distilled vinegar
4 Thai chilies
4 Serrano chilies
5 cloves garlic
Pickled Beef Tongue
2 grass-fed beef tongues
3 quarts water
3 cups Champagne vinegar
⅓ cup mustard seeds
⅓ cup coriander seeds
⅓ cup chili flakes
⅓ cup whole black peppercorns
⅓ cup kosher salt
Leek-Sweet Onion Purée
½ cup yellow onion, thinly sliced
1 pound leeks
white pepper
7 tablespoons unsalted butter


For the Pickled Mustard Seeds:
In a large saucepot, combine the mustard seeds, vinegar, chilis, and garlic and bring to a boil. Remove from the heat and pour into a 1-quart container. Seal and let sit for 7 days.

For the Pickled Beef Tongue:
Rinse the tongue under cold water. Combine the water, vinegar, mustard seeds, coriander, chili flakes, peppercorns, and kosher salt in a sealable container. Refrigerate for 2 days. Pre-heat the oven to 325°F. Add the tongue and brine to a Dutch oven; cook 6 to 7 hours, until tender. Remove from the liquid, cool, and slice into ½-inch slices.

For the Leek-Sweet Onion Purée:
In a large saucepan, sauté the onions, garlic, and leeks with 3 tablespoons of butter until translucent. Season with salt and pepper. Add ingredients to blender and purée with 4 tablespoons cold butter.

To Assemble and Serve:
Warm the Pickled Beef Tongue. Plate a swipe of Leek-Sweet Onion Purée. Fan out 3 slices of warm Pickled Beef Tongue. Top the tongue with 1 teaspoon Pickled Mustard Seeds.