Beef Tongue Carpaccio

Marinated Tongue

• 1.6 L water

• 67 g coarse salt

• 100 g sugar

• 2 teaspoons fine salt

• 10 juniper berries

• 1 cinnamon stick

• 4 cloves

• 16 peppercorns

• 1 bay leaf

Heat part of the total water with the sugar, coarse salt, and fine salt. Keep the remaining water cold and combine the two liquids once cooled. Add all the other aromatics.

Rinse the tongue under running water. Place it in a pressure cooker, cover with water, and seal. When the cooker begins to release steam, reduce the heat to low and cook for one hour. After this time, remove from heat and allow the pressure to release completely. While still warm, peel and clean the tongue, removing the outer membrane.

Place the cleaned tongue into the marinade in a container and cover with plastic wrap. Let it rest in the refrigerator for one day. Slice the tongue very thinly.

Pickled Vegetables (Giardiniera)

• 1 L still mineral water
• 60 g sugar
• 40 g salt
• 50 g white wine vinegar

Celeriac Cream

Peel the celeriac and cut it into cubes. Sweat some shallots in a pot, then add the celeriac and cook together, moistening with vegetable broth and seasoning with salt and pepper to taste. Once soft, blend until smooth and transfer to a piping bag.

Parsley Oil

• 150 g grapeseed oil

• 75 g parsley leaves

Blend the grapeseed oil with the parsley leaves until you obtain a puree. Transfer to a saucepan and heat to 100°C. Strain the oil using a coffee filter and a chinois into a cold container or one chilled over ice. The resulting oil will have a bright green color.

Plating

Arrange the thin slices of tongue concentrically in the center of the plate. Garnish each slice with small diamond-shaped pieces of carrot, savoy cabbage, and thin slices of radish. Using the piping bag, add small dots of celeriac cream and finish with a drizzle of parsley oil.