Bring a large pot of water to a boil. Add the tongue, reduce heat to low, and simmer for three hours, until very soft (you should be able to pierce it easily with a fork). Remove from the water (don’t discard the water!) and peel right away.

Refrigerate overnight in the

cooking water. Cut into two-and-a-half- to three-inch cubes. Set aside.

Preheat oven to 325 degrees Fahrenheit. Place the flanken in a 9×13-inch pan.

In a saucepan, cook the onions and sugar over medium-low heat until caramelized, about 35–40 minutes, stirring often. Add the wine, orange juice, garlic, paprika, salt, and pepper and bring to a boil. Remove from the heat and pour over flanken so the cubes are mostly covered.

Cover very tightly with two layers of aluminum foil. Bake for two hours and baste immediately afterward. Set aside.

Set up three shallow dishes: potato starch in the first, eggs in the second, and crushed chips in the third. Dip each sweetbread cube in potato starch (shaking off the excess starch), then in the eggs, and finally in the chips.

In a frying pan, heat about two inches of oil. Deep-fry the sweetbread cubes for three minutes per side. Set aside.

Preheat oven to 325 degrees Fahrenheit. In a small bowl, mix together the paprika, salt, pepper, granulated garlic, granulated onion, and cayenne. Rub into all sides of the brisket. In a large frying pan, heat the oil over high heat and sear the brisket for three minutes per side.

Add the onions and garlic to a roasting pan, covering the bottom. Add the brisket. In a small bowl, whisk together the chicken soup, wine, and tomato paste, and pour over the brisket. Cover the pan very tightly and bake for 40 minutes per pound of brisket (for

example: 40 minutes x 5-pound brisket = 200 minutes, or three hours and 20 minutes). Refrigerate at least six hours and up to overnight. Cut into two-and-a-half to three-inch cubes.

Add the egg, horseradish, lemon juice, salt, pepper, and garlic powder (if using) to a container with high sides. Use an immersion blender to blend until smooth. With the immersion blender running, slowly drizzle in the oil and continue blending until smooth and creamy. Refrigerate until ready to use.

Thread one cube of each type of meat onto a skewer. Serve over a bed of greens or your

choice of mash (potatoes, sweet potatoes, parsnip, etc.) with horseradish mayo on the side.