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An elegant, festive, and deliciously different way to serve tongue! I prefer cubing it for this presentation, but sliced works beautifully too. This plating idea could translate to any other main dish.
1 large onion, sliced
2 tablespoons oil, such as Gefen Cottonseed Oil
1 tongue (unpickled)
1 carrot
1 parsnip
1 knob celery
3 tablespoons sugar
2 tablespoons salt
1 teaspoon black pepper
1 large onion, diced
1 tablespoon oil, such as Gefen Cottonseed Oil
4 parsnips
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon Gefen Cinnamon
1 onion, sliced thinly
salt
oil, such as Gefen Cottonseed Oil, for frying
Heat onion with oil in a large pot. Place tongue on top. Combine sugar, salt, and pepper, sprinkle half of the mixture over the top of the tongue. Cook over low heat for 45 minutes.
Flip the tongue over. Add the vegetables to the pot and sprinkle the remaining spice mixture over the tongue. Add one cup water, cover, and cook for two and a half hours until very tender.
Remove the tongue from the pot. While still warm, peel off the skin. Reserve the cooking liquid and discard the vegetables. Let the tongue cool, then slice or dice. Freeze the tongue and reserved sauce separately. Note: When reheating the frozen sauce, whisk in a bit of potato starch to thicken it to desired consistency.
Sauté onion in oil until soft.
Meanwhile, bring a pot of water to a boil. Peel and chunk parsnips, then cook in the boiling water for thirty minutes until very tender.
Drain the parsnips, reserving some cooking liquid. While still hot, blend the parsnips with the sautéed onions and spices, adding reserved liquid as needed to reach desired consistency.
Coat onions in potato starch and sprinkle with salt. Fry in hot oil until golden and crispy.
Drain on paper towels, allow to cool completely, and store in an airtight container.
Create a bed of parsnip purée on each plate. Arrange cubed tongue on top.
Drizzle with the reserved gravy, and garnish with crispy fried onions.
Photography and Styling by Estee Schwimmer
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