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I’ve served tongue many times over the years, but after seeing a photo of an elegantly prepared version at a friend’s sheva brachos, I realized it could be something more. This recipe is my take on that inspiration, finished with a mango-ginger chutney that brightens and elevates the dish while honoring tradition.
1 3-and-1/2- to 4-pound (1.6- to 1.8-kilogram) pickled beef tongue
water, to cover
Gefen Apple Juice, for rewarming
1 Granny Smith apple, cut into matchsticks and tossed with lemon juice, for garnish (optional)
1 and 1/2 cups finely diced mango
1/2 cup diced Granny Smith apple
1/4 cup very finely diced red bell pepper
1/4 cup freshly squeezed or Tuscanini Lemon Juice
1/4 cup sugar
3 tablespoons sweet white wine, such as Bartenura Moscato
3 tablespoons water
zest of 1 lemon
1/2 tablespoon fresh ginger, finely minced
3/4 teaspoon salt, or to taste
Remove the tongue from the vacuum-sealed bag and rinse it gently under cold running water.
Place it in a large pot and cover completely with water. Bring to a boil, then lower the heat and simmer gently for two and 1/2 to three hours, until very tender.
Remove tongue from the pot. Allow it to cool just enough to handle comfortably. Peel and discard the thick outer skin and trim any excess or heavy fat.
Lay a 36×36-inch (90×90-centimeter) 100% cotton cheesecloth flat on your work surface. Place the tongue five inches (13 centimeters) in from the edge closest to you, leaving generous excess cheesecloth extending past both ends. If one end of the tongue is thinner, fold the thin part underneath itself so it sits on the bottom; this creates an even thickness and keeps the seam tucked underneath.
Starting at the edge closest to you, roll the tongue tightly into the cheesecloth, rolling away from yourself. As you roll, pull the cheesecloth snugly around the tongue, using your hands to shape it into a firm, even log. Maintain steady tension the entire time. The tongue should be fully enclosed and compact, with the seam under it.
Once fully rolled, gather the loose cheesecloth at each end and twist it firmly, like a candy wrapper, compressing the meat and eliminating air pockets. Secure each twisted end tightly with kitchen twine so the roll holds its shape. Chill in the refrigerator overnight or freeze for two to three hours, until very firm.
Place all ingredients in a small saucepan. Bring the mixture to a gentle simmer and cook slowly, stirring occasionally, until the fruit is very soft and the chutney is thick, glossy, and spoonable. Remove from heat and allow to cool completely.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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