The process of preparing the tongue began by poaching it in a broth of beef stock and red wine which included onions, carrots, celery and garlic. I poached it for about 3 hours, low and slow. After removing it from the pot and allowing it to cool I removed the outer membrane of the tongue. This is a thin but tough layer that covers the actual meat of the tongue. The next step was to smoke it over hickory wood. I smoked it for about an hour at a medium smoke. Not too hot but also not a cold smoke. I allowed it to come to around room temp, wrapped it up and chilled it overnight. The next day I cut the tongue into three blocks and sliced them very thin with my meat slicer. Yes, I have a meat slicer.
I prepared the brown mustard seeds by combining them in a small sauce pot with sugar, salt, water and vinegar. I cooked them at a steady simmer for roughly two hours until they puffed up a little and the liquid evaporated leaving a thick syrup.
I will explain in great detail next week exactly what a pawpaw is but for now just think of it as a deciduous mango. I simply pureed the pawpaw with a little salt. It added a sweet counterpoint to all the smoky saltiness. I garnished with the lettuce and shaved shallot for a lite
Grass-fed Beef Tongue - Hillacres Pride
Wild Foraged Pawpaw - Culton Organics
Petite Green Leaf Lettuce - Blooming Glen Farms