From Mia & Grace in Muskegon
4 quarts water
1 ¼ cups kosher salt
1 cup sugar
¾ tablespoon juniper berries
½ teaspoon black peppercorns
3 bay leaves
1 whole clove
1 each beef tongue
2 cups sherry vinegar
¼ large carrot
1 celery stalk
¼ large yellow onion
Chicken stock or cold water
1. Combine all ingredients in a large pot; bring to a boil stirring occasionally to dissolve salt. Cool then chill overnight in the refrigerator.
2. Add one beef tongue to the chilled brine. Cover and refrigerate for 4 days.
3. After 4 days, rinse the tongue well in cold water. Place in a pot with carrot, celery, onion, and vinegar. Add enough stock or cold water to cover the tongue.
4. Bring to a boil and simmer until the tongue is fork tender, about 2 hours. Remove the tongue from the pot and allow to cool.
5. When the tongue is cool enough to handle, peel away the outer skin. Slice the tongue thinly and proceed to the sandwich assembly.
8-10 thinly sliced pieces of beef tongue
Seasoned flour, as needed
Egg wash, as needed
Schnitzel breading, as needed (recipe follows)
French roll, toasted
Chili lime aioli, as needed (recipe follows)
Organic spring mix
Shaved red onion
Olive oil for frying
1. Season tongue with your favorite meat seasoning.
2. Dredge tongue in flour, shake off excess. Dip into egg wash and then into schnitzel breading. Press into breading to coat well.
3. In a sauté pan over medium high heat, add ¼ inch of olive oil. Lightly pan fry breaded tongue in small batches, drain on paper towel and sprinkle with salt.
4. Place aioli on french roll and add lettuce mix, then top with fried tongue. Top with additional aioli, pickles, and onions.
Panko breadcrumbs and shredded parmesan cheese pulsed in the food processor until very fine. Then season with your favorite meat seasoning.
Chili Lime Aioli
2 cups mayonnaise, 1 teaspoon ground ginger, ¼ cup sriracha hot chili sauce, juice of 1 lime, kosher salt and black pepper, as desired - whisk until combined, adjust to desired taste