Cook this: Grilled beef tongue from Viceland star Matty Matheson’s debut cookbook

Cook this: Grilled beef tongue from Viceland star Matty Matheson’s debut cookbook
1 bunch parsley

Kozlik’s mustard, for serving

We are going to make a brine for the tongues. This will give it a solid saltiness and keep the colour nice and pink on the inside. We are going to end grey boiled tongues forever, right now! In a large 6­-quart (5.7-L) pot, combine 5 cups (1.2 L) water, the salt, 4 bay leaves, the peppercorns and a few sprigs of thyme. Bring to a boil, then let cool to room temperature. Add the tongues to the pot and cover the top with plastic wrap or place the lid on top. Let the mixture brine for 24 hours in the refrigerator.

In another large pot over medium-­high heat, pour the oil and add the onions, celery, leek, carrots and garlic. Brown the veggies up, about 10 minutes, then turn down the heat to low. Add the tomato paste, stirring so you don’t burn anything. Cook 5 to 8 minutes to eliminate the paste’s tin taste. Now, add your wine.

Place the brined tongues in the pot and add 4 1/2 cups (1 L) water. Add 4 bay leaves, the remaining thyme and the parsley. Do not season with salt — the tongues should have enough salt. We can fine-­tune the seasoning later.

Bring to a boil and use a spoon to skim off any foamy scum that rises to the top. Turn down the heat to low and let the tongues bubble away in this bath for 3 hours, or until you can slide a knife easily through without any fight.

Once the tongues are ready to peel, place on a plate to cool for a few minutes so you can handle them. If you have plastic gloves, now would be a good time to use them. Using a small knife, peel the skin off the tongues. It should be very easy. We won’t be using the skin for anything, so that can go straight into the garbage.

Place a large terrine mould on top of a tray so when we push down on the tongues, the liquid won’t overflow onto your counters or floors. Place the tongues into the mould and shape into a “69.” Ladle some of the tongue broth through a fine strainer on top.

Cut a piece of cardboard into a lid­-size rectangle for the terrine mould. Wrap it in aluminum foil, then wrap in plastic wrap. Place it on top of the tongues, then place something heavy on top to weigh down the tongues; refrigerate. The tongues will join together like a soldier coming home to his family. These tongues will be forged together as the most beautiful tongue loaf!

The next day, remove the mould from the refrigerator. Drag a sharp knife along the sides of the mould. It will be filled with meat jelly. Keep all of that! We’re going to warm the moulds with our broiler to loosen the meat from them. Place a baking rack in a baking sheet and turn on the broiler in your oven. Place the mould upside down on the baking rack and let sit 3 to 5 minutes. It should come loose.

Pull the mould off the tongues, and you will have a beauty of a red meat loaf.

Slice thin and cold for sandwiches with lots of mustard, or slice thick and grill it or pan-­fry it. It’s a very versatile piece of meat. Grill over medium heat to add colour and grill marks. Serve with Kozlik’s if you can get it, or a nice Dijon.

Serves: 8 to 10

Excerpted from Matty Matheson: A Cookbook by Matty Matheson, published by Abrams Books.

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