In total, Kraszyk presented the beef tongue four different ways. She stewed some of the braised meat with arbol chiles, Tropea onion, and the braising liquid, and served it with toast brushed with fat she’d reserved from the braising process. She also pickled some small pieces of the braised tongue; fried tongue was the final touch (Kraszyk shaved thin slices off the braised tongue and dehydrated them before deep-frying). To balance out the meaty richness, she also added fresh components like shaved radish and foraged greens, dressed with pickling liquid, salt, lime juice, olive oil, and white soy—which Kraszyk says “adds a great umami quality and depth of flavor.”
Brine1 gallon water8 oz salt8 oz sugar3 grams pink salt
Combine all ingredients and let sit for several hours. Remove tongue from brine.
