Beef Tongue Rillette, Fresh Egg Yolk, Cornichons, Ketchup, Mustard, and White Anchovy

Adapted by
Febuary 2012
Yield: 10 servings


Braised Beef Tongue
olive oil
1 onion, chopped
2 carrots, chopped
2 stalks celery, chopped
1 beef tongue
4 quarts veal stock
1 head garlic
1 cup white wine
4 chilies de arbol
2 tablespoons shallot, brunoise
2 tablespoons chopped flat-leaf parsley
1 tablespoon lemon zest
coarse salt
To Assemble and Serve
sea salt
Dijon mustard
10 white anchovies, brunoise
cornichons, brunoise
10 egg yolks, thinly sliced


For the Braised Beef Tongue:
Preheat the oven to 325ºF. Heat the olive oil on high in a sauté pan. Add the onion, carrots, and celery and cook until caramelized. Place the raw tongue into the roasting pan, then add the veal stock, roasted vegetables, garlic, wine, and chilies. Cover tightly with foil and cook 4 hours. Remove the tongue from liquid and cool.

For the Rillette:
Peel the skin away from the tongue and shred meat with your hands. Add the shallots, parsley, and lemon zest. Stir with a wooden spoon until mixed. Turn out onto plastic wrap and roll to desired size.

To Assemble and Serve:
Slice the Rillette, plate, and top with sea salt. Spoon 1 teaspoon ketchup and 1 teaspoon mustard onto the plate. Pile 1 teaspoon anchovies onto the plate, arrange cornichons in a thin line, and gently lower egg yolk onto the plate. Serve with toast.

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