Here is something I was working on a couple of weeks ago. Tasted amazing!
Raw Beef Tongue
Scrub the beef tongue very well!You really need to spend a good 5-10 minutes scrubbing this tongue. There are pieces that will scrub off, and you do not want them in your pot.
Bring beef stock to a simmer.Once the stock is at a simmer add the beef tongue with fresh garlic and onion. Also, add aromatics about 45 minutes from completion. Thyme, Rosemary. Simmer the beef tongue for about 2 hours, until fork tender. Reserve the cooking liquid, strain it, and use for the sweetbread blanching.
Sweetbreads and milk.Put the sweetbreads in milk and soak them for 24 hours.
Remove sweetbreads from the milk.
Reserved stock from the tongue. Use this for the blanching! It is full of flavor, and will build the flavors with sweetbreads.
Once the sweetbreads have been blanched for 6 minutes, rapidly chill them in an ice bath.
Pick apart the membranes, and peel away the slime. Lightly sear each piece in a saute pan with butter, garlic, thyme.
Use this mold from The Chicago Mold School.
Use a small ring cutter to cut 1cm high rounds that will fit snug in the mold.
Packed in 3 layers. Sweetbread-Tongue-Sweetbread. Glue them together using Activa RM, and let it set in the refrigerator for a minimum of 4 hours.No matter what I do facebook keeps uploading this file upside down!
The final product!
I then use crispcoat uc-egg wash-crisp coat uc-egg wash-refined panko. In that order, then deep fry till golden brown at 325˚.