Smoked beef tongue with horseradish cream and farmer’s bread
Ingredients
• 1 beef tongue (approx. 1000–1200 g)
• BBQ rub of your choice
• 1 fresh farmhouse bread,
cut into thick slices
• 200 g sour cream
• 3 tbsp whole milk
• 3 tbsp horseradish, freshly grated
• fresh dill, chopped
• Juice of ½ lemon
• 1 pinch of mild chili powder
• Pepper
• Salt
• Sugar
• 1 handful of smoking chips
preparation
Prepare the grill with a lid or smoker for indirect grilling for around 8 hours (for kettle grills, use a mignon ring, for example) and set the temperature to 130°C. Score the skin of the tongue with a sharp knife, but do not cut into the meat. Rub the BBQ rub all over, then place on the grill.
In the first hour, add the smoking chips and cook the beef tongue at 130 °C until it has reached a core temperature of 92 °C. Then remove the skin from the tongue with a knife.
In a bowl, mix together sour cream, milk, some fresh dill and horseradish. Season with lemon juice, chili powder, pepper, salt and sugar.
Toast the bread slices on both sides and cut the beef tongue into thin slices. First spread the bread thickly with the horseradish cream and then place the tongue slices on top.
FIRE&FOOD Issue 1-2020
