Remove the skin from <quantity>1</quantity> beef tongue

Peel <quantity>5</quantity> medium carrots

Remove the stems and large dice the carrots

Cut <quantity>2</quantity> medium onions in quarters and peel

Dice the onions into large pieces

Remove the leaves from <quantity>1</quantity> stalk of celery

Cut the celery into quarters and chop

Combine the vegetables to form the mirepoix

Drizzle <quantity>2<unit>tbsp</unit></quantity> of vegetable oil in a heavy bottom pot over medium heat

Add the mirepoix to the pot

Add <quantity>1</quantity> bunch of thyme and stir

Add <quantity>1<unit>cup</unit></quantity> of tomato purée. Stir so the pureé does not stick to the pot

Add <quantity>1½<unit>cups</unit></quantity> of red wine and stir

Add the beef tongue on top of the mirepoix

Add enough water to almost cover the tongue

Cover the pot and cook on low heat for 3h, until tender

Preheat the oven to <temperature>375<unit>ºF</unit></temperature>

Remove the stems from <quantity>1<unit>bunch</unit></quantity> of parsley and reserve the leaves

Wrap <quantity>1</quantity> garlic head in aluminum foil and roast it for 30m until tender

Pick <quantity>1<unit>bunch</unit></quantity> of mint leaves and add them to a container

Add <quantity>½<unit>bunch</unit></quantity> of coriander

Add <quantity>¼<unit>cup</unit></quantity> of parsley leaves

Remove the garlic from the oven and unwrap it

Trim the bottom of the roasted garlic head and squeeze out cloves

Add the garlic cloves to the container

Cut <quantity>1</quantity> rangpur lime in half. Squeeze the juice through a sieve

Add salt to taste

Blend the mixture. Slowly add <quantity>¾<unit>cup</unit></quantity> of extra virgin oil while blending

Add <quantity>1<unit>tbsp</unit></quantity> of dijon mustard

Blend until the mixture is emulsified and smooth. The green sauce is ready

Thinly slice <quantity>4</quantity> green tomatoes on a mandoline

Shingle the slices from each green tomato

Spread <quantity>2<unit>tbsp</unit></quantity> of green sauce on each tomato

Transfer the shingled tomatoes to serving dish

Chop <quantity>4<unit>tbsp</unit></quantity> fresh coriander seeds. Remove larger stems

Chop <quantity>1</quantity> green chili.

Transfer chili and fresh coriander to a bowl

Add <quantity>2<unit>tbsp</unit></quantity> of olive oil

Add salt to taste

Mix to combine

Garnish each green tomato with 1 tbsp of the chopped green chili and coriander seed mix. The marinated green tomatoes are ready

Turn off the heat of the pot and allow the tongue to rest for 2h, while covered, until cool. Remove the tongue

Pour the sauce through a sieve into a pot

Heat the sauce. Reduce by about <quantity>⅔</quantity> until it has a velvety and gelatinous mouthfeel

Cut the cooked beef tongue in half, lengthwise

Brush the cut side of the beef tongue with the reduced sauce

Season with salt to taste

Transfer the beef tongue to a hot grill

Flip the beef tongue multiple times, brushing with sauce after each flip. Continue until there are grill marks

Lightly fan the tongue over the fire. Remove it from the grill

Pour additional sauce over the beef tongue

Move to a serving dish

Add more of the reduced sauce

Top beef tongue with shingled marinated green tomatoes and enjoy!!