Beef Tongue with Spiced Sauce

Halve and peel 4 small onions

Roughly chop 5 celery stalks and add to a large pot along with the onions

Add 2½ tbsp of coriander seeds and 2½ tbsp of black peppercorns to the pot

Add 4 dried bay leaves and 2 pieces star anise

Add 1 beef tongue and just barely cover with water

Place on the stove over medium-low heat, put the lid on, and simmer for 6h until tender

Allow to cool slightly, transfer the tongue to a baking dish, and peel off the skin with your hands. The beef tongue is cooked

Strain the cooking liquid into another pot, discarding discard the vegetables and spices

Simmer over medium-low heat until reduced to 1 l

Remove from heat. The beef tongue broth reduction is ready

Add ¼ cup of muscovado sugar and 2½ tbsp of port wine to a saucepan over medium heat

Add 1 cup of the Beef Tongue Broth Reduction

Add 2 dried bay leaves, 1 piece of star anise, 1 tsp of coriander seeds, and 1 tsp of black peppercorns

Add 3 tbsp of soy sauce

Turn the heat up to medium-high and bring to a boil. Cook for 10-15m until it thickens and is reduced to ¼

Cut the tongue in half and trim off any excess fat and skin from the thicker half. Reserve the thinner half for other preparations

Cut the tongue into 3 thick slices lengthwise. Cut the slices in half lengthwise again to create 6 portions

Add 1 tbsp of butter to a skillet over medium heat. Sear the beef tongue until deep brown on all sides. The pan-seared beef tongue is ready

Strain the sauce and discard the spices

Remove the leaves from ½ small bunch of coriander and thinly slice the stems. Reserve the leaves for other preparations

Plate 2 tongue slices per dish, and brush an even layer of the reduced sauce on top of each slice

Season with black pepper and flaky salt to taste

Garnish with the coriander stems and cress sprouts

Spoon 1 tbsp of the reduced sauce in between the slices

The beef tongue with spiced sauce is ready! Enjoy!