Beef tongue carpaccio, apples, savoy cabbage and green sauce

The ox tongue is a cut of beef that often gets looked over, being considered a lower quality type of meat. But with its high fat content, it has garnered popularity all over the world in many different types of cuisines. From Mexico to Japan people have found different ways to prepare it. What we’re proposing today is a variation on the carpaccio, a way of serving raw
meat that is cut in thin slices and seasoned with either lemon or vinegar, with the only difference being that the cut is cooked and drizzled with the Tuscan salsa verde (green sauce), since boiled ox tongue is traditionally served in Florence with this sauce.


For the tongue carpaccio

250g beef tongue
2 bay leaves
2 L veg stock
2 red apples
1 savoy cabbage
25g apple cider vinegar
1 teaspoon dijon mustard

For salsa verde (green sauce)

1 bunch of parsley
4 cloves of garlic
4 preserved anchovy filets
30g capers
60g pasteurized egg yolk
Olive oil
3 tablespoons apple cider vinegar


For the salsa verde (green sauce)
Bring a pot of water to a boil, add salt and put the cleaned parsley and garlic cloves to boil for 5 minutes, chill immediately; place everything in a blender, add the anchovies, capers, egg yolk and the vinegar, add olive oil until the solution becomes creamy. Adjust salt and pepper and set aside.

For the tongue carpaccio
Bring the veg stock to a boil, add the bay leaves and the tongue, and let cook for at least 2 to 3 hours (until the meat becomes tender). When done, let it cool down, and clean it from its silver skin. Roast it in a pan with olive oil till the external part is caramelized, (you’ll be able to tell because it becomes golden brown) and set aside to cool while you prepare the garnishes to go with the dish. Cut the apples in wedges (each apple in 8 pieces) and pan fry in a pan with butter till golden brown on both sides, set aside. Blanch the savoy cabbage in boiling salted water for 20 seconds and chill it immediately, afterwards sauté it in a pan with olive oil. When cooked, remove from the heat and dress it with the mustard and the vinegar, adjust the seasoning if needed. Take the tongue and slice it into pieces no thicker than 1 cm.

Serve the cabbage on the bottom of the plate, place the tongue slices on the top, dress it with green sauce and finish with the apple wedges.