Tongue & Cheek

With sunchoke mash, vegetables, and bull's blood microgreens

(courtesy of Larry Dunning, Bowl and Rawr restaurants, in Reno. Serves 4)

1 beef tongue, soaked and drained

8 beef cheeks

Cooking oil

1 onion, diced

1 carrot, diced

1 celery rib, diced

2 cups red wine

Preheat oven to 250 degrees F. Pat the tongue dry with paper towels. Grill cheeks and tongue, browning on all sides. Heat oil in a heavy-bottomed, ovenproof braising pan or Dutch oven over high heat. Sauté mirepoix (onion, carrot, celery) until soft or golden brown. Add red wine, then the meat. Cover with water or stock and bring to a simmer. Transfer to oven, covered, and braise for 3 hours. Reserve in liquid (except for 2 cups). Pull 2 cups of braising liquid and reduce to ½ cup over medium heat for sauce.

Sunchoke Mash

6 sunchokes

3 red potatoes

1 garlic clove, roasted

1 tablespoon kosher salt

2 tablespoons unsalted butter

⅓ cup milk or heavy cream

Salt and pepper, to taste

Peel sunchokes and potatoes. Cut vegetables into large chunks and place in a pot filled with cold water. Add salt. Cover pot and place on high heat. Bring to boil and simmer for 10 minutes or until tender. Drain. Add butter, cream, and roasted garlic. Mash in high-speed blender or food processor to desired consistency. Season with salt and pepper.

Vegetable-Tongue Sauté

6 sunchokes, diced

½ tongue, diced

1½ cups peas

½ cup leeks, diced

1 truffle

Roast sunchokes in oven until tender at 350 degrees F for 15 – 20 minutes, then set aside. Peel outside layer off of braised beef tongue and dice. Sauté tongue, leeks, sunchokes, and peas.

To assemble dish

Spoon vegetable-tongue sauté onto plate. Spoon sunchoke mash on top of vegetable-tongue sauté in center. Top with two reserved beef cheeks. Spoon sauce over cheeks and lightly microplane truffle over dish. Top with bull's blood microgreens.