OX TONGUE WITH SMOKED BONE MARROWEMULSION AND WILD GARLIC CAPERS - Sara's Market Bakery

Ingredients

• 200G OF WILD GARLIC BUDS
• 30G OF FINE SALT
• 150ML OF WHITE WINE VINEGAR
• 100G OF SOY SAUCE
• 25G OF CANE SUGAR
• 75ML OF WATER
• 2 OX TONGUES, WASHED
• 1.5L WATER
• 5G OF SALT
• 10G OF ZAATAR OR THYME
• 1 GARLIC CLOVE, CRUSHED
• 2 BAY LEAVES
• 1 ONION, ROUGHLY DICED
• 1 CARROT, ROUGHLY DICED
• 200G OF GROUND PEANUT
• 50G OF CHICKEN STOCK POWDER
• 5G OF GROUND GINGER
• 5G OF GARLIC POWDER
• 2G OF GROUND NUTMEG
• 5G OF VANILLA PODS OR VANILLA EXTRACT
• 5G OF FINE SALT
• 2G OF DRIED PIRI PIRI CHILLI
• 1G OF GROUND CLOVES
• 250ML OF CHICKEN STOCK LIQUID
• 25G OF HONEY
• 25G OF GRAPESEED OIL
• 10G SPICY RED PEPPER PASTE
• 60ML OF WATER
• 80ML OF WHITE WINE VINEGAR, REDUCED DOWN TO 20ML
• 10G OF FRESH TARRAGON
• 60G OF UNSALTED BUTTER
• 80G OF SMOKED BONE MARROW
• 3G OF SEA SALT
• 20ML OF LEMON JUICE
• 4 EGG YOLKS