Cold Pickled Beef Tongue with Raw Beetroot and Horseradish Cream from Meat Manifesto by Andy Fenner

Ingredients

• 100 g crème fraîche
• 25 g Dijon mustard
• 25 g Horseradish sauce
• 1 garlic bulb, halved
• 1 celery stalk, chopped
• 1 onion, chopped
• 1 carrot, chopped
• 1 bunch parsley
• 2 sprigs rosemary
• 1 bay leaf
• 3–4 bay leaves
• 2–3 bay leaves
• 1 sprig thyme
• 1 sprig rosemary
• 1 tsp juniper berries
• 5 cloves, whole
• 450 g sea salt
• 1 tsp black peppercorns
• 3 litres water
• 100 g brown sugar
• 1 whole 2,5 kg beef tongue