Pastrami Beef Tongue with Little Gems, Pickled Onions, and Rye | James Beard Foundation

Ingredients

• 2 2/3 cups sea salt
• 2 cups sugar
• 3 bay leaves
• 1 head garlic, split to expose the cloves
• 1 large yellow onion, julienned
• 1 bunch thyme
• 1 jalapeño, split
• 12 juniper berries, toasted
• 12 cloves, toasted
• 12 peppercorns, toasted
• 2/3 ounce pink curing salt, such as Instacure #1
• 1 beef tongue, 4 to 5 pounds
• 1 cup red wine vinegar
• 1 cup sugar
• 1/4 bunch thyme
• 2 tablespoons black peppercorns, toasted
• 2 allspice berries, toasted
• 1 clove
• 1 fresh bay leaf
• 1 large red onion, sliced into 1/4-inch rings
• 2 cinnamon sticks
• 24 bay leaves
• 2 tablespoons allspice berries
• 2 tablespoons coriander seeds
• 2 tablespoons fennel seeds
• 2 tablespoons brown mustard seeds
• 2 tablespoons yellow mustard seeds
• 2 tablespoons red chile flakes
• 2 tablespoons red peppercorns
• 2 tablespoons black peppercorns
• 1 whole nutmeg, crushed
• 2 tablespoons whole cloves
• 2 stalks celery
• 1 medium carrot
• 1 medium yellow onion
• 1 small leek, white and light green parts only
• 1 bulb fennel, tops removed
• 2 bay leaves
• 1/4 cup Champagne vinegar
• 1 tablespoon whole-grain mustard
• 1 teaspoon Dijon mustard
• 1/2 cup extra virgin olive oil
• Sea salt, to taste
• 1 teaspoon freshly ground black pepper, or to taste
• 4 heads Little Gem lettuce, leaves separated and washed
• 1/4 cup chive batons
• 1/4 cup sprouted rye berries