Fresh, spicy cuvée to refine a beef tongue and sesame cream

For the beef tongue:

1. Rub the beef tongue with coarse salt, white vinegar and cold water, in order to clean it.
2. Place the beef tongue in a pot, cover with cold water and bring to a boil.
3. Blanche the tongue for 5 minutes, then drain it and return it to the pot with clean cold water.
4. Add the onion quarters spiked with cloves, celery and leek pieces, orange slices, bay leaves, cinnamon stick, salt and pepper.
5. Cook for 2 hours to 2 and a half hours. Check if the tongue is fully cooked by inserting a knife into it. The knife should go in like butter.
6. Peel (remove the top layer) the beef tongue while it is still hot. Let it cool down, cut into thin slices and put it in the refrigerator.

For the sesame cream sauce:

1. Place all the ingredients in a bowl and whisk until combined.

Dressing

1. Place the beef tongue slices on a plate with the topping above. Serve with Lebanese bread.

This article was translated from L'Orient-Le Jour.