Can Chefs Recreate THIS Dish From ONE Photo?

Ingredients

• 500 g Beef Brisket (trimmed, cut into 3‑inch pieces)
• 200 g Ox Tongue (cleaned and sliced thin)
• 200 ml Coca-Cola (regular, not diet)
• 250 ml Veal Stock (homemade or high‑quality store‑bought)
• 1 tbsp Pork Hock Gelatin (powdered gelatin derived from pork hock)
• 2 tbsp Dijon Mustard (smooth)
• 1 tsp Horseradish Paste (optional, for extra bite)
• 100 g Watercress (washed, stems removed)
• 100 g Spinach (baby spinach, washed)
• 30 g Fresh Parsley (flat‑leaf, washed and chopped)
• 2 tbsp Olive Oil (extra virgin, for blanching and dressing)
• 1 tsp Lemon Juice (freshly squeezed)
• 400 g Yukon Gold Potatoes (peeled and cubed)
• 50 g Unsalted Butter (softened)
• 50 g Cheddar Cheese (sharp, grated)
• 30 g Blue Cheese (crumbled)
• 1 tsp Red Chilli (finely chopped, seeds removed for less heat)
• 1 pcs Egg Yolk (room temperature, for mash shine)
• 200 g Fresh Plums (pitted and quartered)
• 150 g Beetroot (cooked, peeled and diced)
• 30 g Granulated Sugar (for chutney)
• 0.5 tsp Black Pepper (freshly ground)
• 50 ml White Wine (dry, for reduction)
• 1 tbsp Apple Cider Vinegar (for acidity in chutney)
• 100 g Walnuts, halves (raw, unsalted)
• 50 g Granulated Sugar (for caramel) (for candied walnuts)
• 20 g Butter (for caramel) (unsalted)
• 4 pcs Gem Lettuce Leaves (whole leaves, washed and dried)
• 30 g Gherkin (thinly sliced)
• 1 pcs Egg Yolk (for mayo) (room temperature)
• 150 ml Neutral Oil (sunflower or canola, for mayo emulsification)
• 2 tbsp Whole Grain Mustard (coarse seeds)
• 50 ml Chicken Stock (reduced for mayo)
• 50 ml Veal Stock (for mayo) (reduced for mayo)
• to taste Salt
• to taste Black Pepper

Instructions

1. Blanch Greens for Puree

   Bring a pot of salted water to a boil. Add watercress, spinach and parsley leaves; blanch for 30 seconds until bright green, then immediately transfer to an ice‑water bath to stop cooking. Drain well and pat dry.

   Time: PT5M

   Temperature: boiling

2. Blend Green Puree

   Place the blanched greens in the blender with 1 tbsp olive oil, lemon juice, salt and pepper. Blend until completely smooth. Pass through a fine mesh sieve for extra silkiness if desired.

   Time: PT5M

3. Quick Chill Puree

   Spread the puree thinly on a large plate or shallow tray. Place in the freezer for 10 minutes, then stir to break any ice crystals. Return to refrigerator until ready to plate.

   Time: PT10M

   Temperature: 0°C

4. Prepare Beef and Ox Tongue Stock

   In the large stockpot combine beef pieces, ox tongue slices, 200 ml Coca‑Cola, 250 ml veal stock, 1 tbsp pork‑hock gelatin, 2 tbsp Dijon mustard, and a pinch of salt. Bring to a gentle simmer, then cover and cook for 2 hours, skimming occasionally.

   Time: PT2H

   Temperature: low simmer

5. Cool and Press Beef‑Tongue Batten

   Remove the pot from heat. Transfer the meat and cooking liquid to a shallow dish, spread evenly, and press with a clean weight (e.g., another pan). Chill in the freezer for 20 minutes until firm enough to slice.

   Time: PT20M

   Temperature: 0°C

6. Slice Pressed Batten

   Using a sharp knife, cut the chilled batten into 1 cm thick rectangles. Set aside on a plate; keep refrigerated until plating.

   Time: PT5M

7. Cook Potatoes for Mash

   Place cubed potatoes in a saucepan, cover with cold water, add a pinch of salt and bring to a boil. Cook until fork‑tender, about 20 minutes. Drain and return to pot.

   Time: PT20M

   Temperature: 100°C

8. Mash and Enrich

   Mash the potatoes with 50 g butter, 50 g grated cheddar, 30 g crumbled blue cheese, 1 tsp red chilli, and 1 egg yolk. Mix until smooth and glossy. Season with salt and pepper.

   Time: PT5M

9. Prepare Beet‑Plum Chutney

   In a saucepan combine quartered plums, diced beetroot, 30 g sugar, 0.5 tsp black pepper, 0.5 tsp salt, 50 ml white wine, and 1 tbsp apple cider vinegar. Simmer over medium heat, stirring occasionally, until the mixture reduces to a thick, jam‑like consistency, about 30 minutes.

   Time: PT30M

   Temperature: medium

10. Candied Walnuts

    In a clean frying pan melt 20 g butter, add 50 g sugar and stir until it turns a deep amber caramel. Quickly toss in the walnut halves, coating them evenly. Transfer to parchment paper and let cool; the caramel will harden.

    Time: PT10M

    Temperature: medium‑high

11. Char Gem Lettuce

    Heat 1 tbsp olive oil in a skillet over high heat. Place each gem lettuce leaf skin‑side down and sear for 30‑45 seconds until lightly charred but still crisp. Remove and set on a paper towel.

    Time: PT2M

    Temperature: high

12. Whole‑Grain Mustard Mayo

    In a mixing bowl whisk together 1 egg yolk and 2 tbsp whole grain mustard. Slowly drizzle in 150 ml neutral oil while whisking constantly until a thick mayo forms. In a small saucepan reduce 50 ml chicken stock and 50 ml veal stock by half, then whisk the reduction into the mayo. Season with salt and pepper.

    Time: PT15M

13. Plate the Dish

    On each plate, spread a spoonful of chilled green puree as a base. Arrange 2‑3 rectangles of pressed beef‑tongue batten on top. Add a quenelle of cheddar‑blue cheese chilli mash beside it. Spoon a dollop of beet‑plum chutney. Place a charred gem leaf, top with candied walnuts and a few gherkin slices. Finish with a drizzle of whole‑grain mustard mayo around the plate.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

45 g

Fat

35 g

Fiber

5 g