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Beef Tongue Sliders with Fried Green
Tomato Pickles, Red Onion, Wild Arugula
& Horseradish Aioli
Chef Ted Fleury



1 Creekstone Black Angus beef tongue
(4 lbs.)

3 oz kosher salt

1 oz salt

4 garlic cloves - lightly crushed

1 tsp black peppercorns

1 tsp coriander seeds

2 sprigs thyme


Bring all ingredients except for the tongue to a boil, remove from heat. Cool to room temperature. Pour the brine over the tongue. Refrigerate for 48 hours.

Remove tongue from the brine. Vacuum seal in a food grade plastic bag suitable for cooking. Place the tongue in a water bath set to 167°F for 24 hours.

Remove tongue from the water bath and submerge in an ice bath until thoroughly chilled.

Remove the tongue from the bag and peel the outer layer of skin. Discard the outer skin.

Slice the tongue into 1/2-inch slices, roughly 2 ounces. Reserve.


1 large red onion, sliced into 1/8’’ rings

1 cup red wine vinegar

1 cup water

1/2 cup sugar

1 Tbsp kosher salt

1 sprig thyme


Place onion in a non-reactive container. Bring to a boil the rest of ingredients.

Pour over the onions while hot. Cool to room temperature. Refrigerate until needed.

[Fried Green Tomato Pickles]

1 lb Wilgenburg green tomatoes, sliced 1/4 inch

2 cups champagne vinegar

1/2 cup sugar

2 cups water

2 Tbsp kosher salt

[Sachet for Tomatoes]

1 sprig fresh dill pollen

8 cloves garlic - lightly crushed

2 tsp chili flakes

2 tsp coriander seeds

2 tsp mustard seeds

1 tsp fennel seeds

6 cloves

1 fresh bay leaf

4 eggs, beaten

1 cup cornmeal

1 cup all purpose flour


Place the tomatoes in a non-reactive container. Bring water, vinegar, salt, sugar, and sachet to the boil for 5 minutes and cool slightly; pour over the tomatoes. Refrigerate for 1 week.

Remove the pickled tomatoes from the liquid. Drain well. Place flour, eggs, and cornmeal in separate containers. Dredge the tomatoes in the flour, then into the egg, and finishing with the cornmeal. Refrigerate until needed.

[Horseradish Aioli]

1 large egg yolk

2 Tbsp horseradish, grated

1 Tbsp champagne vinegar

1 Tbsp Dijon mustard

1 clove garlic minced

Kosher salt

Black pepper

7 oz canola oil

1 oz extra virgin olive oil


Whisk the garlic, horseradish, mustard, vinegar and egg yolk together. Slowly add the oils in a steady stream to emulsify. Refrigerate until needed.


16 Acme pan de mie baby buns, toasted

 4 oz wild arugula, washed

Extra virgin olive oil

1 quart canola oil for frying

Heat canola oil to 350°F. Fry green tomatoes until crispy, drain on paper towels. Season with salt.

Season the tongue slices lightly with salt and pepper. Sear in a cast iron pan or plancha until caramelized. Spread the aioli on both sides of the bun. Toss the pickled red onions with the arugula and season with the extra virgin olive oil. Place a slice of tongue on each bun followed by the fried green tomato. Finish with the red onion-arugula mixture. Secure the top bun with a bamboo toothpick.

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