Alanna Sapwell's Crumbed Beef Tongue Sanga

Brining

1. Toast the spices. In a large pot, combine all brine ingredients with half the water and bring to a boil.

2. Remove from heat, add remaining water, and cool completely.

3. Submerge the beef tongue in the brine and refrigerate overnight.

Braising

1. Roughly chop onion, leek, and celery. Sauté in a little oil until fragrant
   
   
2. Add wine and bring to a boil. Add water or stock, then return to a boil.
   
   
3. Add herbs, spices, and the brined tongue. Simmer gently for about 45 minutes or until the tongue peels easily.
   
   
4. Peel the tongue, return it to the liquid, and cool completely.
   
   
5. Once cool, slice lengthways into 2cm thick pieces.

Crumbing & Frying

1. Dredge tongue slices in flour, dip in egg wash, and coat in panko.
   
   
2. Shallow fry in neutral oil until golden and crisp. Drain on paper towel.
   
   
3. Finish with lemon zest.

To Assemble

1. Trim crusts from the bread.

2. Spread mustard on one slice, kewpie on the other.

3. Add fried tongue, then top with chiffonade cabbage mixed with herbs and lemon juice.

4. Close the sandwich and serve immediately.