“Beef tongues aren’t the sexiest ingredient,” admits chef Micah Frank. But at Black Market in Indianapolis, his beef tongue cocktail is creating buzz around the rarely used cut.

F&W Editors
November 25, 2014

“Beef tongues aren’t the sexiest ingredient,” admits chef Micah Frank. But at Black Market in Indianapolis, his beef tongue cocktail is creating buzz around the rarely used cut. Frank brines the tongue, carves it into thin slices and cooks it until it’s tender. Then, he fries it to a crisp. Inspired by the shrimp cocktail at the nearby St. Elmo Steak House, which comes topped with a sinus–clearing horseradish sauce, Frank serves the tongue with lots of horseradish, along with whipped cottage cheese, pickled beets and fried potatoes. “The dish changes the diner’s perception of beef tongue,” he says.

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