832 g beef tongue
314.2 g avocado
55.2 g apple cider vinegar
51.8 g olive oil
20.8 g lemon juice
22.5 g salt
2.8 g ground allspice
3.3 g white pepper
77.5 g onion
99.1 g dill pickles
161.6 g fresh chives
26 g fresh parsley
113 g celery
cook the tongue at 158°F for 48 hours. Once it's cooled, peel the tongue. throw all the ingredients, except the chives, parsley, and celery; in a food processor, and blend until smooth. Finely chop the chives, parsley, and celery, and mix into the pate.
Not the prettiest food, but it is, essentially, meat paste. What it lacks in looks, it more than makes up for in taste.
