Aged Beef Tongue Carpaccio with Bone Marrow Emulsion and Dehydrated Beef Tendon Dust

Vacuum seal the trimmed beef tongue with 50g of beef tallow and smoked sea salt. Cook sous vide at 70C (158F) for 24 hours to achieve an ultra-tender, buttery texture. Once cooked, plunge into an ice bath, then press flat between two baking sheets in the refrigerator under a heavy weight.

Simmer the beef tendon in water for 4 hours until completely gelatinous and translucent. Drain, pat dry, and slice into razor-thin strips. Dehydrate at 60C (140F) for 12 hours until completely dry and glass-like.

Heat the 250g of beef tallow to 195C (383F) in a deep saucepan. Flash-fry the dehydrated tendon strips for 3-5 seconds until they puff instantly into white crackling. Drain, cool, and grind in a spice grinder with a pinch of smoked salt to create a fine 'tendon dust'.

Roast the bone marrow bones at 200C (400F) for 15 minutes until the marrow is rendered and liquid. Strain through a fine-mesh sieve. Warm the egg yolks and apple cider vinegar in a metal bowl, then slowly whisk in the warm, liquid bone marrow to emulsify into a rich, thick mayonnaise.

To plate, slice the pressed, cold beef tongue on a mandoline to 1mm thickness. Arrange the translucent ribbons on a chilled slate. Dot with the warm bone marrow emulsion, and generously shower the entire plate with the dehydrated beef tendon dust.