Matzo Brei With Smoked Beef Tongue, Fried Egg and Maple Syrup
In a large pot, combine water, kosher salt, sugar, curing salt, bay leaves, garlic, peppercorns, coriander seed, mustard seed and allspice. Bring to a high boil, then immediately dump mixture over ice, stirring occasionally until ice melts. Strain brine over tongues, cover mixture and refrigerate for 2 weeks. After 2 weeks, take tongues out of brine and discard brine. Place tongues in a hotel pan.
Preheat oven to 300 degrees F.
Pour poaching liquid over tongues and cover with double layers of parchment paper and foil. Cook in oven, checking liquid level every 30 minutes and adding more if needed, for 2 hours 45 minutes. Tongues are done when you can poke them with a knife and skin is about to peel away.
Cool tongues in liquid. Once they are almost cool, take them out and peel skin off. Put them back in liquid to finish cooling and refrigerate overnight or up to 24 hours. Remove tongues and dry for 24 hours on a sheet pan in refrigerator.
Hot smoke tongues at 225 degrees F for 40 minutes, until golden brown like bacon. Cool tongues. Trim base of tongue and dice base into small cubes. Thinly slice tongue.
Preheat oven to 350 degrees F.
Film a skillet with canola oil and add matzo brei and diced tongue. Transfer to oven for 1 minute. Add sliced tongue and put back in oven for another minute, or until brei is warmed through and tongue is crispy.
To serve, place 1 2-ounce portion brei on a serving plate and top with a squirt of maple syrup. Add 2 slices tongue and 2 tablespoons diced tongue to plate, then top with 1 egg and garnish with green onion.