Burst of Beirut

Wash and chop the vegetables. Keep all trimmings - especially carrot peels, as for me I think this is the perfect balance between the bitterness of the peel and the sweetness of the carrot. Leek bottoms is where I believe that the earthy flavour is centred. Onion peels will give a beautiful colour to the stock and also with the help of the spices it will remove any undesired flavour, especially because it’s not your usual cut of protein.

Put the bay leaves, cinnamon stick and cloves in a saucepan on a medium to high heat, let it smoke and get to a burned stage: I like to burn the aromas, it will push the flavours to a maximum level without giving a burnt flavour. It will feel like Christmas in there.

Add the chopped vegetables over the spices and give it a slight toasted colour, then add the water.

Continuously skim the stock of the foam forming, let it boil.

When the vegetable stock reaches the boiling stage, add the veal tongue.

Bring it to medium to low heat, let it simmer for about 1.5 hours depending on the size of the tongue.

Remove the veal tongue from the stock once cooked.

Clean the veal tongue: when it is cooked the white skin will come off easily and the bottom part that is purely collagen can be taken out by hand.

The whole cleaned part is edible, cut it into the desired shape. I used the end of the tongue and cut it in half.

Strain the stock, press the vegetables to bring out all the liquids and flavors.

There is no added fat and the tongue contains a small amount of collagen, so the clearing process will be easy: place your chinois, on top of it a fine strainer and finally a thick cloth, and strain your stock through it step by step. Do not force it, this way you will end up with a beautiful cleared stock.

Separate the cabbage leaves and remove the root part which is the thickest and contains more fibers and has the brightest white color.

Cook your cabbage in the clear stock, until the cabbage becomes almost transparent.

Strain them and reserve the stock.

To take out the pomegranate seeds, cut the pomegranate from the top and slice it from the edges in to 4 quarters, just slicing the skin. Crack it open and take out the seeds.

Toast your almonds in vegetable oil until just before golden, because they will continue to cook. Let them cool for 10 minutes and cut them into small pieces.

Rinse the cracked wheat for 10 minutes. Put the stock and rinsed wheat in a small saucepan on medium to low heat. 

Add salt to taste, stir one time and leave it for almost 12 minutes. The wheat should still be undercooked when you turn off your heat.

Cut a circular parchment paper and cover the wheat for 4 minutes, the wheat will continue cooking in the stock through the steam.

Let it cool for 5 minutes, mix with pomegranate seeds and the toasted almonds.

Cut the cabbage leaf into a rectangular shape, be careful it is very fragile. Cut the tongue into a rectangle, as evenly as possible.

Garnish the tongue with baby basil leaves and garlic blossom flowers.

Cover the tongue with the cabbage leaf. Make sure to place it sleek side out for a smooth and clear finish.

Tuck the sides of the cabbage leaf under the veal tongue, like a small gift box.

In a saucepan, place the cleared stock. Add the pomegranate molasses and balsamic vinegar, let it reduce. Adjust seasoning with salt to taste.

Place the cabbage wrap on the right of the plate. Brush it with a little bit of vegetable oil so the cabbage is more translucent.

Using a mold, form a frame of cooked wheat. It should be thick and hollow as it will be holding the sauce.

Garnish the wheat borders with almond and basil leaf.

Finally pour the sauce into the middle of the wheat frame. Be careful not to over-pour as it might expand.

The final dish.