This recipe might seem like a bit of a project — the pistachio vinaigrette, ideally, should sit for about two nights — but it's well worth the wait and all the work. Smoking the beets lends them an umami component that makes them just a little bit special.
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Grind the pistachios in a coffee grinder or food processor. Mix the oil and ground pistachios in a bowl, cover, and let stand overnight. Mix again and let stand overnight once more. Decant the oil. Mix with the vinegar and season with salt and pepper, to taste.
Place all of the ingredients except the beets in a pot and bring to a boil over high heat. Add the beets and return to a boil. Reduce the heat to a simmer, and cook until the beets are tender, about 15 minutes. Drain and let cool on a baking sheet. Using a kitchen towel, peel the beets. Place the peeled beets in a smoker for 20 minutes.
In a bowl, whisk the goat cheese and milk together and season with salt and pepper, to taste.
In a large saucepan, heat 1 tablespoon of the oil over medium-low heat. Sweat the onion, celery, and carrot for 10 minutes. Add the red wine, increase the heat to high, and reduce by ¾. Add the beef stock, vinegar, thyme, bay leaves, peppercorns, star anise, mustard seed, garlic, salt, and tongue. Cover and simmer until tender, about 3 hours. Cool the tongue in the liquid.
Peel the tongue and slice thinly. Heat the remaining oil in a skillet over medium-high heat. Sear the beef tongue slices for about 30 seconds on each side and drain on paper towels. Toss the beets with the pistachio vinaigrette and serve with the goat cheese, shaved fennel, and blood orange slices.