Dissolve salt in the water to make brine then vacuum pack it with the tongue and marinade for 8 hours. Remove and vacuum pack with the beef stock. Place the bag in a 72°C water circulator and cook for 12 hours, then remove and slice it into thin strips.
Combine the remaining ingredients, sieve the mixture and coat the strips of tongue with the dressing.
To make crumble:
Grill the aubergine, blend to a paste then dehydrate it over low heat until it becomes a powder. Set aside.
In a separate bowl, mix the cream, soy sauce and salt in a bowl and stir with a paddle for about 30 minutes until the liquid separates from the fat and forms a butter. Beat 300g of this butter with 94g of aubergine powder till fluffy, then add the flour and mix using your fingertips. Bake at 180°C for 16 minutes, then crumble the baked dough till it resembles soil.
To make charred red chillies:
Roast the chillies over an open flame till the skin begins to char. Once cooked through, remove from fire, deseed and deskin, leaving only the flesh. Pack into a container with the cinnamon oil. Best used after 2 days.
To cook rice:
Boil the rice with the water like a congee, then stir in the butter.
To make beef broth:
Boil all the ingredients together for 30 seconds, then remove from heat.
To prepare topping:
Under low heat, roast the shallots with the lime leaves in ½ a tablespoon of butter till cooked. Remove lime leaves. Coat the choy sum leaves with the remaining butter. Cook the eggs in a 62°C water circulator for 1 hour.
Place rice, ox tongue, aubergine crumble and red chillies in a bowl, then top with the shallots, choy sum and egg.
Serve the beef broth in a separate bowl.