Whole beef tongue

$19.99/Kilo

Although it's not well known, beef tongue is an economical cut of meat that becomes very tender after prolonged simmering. Typically, it takes one hour per pound (454 g) of meat to cook in a traditional Dutch oven. Once cooked, the surface of the tongue turns white, and a knife can easily penetrate the flesh. This skin should then be removed, and it will peel off easily. Beef tongue can be eaten cold, such as in a salad or sandwich, or hot and served with a good sauce.

RECIPE IDEA:

• Preparation : Cook the tongue in an aromatic broth (carrots, onions, garlic, celery, bay leaf, thyme) for 2 to 3 hours over low heat, until tender. After cooking, remove the rough skin to keep only the flesh.

• Finish : Thinly slice and pan-fry the pieces in butter with herbs like rosemary and thyme. Then, you can pair it with a gribiche sauce (mustard, hard-boiled egg, capers, pickles, parsley) or a red wine reduction for a richer, more intense flavor.

• Presentation : Serve with creamy mashed potatoes, grilled vegetables, or a fresh herb salad for a touch of acidity.