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Mon Beau Bon Boeuf (MBBB) - Langue De Boeuf Entiere

Whole beef tongue

21.99 $ - Price per item
Mon Beau Bon Boeuf (MBBB) - Langue De Boeuf Entiere

Whole beef tongue

21.99$

Description

FAQs

Avis

$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.

How to defrost your meat?

The best way to thaw meat is in the refrigerator. This is the safest option since microorganisms develop more slowly there. Furthermore, this technique results in better quality meat because it retains its moisture better. Ideally, it is recommended to consume frozen cuts of meat within 12 months of the packaging date.

Does freezing affect nutritional value?

At Mon Beau Bon Bœuf, all our cuts of meat are sold frozen in order to preserve the quality even on your plate.

Deep freezing (quick freezing) is an industrial process for cooling much faster and to a colder temperature than traditional freezing. This technique better preserves the texture as well as the nutritional and organoleptic qualities of foods compared to freezing.

From a nutritional point of view, freezing allows nutrients to be well preserved, apart from vitamin C which is sensitive to heat and cold. However, this vitamin is not found in meat.

FAQs

Questions and answers

How to defrost your meat?

The best way to defrost meat is in the refrigerator.

This is the safest option since microorganisms develop more slowly. In addition, this is the technique that produces better quality meat because it retains its moisture better. Ideally, it is recommended to consume frozen cuts of meat within 12 months of the packaging date.

Does freezing affect nutritional value?

At Mon Beau Bon Bœuf, all our cuts of meat are sold frozen in order to preserve the quality even on your plate.

Deep freezing (quick freezing) is an industrial process for cooling much faster and to a colder temperature than traditional freezing. This technique better preserves the texture as well as the nutritional and organoleptic qualities of foods compared to freezing.

From a nutritional point of view, freezing allows nutrients to be well preserved, apart from vitamin C which is sensitive to heat and cold. However, this vitamin is not found in meat.