Braised Beef Tongue

Langue de Boeuf Braisée

Preparation info

  • Makes

    4

    Main-Course Servings
    • Difficulty

      Medium

Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

Ingredients

  • 1 beef tongue (4 pounds [1.8 kg])
  • ¾ pound [

Method

When you get the tongue home, trim off and discard the rough top surface, silverskin, and loose pieces of arteries and fat near the back of the tongue. If you’re not using the tongue right away, you can store it for up to 24 hours, submerged in water, in a bowl in the refrigerator.

If you’re larding the tongue, push the strips of fatback diagonally through the sides of the tongue with a