Beef Tongue Pastrami

Since pepper is by nature coarse and insoluble, it does not penetrate meat as easily as salt and sugar. Therefore, you’ve got to be really aggressive with the flavor here to get through that thick skin. When it comes to simmering the tongue, there is so much flavor already that I use water, but you can definitely use beef stock—hey, it would just liven up the party. I love to grill the tongue and serve it hot in big pieces or cold in thin slices.