Braised veal tongue
Beef second courses
Tongue, when well prepared, is a most delicious and moist meat. It’s a muscle covered by a thick skin that is easily removed after blanching. Then you cook it slowly with vegetables until it’s very, very soft. This dish is braised. I like to serve it with a slight modern twist - I purée half of the braising vegetables, and serve the tongue with this purée, whole braising vegetables and blanched string beans.
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