About this cut:
Pickled or slowly braised, beef tongue is a classic eastern European delicacy. We recommend harnessing your inner Jewish deli, slow cooking then thin-slicing this cut for a sandwich right out of the Lower East Side.
Basic Cooking Technique:
Braise low and slow, or pickle, cook, chill, and slice thinly to serve on sandwiches.
No reviews have been left for this product.Write a Review