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.
The tongue made an excellent dish for our seder!
This tongue is a real trip down memory lane. It has been atleast 5 years, ever since my Mom had a stroke, since we have eaten tongue,,, Thanks