Beef tongue Blonde d'Aquitaine

The thought of beef tongue does not immediately make everyone's mouth water. Yet beef tongue is becoming more accessible, because you can find it on more and more menus these days. Rightly so too! Once you taste it, you'll be hooked. Beef tongue is wonderfully soft stew meat. The tongue consists entirely of muscles and is the most mobile - and therefore tender - organ. First rinse in cold water, then cook, then remove the skin and you will be left with a beautiful base from which to make the most beautiful dishes. Slowly cooked beef tongue is wonderfully creamy and milder in taste than organ meat such as liver or kidneys.