Beef Tongue

About this cut

Whole tongue from our own Black Angus. It looks intimidating on the counter and it's one of the simplest things you'll ever cook: simmer it long, peel it, slice it.

Good for

Simmer with onion, garlic and bay for about three hours, until a fork slides in with no argument. Peel the outer skin off while it's still warm, slice it thin, then crisp the slices in a hot pan. Tacos de lengua are the payoff.

From our kitchen

This is the cut that surprises people the most, and it's the cheapest good meal on the whole animal.

Simmer it Sunday with an onion, a few garlic cloves and a bay leaf for about three hours, until a fork goes in easy. Peel the outer skin while it's still warm, because it gets stubborn once it cools. Slice it thin, then crisp the slices in a hot pan just before dinner. Warm corn tortillas, diced onion, cilantro, lime and a salsa verde. Tacos two nights running out of one tongue.

Storage

Arrives frozen and vacuum sealed, and keeps about a year in the freezer. Thaw it overnight in the fridge, or quick thaw it in a bowl of cold water. Once it's thawed, keep it in the fridge and cook it within 2 to 3 days.