How to Cook Beef Tongue

Method

1. Sauté celery, carrots, onion, ginger, and garlic in olive oil until golden.
2. Add the spices (cloves, fennel seeds, coriander seeds, juniper berries, black peppercorns, cardamom, Persian lime) and toast lightly.
3. Add a splash of unsalted soy sauce.
4. Add water, parsley stems, bay leaves, and a pinch of preservative (optional, to keep the tongue pink).
5. Bring to a boil, then add the whole veal tongue (about 1 kg).
6. Cook at a gentle simmer for 2–2.5 hours, skimming any impurities that rise.
7. Remove the tongue and let it cool completely. Meanwhile, strain the broth and reduce it slightly (be careful not to oversalt because of the soy sauce).
8. Once the tongue is cold, peel off the skin with a knife.
9. Slice the tongue: reserve a few thin slices for the sandwich and one thick cube for the seared version.
10. For the salsa verde: soak stale bread in apple cider vinegar and a little water until soft.
11. Finely chop hard-boiled egg yolks, capers (rinsed of salt), parsley, and garlic.
12. Squeeze the soaked bread and add to the chopped mixture; season with salt and add olive oil and a splash of water. Mix well. (Can be blended if you prefer a smooth sauce.)
13. For the sandwich: split a warm pizzetta or rosetta roll, fill with a generous layer of salsa verde and tongue slices.
14. For the gourmet dish: mash boiled potatoes with butter or margarine, olive oil, salt, and pepper.
15. Sear the tongue cube in a very hot pan until caramelised on all sides.
16. Plate: place a quenelle of mashed potatoes, top with the seared tongue, pour a little reduced broth around, garnish with fennel fronds and a squeeze of lemon, and finish with black pepper.