Less than a year after a wine-pairing story featuring the other end of the cow, the tail, here is one about a very different type of
The cow's tongue has something in common with the tail in the sense that it almost never stops moving and working, but it's a very different style of meat : while the tail has this lovely sticky feel brought by its cartilaginous parts, the tongue has a soft and fine texture with the sauce playing a central role for the taste of the dish. I decided to make a try and do the cooking of this dish after spoting well-priced (and well sized) beef tongues on the meat aisle of a supermarket in the Loire. I was checking for special sales at this time of the year, like they often sell pork parts for 1 € a kilo. There was indeed cheap pork that day (not at 1 € though) in the refrigerated cabinets, but these huge, fresh tongues took my attention. I had never cook one, B. was busy in another part of the small town and I took on me to make the leap and go straight cook it. I asked a couple of people about how to prepare a beef tongue, I was said the sauce was important for that dish, which made me hesitate, but Laurent Saillard, whom I shortly visited as he was busy pruning Noëlla Morantin's vineyards, gave me good tips about ways to prepare this crucial sauce, leaving room for improvisation, which was fine with me.
The beef tongue that I bought that day weighed 1,514 kilogram and cost 8,93 €.



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