Rich in iron, the tongue is a lean, meaty cut.

Did you know?

  • Slow-cooking tongue makes it more tender.
  • Scrub the tongue, cover it with cold water, blanch it for about 45 minutes and braise it for 2 hours. Allow the tongue to cool and remove the skin. The meat can then be roasted, marinated, or simply sliced and added to a sandwich, seasoned with mustard.



  • You can get tongue from ethnic markets or order it from some butcher shops and specialty grocery stores.