Beef tongue

Yair . . .

Gotcha StephanieFox

I slow cook tongue and silverside over charcoal on the Weber . . . it's addictive and I find myself sneaking to the fridge at all hours for "just a little taste". (big grin)


Cheers.

For some reason in the UK it's called 'ox tongue,' rather than cow's tongue and it's delicious, though quite difficult to find nowadays. Same goes for heart, wonderful slowly braised, and brains. Quite a few of the offal 'staples' of the past have almost disappeared, though I was cheered to find pig's trotters on a supermarket shelf the other day.