The tongue is one of the most overlooked cuts of the animal that requires some extra work, but is worth the effort, says Cavanaugh. To remove the tongue's hard membrane, you need to cut it or peel it after simmering in stock for about an hour. Then, you can treat it like a steak. "In our Kingston shop, we have a Guatemalan cook who will [braise] tongue then shred it and do tacos," he says. "It's so good." Another option is beef tongue ravioli.
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