Ox tongue

Langue de bœuf

What it is

Almost pure muscle with no grain to speak of, which is why it slices so cleanly and eats so tenderly once cooked. Sauce piquante or sauce gribiche are the traditional partners, and both exist to cut its richness.

In the kitchen

Peel the skin off while it is still hot from the pot. Let it cool and it will not come away at all.

Goes with

Cornichon Capers Mustard Parsley White wine vinegar Shallot Carrot Bay leaf

Something wrong here, or missing? Tell us