The ingredient
Fresh, cleaned beef tongue for simmering and slicing.
Tongue is a distinct organ cut, with a tapered tip and a thicker back portion. Fresh tongue and brined, cured tongue are different preparations.
- Material
- Fresh beef tongue
- Form
- Cleaned, ready to cook
- Recipe amount
- 500 g cleaned piece
In the kitchen
Simmer the cleaned tongue until tender, then remove its outer skin before slicing. A cured tongue needs its own preparation and cooking directions rather than the fresh-meat schedule.
Context
Fresh beef tongue is one of the meats served in a Piedmontese mixed bollito. It can cook with the other fresh beef cuts.
At the table
The mixed bollito uses a 500 g cleaned piece for eight people, alongside six other meat components. Slice the cooked, peeled meat for serving with the sauces.
Cook with it
Choosing it
Ask for fresh beef tongue, cleaned and ready to cook. For a smaller quantity, order a piece rather than assuming every whole tongue has the same weight. Specify fresh, not salmistrata.
Keeping it
Keep chilled according to the butcher’s instructions and the use-by date. Use clean utensils for the cooked tongue and keep it separate from the raw meat.
Questions worth asking
Is salmistrata the same as fresh tongue?
No. It has been cured in brine and needs separate handling and cooking.
Does a cleaned tongue still need peeling?
Cleaned describes the ready-to-cook purchase. Remove any remaining outer skin after cooking, before slicing.
