Tongue is probably not going to make a huge come-back in the kitchens of North America any time soon, and that is a real pity. We had some stewed tongue recently that changed our minds about this challenging cut of beef. The texture was incredible, so tender yet resilient, and a flavour like fine tenderloin. We decided to try making it ourselves.
A fantastic winter meal, served with peas, polenta and cream. The wine was almost designed specifically for this meal: Domaine Jean-Michel Stephan, 2008 (a blend of Syrah and Viognier) from the Southern Rhône.