Beef tongue
cow tongue used as food
Beef tongue (also known as neat's tongue or ox tongue) is a cut of beef made of the tongue of a cow. It can be boiled, pickled, roasted or braised in sauce. It is found in many national cuisines, and is used for taco fillings in Mexico and for open-faced sandwiches in the United Kingdom. In France and Belgium it is served with Madeira sauce, while chrain is the preferred accompaniment in Ashkenazi and Eastern European cuisines. Germans make white roux with vinegar and capers, or horseradish cream, which is also popular in Polish cuisine.
Beef tongue is very high in fat, which contributes up to 72% of its caloric content. Some countries, including Canada and specifically the province of Alberta, export large quantities of beef tongue.
Preparation
Beef tongue is often seasoned with onion and other spices, and then placed in a pot to boil. After it has cooked the skin is removed. Pickled tongue is often used because it is already spiced.
“Beef tongue” enters the record as cow tongue used as food. Crown Archives preserves that source wording while asking what Beef, tongue and used can confirm, complicate or overturn.
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This entry incorporates text from “Beef tongue” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.