Pan seared veal tongue w/ thyme red wine reduction
Beef second courses
Veal tongue is so tender and delicious if cooked properly -- if undercooked it can be rubbery. My husband makes a delicious veal tongue which is basically just boiled and then garnished with a sauce mixed of dijon mustard, mayonaise and paprika. The wonderful chef Hideyo Mitsuno of 2117, makes a seared veal tongue with a red wine reduction that is so delicate and delicious -- this is my take on both these recipes. Enjoy!
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