Grain-Fed Veal Tongue

Veal tongue can be prepared as you would beef tongues. It is usually boiled or braised in water or chicken broth, along with aromatics and spices until fully tender. Once the tongue is cool enough to handle, peel off the skin with a paring knife. Store refrigerated in the strained braising liquid until ready to use. Serve warm veal tongue sliced with a sauce or gravy. Cooked veal tongue can also be chopped and browned for topping tacos. Cold veal tongue can be sliced for sandwiches. Tongue can be pickled in brine like corned beef or smoked like pastrami. Bold flavored sauces and condiments go particularly well with the mild tasting meat.