Beef tongue confit with whole satsuma puree, parsley, and olives from Kachka: A Return to Russian Cooking (page 183) by Bonnie Frumkin Morales and Deena Prichep

  • beef tongue
  • pitted olives
  • Show all ingredients...

  • EYB Comments

    Requires cooking for 17-18 hours. Can substitute rendered beef fat for beef suet.

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  • Eat Your Books

    Requires cooking for 17-18 hours. Can substitute rendered beef fat for beef suet.

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