Beef tongue tart from Odette: Terroir to Table, Heart to Plate (page 72) by Julien Royer

  • chives
  • garlic
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Beef tongue brines for 2 days, cooks sous vide for 36 hours, then presses for 12 hours.

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  • Eat Your Books

    Beef tongue brines for 2 days, cooks sous vide for 36 hours, then presses for 12 hours.

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