The tongue is poached with spices, and it picks up all those flavors and brings it to the potato hash, which is topped with bone-marrow hollandaise, fried and pickled shallots, and a fried egg. Read more.
After Friedman slices the tongue and turns it into a Reuben, or includes it on City Provisions’ “butcher’s breakfast” (a combo platter of eggs, toast, fries and meats), people aren't freaked out. Read more.
Matthis Merges braises the tongue, which softens it, then throws it on the grill, which crisps it. The thin slices are threaded onto a skewer and served with horseradish and crispy kale. Read more.
