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Beef tongue (also known as neat's tongue or ox tongue) is a cut of beef made of the tongue of a cow. It can be boiled, pickled, roasted or braised in sauce. It is found in many national cuisines, and is used for taco fillings in Mexico and for open-faced sandwiches in the United Kingdom. In France and Belgium it is served with Madeira sauce, while chrain is the preferred accompaniment in Ashkenazi and Eastern European cuisines. Germans make white roux with vinegar and capers, or horseradish cream, which is also popular in Polish cuisine.
Beef tongue is very high in fat, which contributes up to 72% of its caloric content.[1][2] Some countries, including Canada and specifically the province of Alberta, export large quantities of beef tongue.
- ^ "The Nutrition of Cow Tongue". 22 May 2012. Archived from the original on 2017-02-17.
- ^ Vanovschi, Vitalii. "Beef, raw, tongue, variety meats and by-products: nutritional value and analysis". www.nutritionvalue.org. Archived from the original on 2017-12-13.