(Veal Tongue with Sweet/Sour Roasted Tomato Sauce)
It's not so much that the dish didn't work, it was fine - but I found the lack of meaty flavor to be disappointing. I've never eaten or cooked tongue, and was expecting something more strongly flavored, like SPAM.
One tongue, brought to a boil and allowed to simmer for 1 1/2 hours, until done.
Cooled in the liquid, then peeled and cut into medallions.
I braised these in fish sauce, sugar and vinegar until the sauce was thickened and coated the slices. About 18 minutes or so. Much simpler to prepare than I initially thought, and now I can cross "tongue" off the "lifetime"list of things I haven't cooked.
