Originally Posted by Skidder
I never heard of anyone doing it but I would think you would have to wrap it in bacon or something there is no fat on it.
Nor in it. Could turn out too dry.
You have to employ a culinary technique known as 'frenching'.
You can incorporate bacon into the mix as you feel necessary.
Of course, I am being a big dumbazz. I've never prepared beef tongue. Tastes good though. They call it lengua here in our local mexitown.