Tongue is an unusual product not typically sold in the supermarket. Though the initial appearance is unpleasant, tongue can be developed into a remarkable dish if prepared correctly. The real trick is to remove the rubbery, rough taste buds from the exterior and trim the connective tissue at the base. With this, you are left with a lean, uniform roast that is not easily recognized as a tongue. Since it is a heavily-worked muscle, it is best cooked ‘low and slow’—braised at a temperature around 225°F anywhere between 6-10 hours. At this point, the meat can be thinly sliced or shredded and seasoned for tacos, casseroles, or sandwiches. Tongue is truly an inexpensive way to obtain high quality, lean beef.