Langue de bœuf braisée cubaine

Place the tongue in a large pot and cover with the water. Add the halved onion, 1 bay leaf, peppercorns and coarse salt. Bring to a boil, skim off the foam that rises, then lower the heat and simmer gently, partly covered, for about 2.5–3 hours.

• 1.6–1.8 kg whole beef tongue
• 3 litres water
• 1 onion, halved
• 1 bay leaf
• 1 tbsp peppercorns
• 1 tbsp coarse salt

✅ C'est prêt quand : a thin knife slides into the thickest part with no resistance and the skin looks loose and wrinkled

Lift the tongue onto a cutting board and keep the broth in the pot; you'll need it later. While the tongue is still hot, slit the skin from base to tip with a small knife and peel it off along with any rough white tissue underneath — this is much harder once it cools. Slice the peeled tongue into medallions about 1 cm thick.

• cooked tongue peeled and sliced

✅ C'est prêt quand : the tough outer skin is fully removed and the tongue is sliced