tough beef tongue: what did I do wrong?
Dear serious eaters,
I need your help. I made a beef tongue for the first time yesterday and it did not become tender. The tongue weighs just abouve 1 kg, I watered it and then simmered it in a court bouillon for 3 hours. The white 'skin' came of nicely, the taste is good but the consistency is rubbery (not really edible).
What did I do wrong?
Is there anything I can do to rescue it?
Thank you for your input! Mangold