How to cook
The beef tongue is boiled very well, then sliced and lightly fried in butter.
When it acquires an appetizing color, add the crushed garlic, fry a little more and pour some of the white wine.
This way, the tongue is stewed by topping it up with wine periodically.
The liquid should not be too much, just enough so that the dish does not burn.
When it is almost ready the pan-fried tongue is sprinkled with salt, black pepper and a pinch of paprika.
Enjoy this perfect beef tongue in butter - it is really delicious!