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Tongue on Toast at Brothers Bistro

BB Tongue on Toast 1

When I saw tongue on the menu at Brothers Bistro in Ottawa a while back, I racked my brain trying to remember if I had ever eaten beef tongue before. I have seen whole tongue in stores before, but I have never cooked it yet, and though I have had duck tongues before, I think the only mammal tongue I have ever had was likely in a canned meat spread or the like. Anyway, I like trying new things and when I saw this on offer I grabbed the opportunity. The menu described it as being ‘Braised ox-tongue on garlic cheese bread with beef jus and garlic-anchovy mayo’, and, with the exception of the fact that the ‘garlic-anchovy mayo’ might easily pass for plain mayonnaise, that is pretty much what I got…

I have to apologize for the poor photography here (I was having camera issues) but the ‘beef jus’ in the menu description was the brownish sauce over which the bun and lines of mayo were laid. It was tasty enough, but not markedly different from the sort plain beef gravy you might get with, say,  poutine.

The tongue itself was quite nice. In texture it was a bit like nicely cooked flank steak (fibrous, but chewy tender) , and the taste was somewhat like beef-heart… that is to say, more of an ‘innards’ taste than steak, but less than the strong pungency of, say, kidney. The pairing of textures with the crusty bread worked really nicely but the addition of cheese, I have to say, made the result overly unctuous without adding anything beneficial in terms of taste.

All in all, I enjoyed this. Had the mayo actually added an appreciable touch of garlic and anchovy, it might have elevated the finished result from pretty good to definitely good, but, still, I thought it decent enough…

6 thoughts on “Tongue on Toast at Brothers Bistro

  1. Ox tongue is absolutely wonderful when properly prepared and paired.
    This concoction looks rather nasty if one loves oxtongue. The classic French version is in maderra sauce with pommes croquettes, then there is dill sauce and steamed potatoes or the “escabeche” you can find in every single parilla in Argentina.
    One can improve on many things, but this one is not an improvement or even a decent version 🙁

    1. If they had dispensed with the cheese sauce, and were a bit more retrained with the garlic mayo, it would have been much better. And my photography wasn’t good here either

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