Spiced Beef Tongue

The tongue must be brined for exactly two weeks before cooking. Once cooked, it can be cooled completely, wrapped tightly, and refrigerated for up to 5 days before slicing and serving. The paste should be applied just before roasting.

After cooking and removing the paste, let the tongue cool to room temperature, then wrap tightly in plastic wrap or store in an airtight container. Refrigerate for up to 5 days or freeze for up to 3 months. Slice thinly when cold for best results. Reheat slices gently in a covered pan with a small amount of broth or water to prevent drying.