Tongue. I happen to like it. And I'm not just talking about French kissing.

Beef tongue cooked in German Ale. It's not for everyone, but I happen to enjoy its calorific goodness. I have a soft-spot for tongue. I have memories of arriving home from school to tongue gently simmering  on the stove. But of course, it's also the  flavour that has me coming back for more. Beef tongue has the richness of liver, whilst still being wonderfully moist and tender. Perfect with potatoes boiled in salty water, and faultlessly complemented by the malty goodness of dark ale. Trust me. It's offaly good.