Belgian Red beef tongue carpaccio

A restaurant directly connected to the butcher’s shop is not something you often see! Carcasse is the restaurant in Hendrik Dierendonck’s empire that now encompasses a butcher’s shop and five ateliers (stores) in Belgium. At Carcasse, just like in the butcher's shop, they work from nose to tail Nothing is wasted and craftsmanship, passion, and terroir are at the core of what they do.

Beef tongue is a forgotten and underappreciated product that can be used in both hot and cold preparations.

Creation by Timon Michiels, Carcasse by Dierendonck*, Sint-Idesbald, Belgium.

Recipe makes approximately 2.3kg.