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Ned Elliot's crispy beef tongue is a permanent fixture on Foreign & Domestic's menu.
At Austin’s Foreign & Domestic, chef Ned Elliot is known for his dishes made with odd cuts like the popular crispy beef tongue, which has been on the menu since the restaurant opened. “We took it off for three weeks and had enough complaints that I decided it would stay on forever,” Elliot says. “We poach the tongue until tender, about six to eight hours. Then we cool it down in the poaching liquid, portion it out, dredge it in some smoke paprika and Wondra Flour, then fry it. It goes with a horseradish yogurt with sweet Indian spices and kokum, dried Indian black plums.”