Our cookbook of the week is Matty Matheson: A Cookbook by the Toronto-based chef and Viceland star. Add the tongues to the pot and cover the top with plastic wrap or place the lid on top. Step 2In another large pot over medium-­high heat, pour the oil and add the onions, celery, leek, carrots and garlic. Place it on top of the tongues, then place something heavy on top to weigh down the tongues; refrigerate. Serves: 8 to 10Excerpted from Matty Matheson: A Cookbook by Matty Matheson, published by Abrams Books.

Source: National Post March 19, 2019 12:56 UTC