For quite a while I've been having a stare-down with the tongue on display in the butcher's section of my grocery store
. I'm a big proponent of the use all parts of the buffalo
philosophy of meat-eating, and felt guilty that not only was I unsure how to cook tongue, I had no idea what it tasted like. Worse, due to my deficient cultural upbringing it looked, well, a bit icky
. That prejudice clearly needed to be overcome to maintain a consistent 'ethical carnivore' philosophy.
This week I finally bit the bullet and purchased a 2.5lb beef tongue. After a read through the 70's and 90's editions of the Joy of Cooking and some web research, every recipe instructed me to boil the tongue for several hours before either serving it directly or in a strongly-flavored sauce. This seemed like a throwback to my grandmother's generation, but for lack of another plan I decided to try it for my first go. Thus, this Instructable was prepared in accordance with the Joy's recipe for boiling fresh beef tongue.
As you can probably tell, it came folded in half and wrapped with a piece of string. I untied it, gave it a quick rinse (you're supposed to give it a good scrubbing if it looks grimy), and dropped it in a large 8qt pot. It still doesn't look particularly attractive, does it?