In which I learn how to deal with this cut of meat, and discover that it tastes like... beef.
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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?
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?
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Tongue is so tender. I prefer corned tongue. If you steam it in a pressure cooker it only takes a half hour to cook. Remove the skin while it is warm as it is removed easy. I steam mine with onion carrot and peppercorns with and vineger. I do not use the stock, I make a rich gravy and serve it with boiled fresh veggies. Most of my Aussie friend do not eat it, coming from England I had it as a meal very often. I have also served it with a white sauce. I have sliced it very thin and made sandwiches with it. People that would not normally it,, enjoy it as they do not know what it is with a little chutney.
However I went to the local Mexican market and got a better quality one for $2 for 3lb
Unfortunately most of the animals in my neighborhood are raccoons and possums, so I prefer to put it in the city compost. Not as good as a direct use, but it still turns into something useful.
And yes, that is what you think it is. I hear they make great doggie snacks as well...
I probably haven't had properly-prepared escargot, but so far haven't found it terribly interesting. Garlic butter goes well on everything.
No plans currently for a cow series- this was the only bit mocking me at the grocery. I've at least tried most of the other parts (hooray for chinese and vietnamese restaurants!) so they're not on my to-do list. I suppose it could be considered a companion piece to the giblet gravy instructable.
Yup, that's how I crossed off: