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Beef tongue? Beef tongue! (ewwwwww.....)

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  • Beef tongue? Beef tongue! (ewwwwww.....)

    I kept hearing about how great beef tongue is so I went to the butcher and asked for one. And out came this gigantic thing. I, naively, thought that beef tongue would look like the cow tongues I've seen when a cow is alive but, apparently, that's just the tip of the iceberg. I'm totally creeped out by this thing (in case you can't tell in the picture) but I am gonna prepare it this week.

    I need your best beef tongue prep/recipe ideas. Also, I live alone so I think preparing half is the way to go- does it matter if I slice it lengthwise or otherwise in order to halve it? Is there any difference from the back to the front?

    Because if you didn't know, of that is life made: only of moments; Don't lose the now.
    ~Borges

  • #2
    Uhhh it stinks!
    .`.><((((> .`.><((((>.`.><((((>.`.><(( ((>
    ><((((> .`.><((((>.`.><((((>.`.><(( ((>

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    • #3
      I ate beef tongue as a child (which was too long ago to recall anything specific except a general fondness) and I have one in my freezer (not sure what I'll do with it yet). Anyhow, you might poke around cooks.com (http://www.cooks.com/rec/search?q=beef+tongue) for an acceptable recipe.
      Started PB late 2008, lost 50 lbs by late 2009. Have been plateaued, but that thing may just be biting the dust: more on that later.

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      • #4
        Thanks, tangent. I looked at the recipes there but nothing stood out necessarily. I have a big old German cookbook and it's got more variations so I think I might lean that direction.

        Still, I'm having a real hard time getting over the yuck factor. I think Monday might be the day; I have to build up the courage. =)
        Because if you didn't know, of that is life made: only of moments; Don't lose the now.
        ~Borges

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        • #5
          Beef Tongue? Beef Tongue! (yummmmm.....)

          I cook mine like a roast with a little bit of water and some salt and pepper. Cool and peel. The good stuff is under the "skin". It can then be eaten like that or reheated. I actually pickel it with heart. A treat that my grandmother passed on to the family. Yum. I also like it sliced very thin and stacked like deli roast beef with a good coarse ground mustard. An excellent part of the cow.
          Bon appetit!
          Mike
          I wish I'd known about this sooner!

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          • #6
            Originally posted by say_rahhh View Post
            Thanks, tangent. I looked at the recipes there but nothing stood out necessarily. I have a big old German cookbook and it's got more variations so I think I might lean that direction.

            Still, I'm having a real hard time getting over the yuck factor. I think Monday might be the day; I have to build up the courage. =)
            Remember, it's just a muscle, an oddly shaped one, but a muscle nonetheless. A German spin sounds darn good: do post your decision, as I might like to swipe it for my own.
            Started PB late 2008, lost 50 lbs by late 2009. Have been plateaued, but that thing may just be biting the dust: more on that later.

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            • #7
              Mike- maybe I'm just being contrary but pickled meat has always freaked me out too..... :-O

              The tongue is just a muscle. The tongue is just a muscle. The tongue is just a muscle.
              Because if you didn't know, of that is life made: only of moments; Don't lose the now.
              ~Borges

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              • #8
                Please remember to peel. Peeling is the difference between gag and yum when it comes to cow tongue.
                The more I see the less I know for sure.
                -John Lennon

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                • #9
                  My husband makes lingua tacos w/ it. We cook in a crockpot all day w/ just a little water and some s&p. And then we peel, let it cool and pan fry w/ bacon grease and some cumin. It's really, really good.

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                  • #10
                    I cook mine in the crockpot like a roast. When it's done, or near done, I take it out and slice it into 1/2-inch slices, and sear it on a hot pan. Gives the outside a nice crisp.

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                    • #11
                      Ahh c'mon, part of the fun of being primal is the culinary adventure. Plus pickeling is a great way to preserve food. I eat what I can then preserve the rest for later, then enjoy it all over again!
                      I wish I'd known about this sooner!

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                      • #12
                        Originally posted by Diana Renata View Post
                        I cook mine in the crockpot like a roast. When it's done, or near done, I take it out and slice it into 1/2-inch slices, and sear it on a hot pan. Gives the outside a nice crisp.
                        I agree for the most part. I've only had buffalo tongue but I'm sure it is very similar. I cook mine overnight in the crockpot on low. Take it out in the morning and peel off the outer membrane. Go to work and let it sit all day in the fridge to cool, then slice it thin. I'll enjoy it over a few days, sauteeing a few pieces at a time in coconut oil with some pepper, garlic powder, or whatever strikes me.

                        I've learned that the odd, non-intuitive thing about it is that the membrane blocks any herbs/spices from permeating the meat so when you cook in the crockpot adding any spices does nothing to it. You have to cook it to basically kill any bad things in it and get the membrane to a point you can peel it off and then you have to cook it to get the herbs/spices you want into it.

                        I'd just cook the whole thing. You'll lose some weight when it cooks and when you peel it. I have no problem eating what amounts to 2 lbs raw in 3-4 days. Slice it cross wise, that is perpendicular to the tongue, not lengthwise, the pieces would be way too long that way. I give some of the inner membrane scraps to my dog, he loves it. I just bought a 2lb buffalo tongue this weekend, I'll probably make it this week.

                        I posted something a few days ago in the research forum that the buffalo tongue was considered the best part of the animal.
                        Last edited by JeffC; 07-04-2010, 08:06 PM.

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                        • #13
                          I really appreciate everyone's advice. Jeff- your hints definitely help. I hadn't really thought about just frying up the pieces I need as I eat them; I was kind of thinking that I'd need to prepare the whole thing the entire way.

                          Well, tomorrow is the day. I'm gonna do it! I'm gonna start it in the AM, run around all day and then prep it for dinner.
                          Because if you didn't know, of that is life made: only of moments; Don't lose the now.
                          ~Borges

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                          • #14
                            All right- I've got updates. Well I made it, and I ate some of it.

                            My prep went like this: low boil for 3 hours, 'skin' it, put it on a bed of chopped celery, carrots, parsley and onions, douse it with 3/4 cup of butter and lard (total), then bake at 350 for 1 hour, basting every 10 minutes [add stock if needed]. Removed the tongue, sliced it. Thickened the veggies and fat/juice with potato starch. Incidentally, potato starch is extremely good at thickening- recommend using half what you'd use of regular flour.

                            My verdict: while very tender and juicy, it still creeped me out. Perhaps too tender? And the slight chewiness of the outer layer (which is still an inner layer because I took off the outer-outer layer) had a creep factor. I tried a cut from the back part of the tongue and thought it was a lot softer (not my cup of tea), but the front had a little more bite and was more palatable. Either way, I think this is my first and last foray into tongue as a meal.

                            Some pics along the way.

                            After it was boiled, before it was skinned. I had to cut it in half to get it to fit in my stock pot.


                            Showing how easy the 'skin' layer is to remove. Almost like taking off an onion layer.


                            Here it's sliced up.


                            The final dish.
                            Last edited by say_rahhh; 07-05-2010, 07:57 PM.
                            Because if you didn't know, of that is life made: only of moments; Don't lose the now.
                            ~Borges

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                            • #15
                              Haha! I love that pic with it laying, all tongue-like, on the cutting board!

                              The final dish looks lovely! It really grows on you. I have several in the freezer still. You've got me wanting to make it again.

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