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?
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.