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

[say_rahhh]

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?

[rphlslv]

Uhhh it stinks!

[tangentrider]

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.

[say_rahhh]

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. =)

[Mike Opteris]

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

[tangentrider]

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.

[say_rahhh]

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.

[lil_earthmomma]

Please remember to peel. Peeling is the difference between gag and yum when it comes to cow tongue.

[atomickim]

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.

[Diana Renata]

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.