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

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  1. #1
    Join Date
    Apr 2010
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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. #2
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    Uhhh it stinks!
    .`.><((((> .`.><((((>.`.><((((>.`.><(( ((>
    ><((((> .`.><((((>.`.><((((>.`.><(( ((>

  3. #3
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    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.

  4. #4
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    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

  5. #5
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    Quote 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.

  6. #6
    Join Date
    Jun 2010
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    South Central PA
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    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!

  7. #7
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    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

  8. #8
    Join Date
    Jun 2010
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    South Central PA
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    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!

  9. #9
    Join Date
    Sep 2009
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    2,466
    Please remember to peel. Peeling is the difference between gag and yum when it comes to cow tongue.

  10. #10
    Join Date
    Nov 2009
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    17
    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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