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My DS just told me he bought a cow's tongue at the store and he wants me to cook it for him. I have NO idea what to do with it. Any ideas or suggestions?? I would appreciate any and all ideas.
Ewwwww, we used to boil it for a long time, then peel it, slice it and put it in vinegar for pickled tongue. It is very dense.
My Mom use to boil it kinda like a chicken, then slice and fry. Or you can slice for sandwiches. can't remenber what spices she used. Hope this helps.
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i always pressure cook mine. i add a little vinegar in the water with salt. then remove the skin and slice. my neighbor adds bay leaf to theirs. my husband likes to make a sandwich with it.
My grandpa used to always pressur cook his, but you could do the same thing with just cooking it low for a long time....
we would season ours with just salt and pepper. let it cool after cooking and peel the skin off.
we would slice it and eat on bread with mustard! Yumm!
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i found this recipe in the woman's home companion cookbook from 1942:
tongue is one of the least tender of meat sundries. it is sold fresh, pickled, corned or smoked. pork and lamb tongues are small and are usually sold ready to serve; calf and beef tongues are much larger and must be cooked by moist heat until they are thoroughly tender.
to prepare tongue for cooking, scrub thoroughly in warm water, using a small brush. soak smoked or pickled tongue for several hoursw before cooking. tongue is always cooked in water. place tongue in pot and coer completely with water, allowing 1 tsp of salt for each quart of water if tongue is fresh, omit salt for cured tongues. cover and simmer until tongue is tender. a large beef tongue will take 3-4 hours. plunge tongue into cold water to loosen skin; remove and cut away roots. if tongue is to be served cold, cool in the cooking water. serve with chili sauce or horseradish white sauce.
GrammaSandy, you sure brought back a lot of good eating memories for me. My Grandmother would boil hers with whole allspice wrapped in a cheesecloth bag. When the tongue was done she made gravy with vinegar. I guess it was cooked something like a sauerbraten as they were of German ancestry. She would slice the meat and serve it with the gravy, mashed potatoes and green peas. I still remember the flavor as oh so good. Alas, now no one in my family wants to even hear of eating cow's tongue. I think that if you can get by the idea of what it is, you will be pleasantly surprised at how good it is. Enjoy!! And thanks for the memories.
The last time we did butchering ourselves -- a long time ago -- my mil ground up the tongue and made spaghetti red with it. Didn't tell anyone who was eating it at the time, but boy, they were furious when they did find out.
I think it is one of those thingss a person might find difficult to get passed the idea of what they are eating. I don't care for it but I can eat brains & eggs. Go figure.
I have to agree,how good it is with everyone else. I serve it with red wine ,caper or horseradish sauce ,as I serve any other meat with boiled potatoes.Or of course you can serve it cold on sandwiches. One can buy a fresh tongue or a smoked one. I prefer the smoked one,if you can get it. Both are prepared the same way. Please let us know,how you liked it.
Sandy I have never made it but my youngest son would go over to our Mexican neighbors as he was getting ready to get on the bus for school and the Mom would always insist that her son bring Chris over and she would ply his mouth with the goodies she made. Fresh tortillas, refried beans and Gorditas but in the end she finally told him what the meat was, or her son translated what it was, it was beef tongue. He had always sworn he would never eat that, no way, no how, but he said that was the absolute best meat he had ever eaten. So apparently you can make it up with Mexican seasonings for the filling for Gorditas. Connie
Oh YUMMMMMMMMM Growing it we used to pickle it and keep it in the fridge. Now my DH prefers it not pickled and we eat it like roast, or makes great sandwiches and I love using it for the filling in my beer rocks (cabbage, beef, onions in bread pastry) especially when people comment how awesome they are, what did I do different? I just don't divulge it's beef tongue! DH and I do one of those private smiles. LOL
Our local State University has alot of agriculture and have a store where I can buy both tongue and oxtail at a terrific price among alot of other great locally grown things both meats and produce.
well I would NOT...but according to my mom....her mother cooked theirs like a roast...and it tasted like one too....all this according to my mom....
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