Beef tongue recipes

[ms.yt]

I just bought a side of beef, and I was surprised to see a packet marked "tongue". My husband suggested we just throw that package away, but I want to give it a try. I teach at a school with a large Hispanic population, and I've heard many of the Hispanic kids talk about how good tongue is, so I think it will probably be pretty tasty if prepared correctly. Does anybody have any experience making beef tongue and/or any recipes to share?

 

[Ohiodislover]

My aunt always boiled/simmered it. I would imagine that it was in more than just plain water but I'm not sure what. Afterwards she would take off the outer layers, and slice it for sandwiches. It was very tender and yummy, with horseradish.

 

[Ohiodislover]

I found this. I know she didn't add vegies, but maybe it will help with the spices.

How To Cook Beef Tongue
#
Step 1

After choosing a tongue three pounds or less scrub it thoroughly with a kitchen brush. Next soak in cold water for approximately two hours changing the water frequently to remove excess salt.
#
Step 2

Remove from the water rinse and return to the pan making sure the water covers the tongue by at least two inches. Add seasonings of your choice. Typically these would include carrots, celery, onions, peppercorns and several bay leaves. Garlic and cloves can also be added.
#
Step 3

Cover pot and bring to a boil then reduce to a simmer. Remove the scum from the surface of the water when it appears. Simmer for approximately one hour per pound or until fork tender.
#
Step 4

Remove from the water and remove the outer skin using kitchen shears. Remove the bone from the back by simply pulling on it and check for small bones and gristle and discard. Slice crosswise as thin as you prefer. Return the slices to the water to reheat.

 

[punkin]

I found this. I know she didn't add vegies, but maybe it will help with the spices.

How To Cook Beef Tongue
#
Step 1

After choosing a tongue three pounds or less scrub it thoroughly with a kitchen brush. Next soak in cold water for approximately two hours changing the water frequently to remove excess salt.
#
Step 2

Remove from the water rinse and return to the pan making sure the water covers the tongue by at least two inches. Add seasonings of your choice. Typically these would include carrots, celery, onions, peppercorns and several bay leaves. Garlic and cloves can also be added.
#
Step 3

Cover pot and bring to a boil then reduce to a simmer. Remove the scum from the surface of the water when it appears. Simmer for approximately one hour per pound or until fork tender.
#
Step 4

Remove from the water and remove the outer skin using kitchen shears. Remove the bone from the back by simply pulling on it and check for small bones and gristle and discard. Slice crosswise as thin as you prefer. Return the slices to the water to reheat.

This is the recipe. My Grandma never added veggies but a lot of bay leaves and peppercorns and LOTS of salt. After it's prepared this way, you can serve in like cold cuts. Grandma used to serve it either with horseradish or mayonnaise with garlic.

You can also make a stew out of it. After peeling just cut in pieces and brown like you would for stew. I have also had it in a sweet and sour sauce, but I do not know how to make that.

 

[jazzielady]

Yum, haven't had beef tongue in years.

We used to slice it up, then saute it in olive oil and garlic.

 

[mr.alec]

One word......NO.

 

[punkin]

People don't cook with organ meats anymore. It's rather a shame. Tongue has an unusual texture but when done right it is tender and delicious. I haven't made it in years myself. I may have to go buy some now.

 

[MzDiz]

My vote is with your husband.

 

[ms.yt]

My vote is with your husband.

Come on now, where is your sense of adventure???

 

[MzDiz]

Come on now, where is your sense of adventure???

I'm a vegetarian now, but back when I ate meat I had a strict policy about eating things I could identify as parts. I have a Korean friend that delights in telling me all about the completely bizarre things he cooks and eats, while I sit there and turn green.

 

[Mrs.Toad]

My vote is with your husband.

Mine too! And it has nothing to do with my sense of adventure. I was adventurous enough to try it once and it was

Give it a try, but keep your expectations low.

 

[eduk8r26]

I grew up eating organ meats--beef heart, kidneys, and tongue. I still like tongue, but don't eat it because no one else likes it. We would boil it and my dad would make some kind of sauce with horseradish, that he would eat with it. I just liked it sliced with mustard on bread. I know around here the Mexican households--and some restaurants--cook it with tomato sauce, I think. It's called "lengua".

 

[powellrj]

There is a deli that has tongue sandwiches. I have always wanted to try one, but there are so many yummy things that I like to get, I have never tried the tongue. I guess I will have to try it next time I am there.

 

[tasha99]

I love beef tongue--grew up on it and wish it weren't so expensive now. It didn't used to be.

Basically, the way I saw my stepmom make it was she would put in in the crockpot or on the stove to simmer in beef broth with a few carrots and onions in it. When it was done, she would peel off the covering and slice it like cold cuts.

 

[Topper]

I have a policy not to eat anything that can taste me in return.

 

[Gigi22]

Tongue is yummy! My grandmother used to serve it. As I recall, it was a very lean meat, with a texture a bit like corned beef/brisket, a bit 'stringy'. We would have it in sandwiches at lunch, with mustard and pickles. It doesn't taste like other organ meats at all.

 

[OceanAnnie]

Just say no.

 

[ms.yt]

I've seen a lot of recipes online for tongue tacos. I'm thinking of giving that a try. Anybody else had them?

 

[worm761]

Does anyone have a recipe that uses pickle juice? My grandmother used to make tongue and she used pickle juice. She passed away back in 1987. though I think tongue is gross, my father wants some so bad. I am willing to make it for him, and I have a butcher I can get fresh from, but I just don't know how. All he knows is that she used pickle juice. I remember growing up we always had jars of pickle juice in the fridge. You weren't allowed to throw it out.

The only organ I eat is beef heart. I get from the butcher. Most people who try to cook it don't really know what they are doing. You have to soak it in milk for a couple of days to get rid of the blood/iron taste. brown it and make it like you would a roast in the crockpot. Yummy!

 

[monkeyboy]

So it's food that taste you back?


Never been to a Deli? Tongue is always on menu.