Bubbyswhollycow’s Weblog


Tongue, at long last
June 27, 2008, 4:39 pm
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Yesterday we finally got our shit together and smoke the tongue from our first steer. I have to admit, all the offal was kind of freaking me out. First, the heart, which I had never eaten before, and which turned out to be really good, tasty, and kind of amazing to eat, putting a whole new spin on the phrase eat your heart out. Then the liver, which I was afraid of because I have always cooked calves livers, or chicken livers. I thought the beef liver would be very gamy, but in fact it is very much like calves liver. The chopped liver tastes almost like chicken chopped livers.

One fear I had was whether or not the offal would sell. This fear was unfounded. The customers at Bubby’s are somewhat sophisticated, and they have embraced the whole steer idea(r).

The tongue, the last, but not least, of the offal, proved to be the best of the best of the offal. Now, we have cooked every part of our first cow with very good result.  There is a level of confidence, and enthusiasm for all of it, now that we have seen with our own eyes how it all goes.

Here is our recipe:

1 (about 3 pounds) fresh beef tongue
6 Quarts Water
6 Tbl Salt
1 1/2 cups vinegar
2 cups light brown sugar
1/2 teaspoon whole cloves
2 teaspoons allspice
1 bay leaf
1 stick cinnamon
1 Tsp Ground Ginger
1 teaspoon ground pepper

Cover tongue with water. Add 1 teaspoon salt for each quart of water. Cover tightly and cook slowly until tender, 2 hours.

Drain all but 2 cups of the water from pan. Add the remaining ingredients and return sliced meat to pan. Place in the smoker at 200, uncovered for 2 hours.

Cool the tongue in the liquid in which it is cooked. The cooling should be done under refrigeration or where there is circulation of cool air.

Before serving, remove the skin and cut away the roots. Slice tongue thinly, crosswise. Serve on rye bread with cornichons, russian dressing, and chopped onions.

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1 Comment so far
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When you return the sliced meat to the pan,and add the other ingredients. Do you put pan and all in the smoker, or what?

Comment by Lealand Sherman




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