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Post by droppedstitch on Jul 12, 2020 21:41:40 GMT -5
My father in law loves cow tongue and can’t get anyone to make it for him. When I saw the recipe in the Idle Hour I offered to make it for him. I followed the NYT recipe and the cooking instructions from the Idle Hour. All in all pretty easy and tasty! However, pealing it was not my favorite. I ended up slicing it up and serving like a steak salad. Tongue * 3 tablespoons neutral oil, like grapeseed or vegetable * 2 Spanish onions, roughly chopped * 2 ribs celery, roughly chopped * 1 large carrot, peeled and roughly chopped * 1 3- to 3 1/2-pound beef tongue, rinsed * 12 parsley stems * 2 dried bay leaves * ½ tablespoon black peppercorns * 4 tablespoons red-wine vinegar * 1 tablespoon kosher salt * Sauce gribiche (see recipe) * Fresh parsley * Extra-virgin olive oil To serve, cut the tongue crosswise into thin slices, and arrange on a platter in a single layer. Drizzle with a few drops of the braising liquid. Spoon the gribiche over the tongue, and top with some fresh-picked parsley leaves and a generous glug of olive oil. Gribiche * ½ teaspoon salt * 1 tablespoon Dijon mustard * 1 tablespoon wine vinegar * 3 tablespoons olive oil * 1 tablespoon capers * 2 cornichons, finely chopped * 1 hard-boiled egg, finely chopped * Freshly ground pepper * 1 tablespoon chopped parsley In a bowl, mix all ingredients except parsley. Taste and adjust seasonings to your liking. When ready to serve, mix in parsley. Serve with cold meat like leftover leg of lamb or roast chicken; also good on roast vegetables like carrots and turnips, or good-quality cold cuts like rare roast beef or turkey breast.
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Post by vaporvac on Jul 13, 2020 14:30:42 GMT -5
Good for you. I'm glad to see someone using these oft maligned and forgotten bits of meat. That's a typical French way of serving it cold or hot. I have multiple recipes for tongue if you'd like others, I can rustle them up. I think Nana posted one a while back when she was investigating "variety" meats.
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Post by karitx on Jul 13, 2020 14:48:40 GMT -5
Tongue looks pretty bad while cooking, but it's really tasty! We cook one once in a while, but it's also on the menus of several local taquerias as a taco filling. My husband gets really excited when he sees lengua on the menu.
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Post by mach12 on Jul 13, 2020 15:55:49 GMT -5
That sure brings back memories. When we had only been married 4 or 5 years, had two toddlers, and were surviving on Navy E-5 pay we often had things like beef tongue, heart, and liver on the menu and I was surprised how good it was. My wife has all kinds of tricks, like soaking the liver in milk and there was something she did to the tongue to peel it but darned if I can remember. I know it involved soaking it overnight but I don't remember what she soaked it in. Another good one for the budget was Spam that she'd cut into with about 1/8" diagonal cuts two ways to make kind of triangle cuts and then stick whole cloves at the "x's" of the cuts, then she'd spoon canned diced pineapple over it and bake it. I don't know whether tongue is a budget food anymore though. Seems every time I assume that I find that the demand is up for those kinds of things, and so is the price.
I really like the looks of that Gribiche. I've made it before but forgot all about it and I think the recipe was different because I had to search high and low for one of the ingredients, which kind of put making it again in the "maybe someday" file. I really liked it though. I think I have everything on hand this recipe calls for and this is a great time of year to use some. I've recovered from my surgery to the point that I'm doing a lot of the cooking again so doing something different is great. Thanks for posting it!
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Post by Chuckie on Jul 13, 2020 18:33:57 GMT -5
My father in law loves cow tongue and can’t get anyone to make it for him. When I saw the recipe in the Idle Hour I offered to make it for him. I followed the NYT recipe and the cooking instructions from the Idle Hour. All in all pretty easy and tasty! However, pealing it was not my favorite. I ended up slicing it up and serving like a steak salad. I remember having it ONCE as a child, as I'm SURE me Da must've been PAID say w/a 1/4 side of beef for a job he did, and they prolly threw in EVERYTHING that THEIR family didn't eat!! LOL Again, have N-E-V-E-R prepped it, but this makes the 'peeling' look rather "easy" (for an OBSERVER anyways! ) www.youtube.com/watch?v=-wEWDjE5MUk#action=shareCHEERS! Chuckie
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Cow tongue
Jul 13, 2020 21:12:28 GMT -5
via mobile
Post by droppedstitch on Jul 13, 2020 21:12:28 GMT -5
Tongue looks pretty bad while cooking, but it's really tasty! We cook one once in a while, but it's also on the menus of several local taquerias as a taco filling. My husband gets really excited when he sees lengua on the menu. If I ever cook it again, tacos it is!
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Cow tongue
Jul 13, 2020 21:14:49 GMT -5
via mobile
Post by droppedstitch on Jul 13, 2020 21:14:49 GMT -5
My father in law loves cow tongue and can’t get anyone to make it for him. When I saw the recipe in the Idle Hour I offered to make it for him. I followed the NYT recipe and the cooking instructions from the Idle Hour. All in all pretty easy and tasty! However, pealing it was not my favorite. I ended up slicing it up and serving like a steak salad. I remember having it ONCE as a child, as I'm SURE me Da must've been PAID say w/a 1/4 side of beef for a job he did, and they prolly threw in EVERYTHING that THEIR family didn't eat!! LOL Again, have N-E-V-E-R prepped it, but this makes the 'peeling' look rather "easy" (for an OBSERVER anyways! ) www.youtube.com/watch?v=-wEWDjE5MUk#action=shareCHEERS! Chuckie My in-laws purchased a 1/2 side of beef to share among the family, which is how we acquired the tongue. It’s on them to cook the heart, though!
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Post by nana on Jul 14, 2020 9:21:03 GMT -5
I fooled my husband with thermowell cooked pork tongue tacos. He said they were the best tacos ever until I let the cat out of the bag that they were pork tongue. But I did get a few more to stash in the freezer. They are really good, and small enough to disguise once they are shredded up.
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