I DID IT! (But I had some help.) I finally cooked up the tongue we got with our quarter of grassfed beef. This is one of my “catch up” posts – one where I took pictures but didn’t post when it actually happened. You can see it was bright and green outside in the photos.
My sister Lois visited last fall, and what are big sisters for if not to help you eat strange things. That said, we dragged the tongue out of the freezer. Mmmmmmmm….
Lois gave it a good washing and held it up for a nice shot.
Cooking it couldn’t be much simpler. The tongue gets a lot of work, so it’s all muscle (no fat – mo marbling). Mom always boiled it when we were kids, so that’s what we did, too. We put it in a kettle of water with about an inch of water over the top, and added plenty of aromatics – garlic scapes, onions, bay leaves, salt, pepper, and some celery.
Cover and simmer for 2-3 hours (I think we did 2 1/2). Once finished cooking, place the tongue in an ice water bath to chill it enough to handle.
Once you can handle the tongue, peel off the skin.
This will give you an excellent piece of lean meat.
Slice thinly and serve with your choice of condiments. My brother Rich suggests horseradish.
And that’s it! It was very tender and delicious, and the boys couldn’t tell it wasn’t “regular” roast. (Personally, I found it to be more tender than the roast we had cooked the day before.)
So, what unusual meats have you enjoyed recently? I’d love to hear from you.
Real Food Wednesday,
Real Food Weekly,
and Pennywise Platter Thursday.
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