Tongue- it’s what’s for dinner. My dinner, because I am the only one who likes this most tender cut of meat. Of course, the prep work is a bit off-putting. We just stick it in the crockpot and when it’s done, peel/cut off the outer layer, and I eat the center over several meals. I love how tender and tasty it is.
If this works, the picture of the tongue before peeling is ‘below the fold.’ If it doesn’t work…. Um…. oops?
9 Comments
Okay, I’ve got two of those in my freezer. One day it’ll be three. I really need to deal with them.
What do you put in the crock pot besides the tongue? Did you use the spiced boiled tongue recipe that you already have on your blog?
Sometimes I add some Bragg’s amino acids to the tongue, but mostly, I just cook the tongue, remove the outside layer, and eat the middle with a bit of salt. It’s so tender and flavorful that it really doesn’t need anything else.
I cooked beef tongue once… on the first day I was up and about after having the flu (influenza, not norovirus). Not such a good idea. I unwrapped it from the butcher paper, and it just looked so tongue-ish that I got a little weak in the knees. I’ve never prepared tongue again, although I’d be willing to try it again, if someone else did all the cooking and prep work.
Mmmm … tongue!
I found a Mexican recipe for tongue once–basically the meat, chopped up fine, with tomatoes, corn, chiles, and spices. I serve it over cornbread. It is so good DOB will eat it even though he thinks tongue is disgusting–he just prefers I not remind him what’s in it as he eats.
I grew up eating moose and caribou tongue – love it! Just boiled and then eaten with salt (like you said) or sometimes with spicy dijon mustard. Oh my! I’d like it if no one else in the family liked it…all the more for me.
There’s a caribou tongue that’s been languishing in my freezer for a couple of months – time to do something about it!
Thanks, now I’m in search of a good tongue recipe; this has intrigued me for quite a while!
I love the taste, but the texture is…offputting. I love lengua street tacos as much as the next person (okay, I confess, probably much more), but every once in a while I think about the texture and am struck by the bizarre feeling that my food is tasting me back. *Shudder*
for me, it’s the texture that is the best. It just about melts in your mouth it’s so tender.