Tuesday, May 12, 2009

Cooking A Delicious Beef Tongue

Delicious Beef Tongue

1 Large Beef Tongue ( Size to Fit your pot)
1 Large Onion3 Bay Leaves
1 tsp. Thyme Leaves, or ground if that's what you have.

Choose a good size tongue at your local meat market. If you have a large family cook several in your large stock pot. If it is frozen make sure you allow it to defrost totally.

Wash your tongue after removing it from its package, and put it in your large pot, making sure the water will cover your chosen tongue.

Add a quartered onion, and all the spices. Fill your pan with water making sure to cover tongue with water.

Cover and Cook on your stove-top at medium heat until it's at a good boil, then reduce heat to low and let it cook for 4 to 5 hours. Your time won't change whether you are cooking 1 or 10 tongues. You may need to add hot water if the water gets low. This usually only happens if you are using a large stock-pot with a loose lid.

You know when your tongue is done when a large piercing fork slides in and out easily and there is no color to the juices from piercing holes.

Turn off your stove-top heat and allow tongue to stand for 15 minutes. CAREFULLY remove tongue to a large plate. I use the large piercing fork to hold the tongue in place and use a sharp knife to start peeling the heavy skin. It peels easily while the tongue is hot. Just becareful because it can have pockets of boiling water trapped under the skin.

You can eat the tongue hot as a main course, or my children and grandkids favorite is cold tongue sandwiches.
Experience Life !


Luna said...

Welcome to my blog , i'm so happy to have you as one of my followers , in my blog you will find many ideas , graphic patterns and more.Everything free for you to copy......and start crocheting ....Welcome again !!!! And thank you for visiting....I bit that thong was good....! My mother and law use to make it so good , with bay leaves ,cooking red wine , sweet peas , sliced carrots , potatoes , onions and more ,After cooking it , she just pop it in the oven with all ingredients including water for almost 2 hours and done.I don't have the recipy but can remember some of her process making it.


Pammy Sue said...

Um, WHAT??! No tongue for me please. I just can't do it!

Rainbow In The Grey Sky said...

Intresting Babara , i didn't think tounge was really a western dish but then what do i know? I have had Oxen tounge much thiner and smaller than you beef one, tasted like liver but no strong flavour and softer texture.