Comments on: Beef Tongue

By: admin

admin — Thu, 11 Mar 2010 21:34:21 +0000

@Darcy Thanks for commenting! Wondering how do you usually prepare the beef tongue for your family? Do you stew or grill?

By: Darcy

Darcy — Thu, 11 Mar 2010 20:02:28 +0000

I’ve been cooking and feeding beef tongue to my family for a year or so now and we all love the super-beefy flavor. I haven’t ever pickled it before but I’m definitely going to try your recipe. I’ve been searching for some time now for one that sounded good and this one hit the spot. Thank you!

By: Niki

Niki — Wed, 27 Jan 2010 02:10:04 +0000

I can’t wait to taste this recipe (it’s in the post-pickling water bath now). We ate a lot of tongue when I was growing up in St Paul, MN, but never pickled it first. The Mexican grocery down the hill on Concord (now Cesar Chavez Blvd) often had it on sale, and my mom loved a bargain for feeding 4 hungry kids. After serving slices for dinner, she’d take the extras, run it through the rough disc on the old fashioned meat grinder, and add good mustard, mayo and some chopped celery and dill pickle. Spread this on good wheat bread, and what a delight! I loved shocking my girlfriends in the lunch room when they would ask for a bite of my “beef salad sandwich” because it smelled so yummy. Then I’d tell them they were enjoying beef tongue!

By: Jon

Jon — Thu, 14 Jan 2010 21:33:07 +0000

I’m wondering where the heck people get it into their heads that tongue or organ meats are somehow “weird” or “strange.” Had I never heard comments like Jeff’s or X’s, it would not ever have occurred to me that the cafeteria liver and onions I used to LOVE as a kid is any stranger than steak or chicken breast. I find reactions to tongue particularly disturbing since it is a muscle, just like the loin or other “normal” cuts. This must be a learned behavior. I’ve often thought that kids don’t like greens, liver, etc because people (parents) tell them they’re not supposed to like it.

By: James H Thomson

James H Thomson — Sun, 27 Dec 2009 19:07:53 +0000

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By: CelesteFaber

CelesteFaber — Sun, 27 Dec 2009 18:42:16 +0000

I grew up on a farm and we raised our own beef cattle. When these animals were butchered (and most of them sold) we would bring home our half of beef along with any ‘left over’ meat that the other people would not take, i.e., tongue, heart and liver. My mother would slow cook the hearts and tongues together and then cut into small pieces and pickle them (in canning jars). This is something that became a real treat; my brother and I would open up a jar and sit on the kitchen counter and eat right out of the canning jar.

By: admin

admin — Mon, 07 Dec 2009 17:57:26 +0000

Hi Mike! Thanks for taking the time to post feedback. Hash with the leftover sounds amazing! Perhaps I will sneak serve beef tongue to my guest on St Patrick’s day, might help some of my friends to get over their offal fear. You got me thinking now. Thanks again for reading, glad you enjoyed it.

By: Mike

Mike — Sun, 06 Dec 2009 18:35:50 +0000

Made the recipe as described and thought the tongue tasted like the best corned beef. Served the tongue over risotto and sauerkraut. Also, made hash out of the leftovers. It was very good and I will also use this recipe for my brisket around St Patty’s time. Thanks!

By: Jeannine from Pittsburgh

Jeannine from Pittsburgh — Thu, 28 May 2009 18:20:07 +0000

Thanks for the great recipe. I just had the finished product last evening and it was the best tongue ever! (Of course my boyfriend wouldn’t even go into the kitchen with it, let alone eat it. More for me, and my cat!) One question however. Why the warning against tap water? I used tap water and it was fine. What is the alternative–bottled water?? I have River Cottage Meat Book and I don’t recall Hugh ever warning against tap water. Perhaps it’s in the American version (I have the British). Anyway, great recipe, but I’d say throw all caution to the wind and use your tap water–it’s fine!!

By: Lewis

Lewis — Mon, 04 May 2009 20:49:51 +0000

Hello Just been looking at your blog.

Have you heard of St Johns a resturant in London which is making offal recipes popular at the moment. The chef is Fergus Henderson and he’s got a great cook book called Nose to Tail Eating.

We made his deep fried lambs brains and they were delicious.

http://bagsofflavour.blogspot.com/2009/02/meat-monday.html