So a couple of weeks back I saw beef tongue at the market for a decent price. Well it was actually pricier than the beef shank, but still affordable at about $13 for 3.5lbs.
So I used the handy-dandy internet to help me with the next part but it basically went like this:
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The tip of the tongue is really crazy. I'm not sure what the spikes are for except maybe to puncture the grass so the cow can lick it up. |
1) Clean the cow's tongue thoroughly with nice cold water (I used a toothbrush)
2) Leave it to soak in cold water for a couple of hours. Change the water a couple of times during that duration. I kept it in the fridge during this time.
3) I used a pressure cooker, for about 1.5 hours to cook the tongue with some onions, jalapenos, Thai basil, salt, and water.
4) Prepare some ice-cold water and when you're done cooking the tongue, dunk it in and let it cool. At that point, you can peel the skin off the gonue and skim the fat from the remaining stock in the pot.
5) From there you can trim off the tendons and fatty parts that you're
not interested in. I cut up the back half into chunks for use in a stew,
and the front tip I used in a stir-fry. There was so much stew, in
fact, that I had to freeze down half of it for later!
Give it a try! It's such an interesting organ to look at and very tasty! More photos below!
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The skin gets very wrinkly and comes off quite easily. |
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It appears very much like a regular tongue after the skin is off |
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Lots of interesting parts but it all seemed a little fatty and tough at the back... |
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So I trimmed it down, leaving mostly muscle. |
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Cut it all up and enjoy! |