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Beef Tongue...Love it or hate it?

Jaytizzle Dec 20, 2008 04:57 PM

I'm a really big fan of beef tongue. I go to the store and buy the whole tongue...about 2-3lbs...boil it in some beef broth, water, carrots, garlic, celery, salt, pepper and a bay leaf. 2 and half hours later....DELICIOUS GOODNESS!! I peel that super think skin off ( feels like leather ) slice it up and eat it straight or i make curry with it.

Everytime any of my friends see me cooking it, they can not pull it together to even bother trying it. Oh well, more for me!

What do you guys think?

Does the whole tongue freak you out?

What else do you eat tongue with other than Lengua tacos, Sandwich's and my favorite..Curry and white rice.

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    fourunder RE: Jaytizzle Dec 20, 2008 05:06 PM

    Pastrami, Tongue and Chopped Chicken Livers on Rye with Sliced Bermuda Onions. Deli mustard of course with a Green Tomato and New Pickles.

    One of my top five favorite sandwiches.....especially when I get it from Katz's.

    1 Reply
    1. re: fourunder
      BamiaWruz RE: fourunder Dec 20, 2008 06:10 PM

      Yes, I eat mine in a similar way. Cold, on rye with mustard.. yumm!!

    2. o
      OnkleWillie RE: Jaytizzle Dec 20, 2008 05:27 PM

      One of the great things in life. I like mine with boiled new potatoes.

      I much prefer smoked tongue but it seems to have disappeared from the face of the earth. The last one I found (about 10 years ago) cost me $38 for a small one. Fortunately, tongue is popular in the Hispanic community and I have come up with a recipe for a faux smoked tongue in a pressure cooker.

      1 Reply
      1. re: OnkleWillie
        RI Swampyankee RE: OnkleWillie Dec 21, 2008 04:11 PM

        OnkleWillie, you need a smoker. Smoking tongue is super easy. We would also lightly pickle the tongue. We sliced it superthin, served on baguette slices with warm beet salad, ummmmm.

      2. j
        Jaytizzle RE: Jaytizzle Dec 20, 2008 05:49 PM

        Interesting! Never had Smoked Tongue before. I def need to try that!

        1. OCEllen RE: Jaytizzle Dec 20, 2008 05:56 PM

          I miss it! My mother used to make 'boiled' tongue about twice a month (way back in the '50's - '60's in Indiana) it was cheap and delicious meat ... I have problems finding it now except for a few Mexican markets here in SoCal. We ate it with Heinz Ketchup mixed with horseradish - cocktail sauce for the mammalian! And sandwiches with hot sweet mustard the next day!

          1 Reply
          1. re: OCEllen
            Jaytizzle RE: OCEllen Dec 20, 2008 06:31 PM

            I go to 99 Ranch Market and they always have it. It's about $3 a pound. So you're looking about $8 - $9 for a whole tongue. Not bad for the most tender meat EVER! =)

          2. E Eto RE: Jaytizzle Dec 20, 2008 07:02 PM

            Tongue stew is one of my favorite Japanese yoshoku dishes.

            3 Replies
            1. re: E Eto
              RedVelvet RE: E Eto Dec 20, 2008 07:16 PM

              I love tongue. Love it grilled at japanese ramen shops here in NYC, love it in headcheese I buy at Gold Label in Brighton Beach and love it in a stew I make often (but mostly with pork tongue) with onions, tomato sauce and olives. No problem eating it boiled either.

              1. re: RedVelvet
                Barry Strugatz RE: RedVelvet Dec 22, 2008 05:42 AM

                Never tried Japanese tongue, but would like to. Which ramen shops serve it in NYC?

                1. re: Barry Strugatz
                  RedVelvet RE: Barry Strugatz Dec 23, 2008 12:36 PM

                  Men Kui Tei on Cooper Sq. makes the most tender one. Menchanko Tei has is on the special menu also.

            2. j
              Jeri L RE: Jaytizzle Dec 20, 2008 07:19 PM

              I've never tried it and not likely to...still dealing with childhood trauma of seeing a whole boiled tongue in a casketlike Tupperware container. A semi-regular occurance, every time my parents bought a beef quarter. So yes, the whole tongue freaks me out. Especially when encased in a translucent plastic box. It was one of those things they never made me try, with the "fine, more for us then" rule that also applied to crab and avocados. Why waste it on a kid who is sure it's icky anyway?

              1. tracylee RE: Jaytizzle Dec 20, 2008 07:32 PM

                I've only had it in Ecuador as Arroz con Lengua, which is also a euphemism for a nagging wife! It was served to us as lunch during Peace Corps training, so not something I ordered, but was willing to try. Didn't make much of an impression on me one way or the other. It was pretty finely diced and mixed in with the rice.

                1. c
                  Cameraman RE: Jaytizzle Dec 20, 2008 08:42 PM

                  Tongue, cucumber, sliced hard boiled egg on an onion roll with mustard. My mom also used to make potted meats -- tongue, meatballs, chicken -- I can't remember exactly what it was (it's been 40 years) but I believe it was meat cooked in a sweet and sour tomato sauce and I think I remember ginger snaps crushed into it.

                  1 Reply
                  1. re: Cameraman
                    pepperqueen RE: Cameraman Dec 20, 2008 09:09 PM

                    There is an absolutely wonderful recipe in "Mrs. Chiang's Szechwan Cookbook". It is to die for. I wish I could find tounge here--maybe the meat manager at our supermarket can get it for me.

                  2. ipsedixit RE: Jaytizzle Dec 20, 2008 09:54 PM

                    Pickled beef tongue when done right is sublime.

                    1 Reply
                    1. re: ipsedixit
                      woodburner RE: ipsedixit Dec 21, 2008 04:02 PM

                      That's what you get in the NY delis... pickled tongue. One of my favorite things in the world, with mustard, on rye. You can get the raw tongue for cooking at Sam's Club in Elmsford, ny, and you can get the pickled, ready to eat tongue at Stew Leonard's in Yonkers. Unfortunately, it seems to be about 97% fat lol.

                      Amyone have a good method for pickling the tongue? Would rather pay the $3 per lb raw than the $8 or 10 for pickled...

                    2. s
                      Sharuf RE: Jaytizzle Dec 20, 2008 11:51 PM

                      A German lady fixed me her specialty - boiled tongue with horseradish sauce - it was wonderful. The sauce was a white sauce liberally boosted with horseradish, and accompanied with boiled potatoes.

                      1 Reply
                      1. re: Sharuf
                        Passadumkeg RE: Sharuf Dec 21, 2008 01:25 PM

                        Norwegian style is similar w/ dill sour cream sauce o
                        lingua taco. Gracias a la vida!

                      2. r
                        Raquel RE: Jaytizzle Dec 21, 2008 01:04 PM

                        Wow. Cool topic. My Greek mom used to cook it when we were kids and we used to devour it. Of course, never really knew what it was as a kid. Haven't had it since, and like a couple others, not sure I could do it now knowing what it is! She hasn't made it in years as far as I can remember now though.

                        I'm not sure if it's a Greek recipe, but she used to make alla cacciatore, sort of. I think she also used some cinammon in there too. My memories of it were delicious. Very tender and with an interesting chewy texture that I remember really liking.

                        1. m
                          mordacity RE: Jaytizzle Dec 21, 2008 03:18 PM

                          I was in the hate camp until a few weeks ago. I had always been put off by the texture, but my ex persuaded me to try it again at a tacqueria in Brooklyn and it was amazing. Soft and buttery, not chewy at all. Call me a convert!

                          1. r
                            roro1831 RE: Jaytizzle Dec 21, 2008 04:07 PM

                            I have always loved it, my grandmother then mother used to cook it all of the time. I boil mine then peel off the tough skin, then cut slits in it and stuff it with garlic. Then I cook it like a pot roast for a few hours.
                            I love tongue tacos as well.

                            1. s
                              smartie RE: Jaytizzle Dec 21, 2008 06:14 PM

                              raising my hand in favour of tongue. We often get lunch from the local deli at my office and my coworkers (scuse the pun!) think I am disgusting to have a hot tongue on rye.

                              My mum also used to make tongue regularly, boiled with bayleaves, celery, carrots and peppercorns then she would press it overnight under a plate loaded with heavy cookbooks and anything else that would weight it down.

                              If anyone is going to the UK pop into Marks and Spencer food department and in the sliced meats section (packaged) you will find thin sliced tongue which is unbelievable. I do miss M & S now that I live in the US.

                              1. Miss Needle RE: Jaytizzle Dec 21, 2008 09:01 PM

                                Love, love, love beef tongue. So tasty. I purchased a whole bunch from American Grassfed Beef for a great price. I just wish they were a bit lower in fat.

                                1. b
                                  bnemes3343 RE: Jaytizzle Dec 22, 2008 05:52 AM

                                  Tongue sandwich at a good deli

                                  1. j
                                    Jaytizzle RE: Jaytizzle Dec 22, 2008 12:03 PM

                                    I just went and bought a whole 2 3/4 lb tongue for $7.50. That's about $2.50 a lb. Can't beat that! I'm going to boil it tomorrow.

                                    Waiting for a delicious meal!! =)

                                    1. PeterL RE: Jaytizzle Dec 22, 2008 12:13 PM

                                      Love it in many different ways. I most like the curry beef tongue on rice served at many HK style cafes. When i cook it myself I use a pressure cooker, half an hour.

                                      1. Will Owen RE: Jaytizzle Dec 22, 2008 02:29 PM

                                        "Oh, I could never eat something that's been in some animal's mouth! Just gimme a dozen eggs..."

                                        But seriously folks.. this was another thing, like pot roast, my mom did often and never got right. Cooked it too hot and fast, and while I liked it okay it was always chewy and rubbery. So my first tacos de lengua were a falling-down revelation to me. I can't really justify cooking a tongue, since that kind of meat should not be eaten much by people subject to gout, but I will have me a few tacos now and then, or even a full-meal plate.

                                        1. mamaciita RE: Jaytizzle Dec 22, 2008 02:53 PM

                                          This post is JUST what I needed!

                                          I have always wanted to expirament with tongue but did not know where to start. I would have never thought of curry OR smoked, but I love--and can easily produce--both.


                                          1 Reply
                                          1. re: mamaciita
                                            Jaytizzle RE: mamaciita Dec 22, 2008 03:32 PM

                                            Glad we can help! I'm actually making beef tongue curry tomorrow!

                                          2. Sam Fujisaka RE: Jaytizzle Dec 22, 2008 04:03 PM

                                            Love it! Best sliced thinly and cold and eaten with hot Japanese rice and a chlie based dipping sauce

                                            4 Replies
                                            1. re: Sam Fujisaka
                                              Passadumkeg RE: Sam Fujisaka Dec 22, 2008 05:48 PM

                                              What's this best stuff???

                                              Best eaten hot wrapped in a corn tortilla! IMHO.

                                              1. re: Passadumkeg
                                                Sam Fujisaka RE: Passadumkeg Dec 22, 2008 06:23 PM

                                                You've captured the existantial angst of the 20th Century Tokugawa Japanese American Latino and the absurd asininity and delicious absudity that includes chapatis as tacos filled with dazzled lengua or intestino croquante and tortillas filled with curried mutton.

                                                1. re: Passadumkeg
                                                  Jase RE: Passadumkeg Dec 22, 2008 06:40 PM

                                                  No conflict, rice, tongue, chile drizzled sauce wrapped up in a tortilla!

                                                  1. re: Jase
                                                    Sam Fujisaka RE: Jase Dec 22, 2008 07:05 PM

                                                    Exactly. And all while we watch the Packers and the Bears.

                                              2. s
                                                SFDude RE: Jaytizzle Dec 22, 2008 09:20 PM

                                                I can't stand the texture.

                                                1 Reply
                                                1. re: SFDude
                                                  Stephanie Wong RE: SFDude Dec 22, 2008 10:52 PM

                                                  Texture can depend on which part of the tongue you're eating and how it's cooked.

                                                  Corned tongue is more firm than braised/stewed tongue, and the tip of the tongue can almost be crisp vs. the softer base of the tongue.

                                                2. JungMann RE: Jaytizzle Dec 23, 2008 06:49 AM

                                                  My mother used to slow cook a sweet and sour lengua estofado that I loved. The tender flesh nearly melted into the flavorful sauce. Feeding that wonderful dish to her kids is probably what prompted us to have an open mind to a lot of the exotic foods we now enjoy as adults, perhaps in the search to re-create the wonderful flavors of that offal dish. For my own part, I've also made tongue in a mushroom cream sauce.

                                                  4 Replies
                                                  1. re: JungMann
                                                    Jaytizzle RE: JungMann Dec 23, 2008 10:23 AM

                                                    Mushroom Cream sauce? That actually sounds good. How did you make it?

                                                    1. re: Jaytizzle
                                                      JungMann RE: Jaytizzle Dec 23, 2008 10:56 AM

                                                      I've done riffs on this recipe: http://www.yollyking.com/yollyking/le... (be prepared to have your retinas burned by the background), adding some cream and/or sour cream to the sauce as well as pimenton and roasted garlic. Then there's the semi-homemade version found here: http://www.pinoycook.net/ox-tongue-le... which is equally tasty.

                                                      1. re: JungMann
                                                        Jaytizzle RE: JungMann Dec 23, 2008 11:04 AM

                                                        Thanks a lot JungMann. I'm for sure going to try one of those recipes.

                                                        1. re: Jaytizzle
                                                          JungMann RE: Jaytizzle Dec 23, 2008 11:31 AM

                                                          Let us know how you like it. It's a special kind of hound who's willing to try classic Filipino recipes!

                                                  2. L_W RE: Jaytizzle Dec 23, 2008 11:04 AM

                                                    When I was a kid, I happily ate it---both when mom made a whole tongue and also as cold cuts. Do not ask me why, but it took me until I was about 10 to actually "connect" the fact that what I was eating was a TONGUE. Now, at the age of 10, this was somewhat traumatic (I have no clue what I THOUGHT it was....maybe I thought it was the brand name or something like that). In any case, I boycotted it starting back then. I probably would try it again now...

                                                    1 Reply
                                                    1. re: L_W
                                                      DockPotato RE: L_W Dec 23, 2008 01:15 PM

                                                      Refer to Will Owen's earlier remark about tongue and eggs. Have you found out about them yet? : )

                                                      For sure try it again - we also love both home cooked and deli sliced.

                                                    2. s
                                                      SonyBob RE: Jaytizzle Dec 23, 2008 01:46 PM

                                                      I loved tongue even as a kid. Can't say the same for my wife. We were very young, in college and living in married student housing. (read tiny apartment in the middle of winter in Kansas). She had never had tongue but I talked her into giving it a try. I bought one (they're not pretty) and instructed her to put into a pot of water, add a box of pickling spice and simmer away for a couple of hours. Imagine being pregnant and confined to a space no larger than coat closet and smelling that thing cooking away. That's the last time I ate tongue (1962)!

                                                      1. l
                                                        Lampredotto RE: Jaytizzle Dec 23, 2008 04:09 PM

                                                        Lesso di Lingua (boiled veal tongue) served with salsa verde, horseradish sauce or mostarda di cremona. Typical italian Christmas fare, yum! Along with tortellini in capon broth and other boiled meats.

                                                        You can order your tongue from Jeffrey's (butcher) inside Essex Market (NY). He'll take a shine to you. Remember not to boil any other meats with your tongue, or you'll spoil them.

                                                        I'm still don't know where to find real fresh horseradish...

                                                        1. f
                                                          Fydeaux RE: Jaytizzle Dec 23, 2008 05:32 PM

                                                          I cant get it often enough! Try boiling it with some Zatarain's Crab & Shrimp Boil (the BAG, not the liquid!).

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