HI - There are some Middle Eastern markets nearby that feature very unusual cuts of meat. I'm intrigued by lambs tongue, but I have no idea of how to cook it. Suggestions please.Thanks
When I was a kid my Mom used to make them braised with sweet and sour middle-eastern spices. You have to blanch and peel them first, then braise or bake slowly. I recall raisins and Angostura Bitters and I'm guesssing cinnamon and onions, probably stock and perhaps tomatoes and vinegar. Really fantastic.
I use pork tongue more than any thing else these days, but the basics are the same. Simmer in lightly flavored water till (almost) tender. Cool enough to handle and remove the skin. It stores in the fridge well at this point. Cold tongue can be sliced, seasoned and served cold, or it can be warmed and seasoned.
Beef tongue has a thicker skin that removes easily. It is harder to remove the skin as thoroughly on the small animals, but also not as necessary.
Tongue seems to taste best with a piquant sauce.
If it is anything like cow's tongue you have to cook it and strip off the taste buds, until you reach the smooth tissue. Not for the faint of heart.
...reminds me of a dish I read about in school labeled "Cocks Combs stuffed with Lambs Tongue". Sheds a whole new light on "Nose to Tail" !
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