My husband has a beef tongue he wants me to cook, i have no idea what to do with it. Anyone out there know?

-- Susan (dsowen@tds.net), February 19, 2002

Answers

Boil it in water until you can stick a fork in it. Peel it, and "clean" it up (vessles and extra fat) and then slice it. Salt/pepper to taste. Wonderful on sandwiches!

-- Trisha-MN (coldguinea@netscape.net), February 19, 2002.

My girlfriends mom dose the same, boil, peal and clean, slices it then simmers it with spagetti sause just 5 min. and poors over wide noodles. Dosn't look to good and tasted it to be polite but hey that stuff is GOOD!

-- Teresa (c3ranch@socket.net), February 19, 2002.

As above. Be aware that it contains a lot of fat. Have patience skinning it - a lot of it goes easy, but the bit towards the tip is difficult.

-- Don Armstrong (darmst@yahoo.com.au), February 19, 2002.

My favorite use of it is as a lunch meat spread. Boil and skin as others have mentioned, and then grind it up with pickle and onion and add mayonnaise to make a wonderful spread.

-- diane (gardiacaprines@yahoo.com), February 19, 2002.

My mother used to boil it first clean it and then she was roasting it in the oven, after that, she was serving it with sweet potatoes with caramel on top, this I understand its a french dish. good luck Ralph.

-- Ralph Roces (rroces1@yahoo.com), February 19, 2002.

I have no idea of the preperations, but mom made a beef heart gravy we put over dumplings. Good. :) Mmmm. Skinned, cubed, and boiled a long time. Old German recipe - where things really aren't written down.

--->Paul

-- paul (ramblerplm@hotmail.com), February 19, 2002.

So much can be done with beef tongue, boiled as listed above, and skined. My favorite is a bit messy, but always a tasty tid bit. When butchering the off fall must be delt with as soon as possible as it does not last that long. I cook the tongue, heart, and kidneys until they are done and tender, I then cut into chunks and place into a bowl or a bread pan. I then pour heated meat gelletin over and mix. After refrigeration I can knock the contents out of the form and slice into sandwich meat. This is sometimes called "Scrapple" you see it in the stores with green olives in it called olive loaf. You can make your own scrapple without the heart and kidney, this is just my own taste. You get the meat gelletin mostly from pork or fowl when you boil it. Allow the liquid cool and lift the congeled layer of fat from the pot, continue to cook the liquid down to reduce the water content, what is left is the gelletin.

-- Rusty (brookdale@qwest.net), February 19, 2002.

When he is not looking throw it to the dog !!!!

-- Patty {NY State} (fodfarms@hotmail.com), February 19, 2002.

My mom snuck one in on us for dinner one time...she cooked it just like a roast. Later that evening she told me, I was traumatized for a little while, but it actually tasted really good.

-- j willis (jwillis@louish.com), February 19, 2002.

skin it before cooking...pretty hard but can be done.

soak it in a corning brine...like salt, vinegar, spices for a couple of weeks in the fridge. Don't use a metal vessel.

Cook it like corned beef.

yummo.

Oscar

-- Oscar H. Will III (owill@mail.whittier.edu), February 19, 2002.

My parents used to cook this often and it tastes good. They cooked like a boiled dinner. It has a taste somewhat like ham to me. My family will not hear of eating tongue of anything. I don't think they realize they have eaten cod cheeks and tongue often. But you can't disguise a cow tongue.

-- Irene Burt (renienorm@aol.com), February 19, 2002.

Reminds me of an old joke: City boy goes into a small country cafe and is told the special of the day is beef tongue. He says"I refuse to eat anything that comes out of the mouth of an animal. What else do you have?" Waitress says "How about some eggs then?"

-- David (mncscott@ak.net), February 20, 2002.

Rusty,

What you've described I've always heard called 'souse.' Scrapple (particularly east of here) is made with corn meal mush instead of the gelatin, and almost exclusively in Cincinnati they use pin oats and call it goetta.

You say tomato, I say 'tomahto',

Mark

-- Mark in West Central Ohio (mark@marksykes.net), February 20, 2002.

Mom just boiled it, then after cooling, she sliced it and peeled the outer skin off of it. I cannot remember the taste, but do remember that us kids loved it.

I make wonderful beef and noodles out of beef heart. Cut the heart into hand size pieces and cut off the "ugly" stringy veins and put in the crock pot and cook it a LONG time. Cool and cut off any thing that you still think is ugly. Cut into bite size chunks. SOOOOO tender and a wonderful texture.

-- Bonnie Norris (queqid@att.net), February 20, 2002.

I'm not so sure I want to taste something that might be tasting me back!

-- TonyG (funny@funny.com), February 20, 2002.

Well Susan with all this good advice it sounds like you have this problem licked...Jimbo

-- Jim L (MI U.P.) (jtbutcher30@hotmail.com), February 23, 2002.