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Started By
Message
Anybody know how to cook Cows tongue?
Posted on 4/26/12 at 12:06 am
Posted on 4/26/12 at 12:06 am
I never had it and was interested. I saw some at a market and thought I would give it a try. I will probably just google it, but I was wondering if anybody here had any experience with it. I was amazed at how big they are. They were around 1.5 kilos.
10
Posted on 4/26/12 at 12:25 am to LakeViewLSU
Sauté it and then boil it. Then, slow cook it for about 12 hours in water with diced onions, garlic, and red wine. Then, throw it away and eat something else.
Actually, I have no idea, but that seemed as logical as anything.
Actually, I have no idea, but that seemed as logical as anything.
Posted on 4/26/12 at 12:27 am to LakeViewLSU
What the hell for? Why would you want to eat that?
Posted on 4/26/12 at 12:36 am to LakeViewLSU
I bet Otis will have some suggestions in the morning.
Posted on 4/26/12 at 12:46 am to LakeViewLSU
Season (salt, pepper, paprika, chile powder, garlic salt), brown on cast iron. Deglaze cast iron, saute onions and green peppers (or a mirepoux). Deglaze again, pour into crock pot with some red wine and/or beef broth on low. Come back in 12 hours, shred and stick on a corn tortilla with some fresh salsa, corn, and cilantro and a squeeze of lime.
This post was edited on 4/26/12 at 12:47 am
Posted on 4/26/12 at 12:47 am to magildachunks
quote:
What the hell for? Why would you want to eat that?
Because it makes the best tasting beef taco you'll ever eat.
Posted on 4/26/12 at 12:50 am to LakeViewLSU
Posted on 4/26/12 at 1:30 am to BottomlandBrew
Well damn , I'll guess I'll have to try these tacos. Wasn't even thinking that direction, but it sounds good. Thanks guys.
ETA: do I need to take the skin off the outside at anypoint? Or does cooking it for that long negate this?
ETA: do I need to take the skin off the outside at anypoint? Or does cooking it for that long negate this?
This post was edited on 4/26/12 at 1:35 am
Posted on 4/26/12 at 1:32 am to LakeViewLSU
Tacos de lengua 
Posted on 4/26/12 at 4:15 am to LakeViewLSU
Good stuff right there my friend! Will make one of the best gravys you've ever tasted.
Season it like you would a lil roast.
Get your black pot, sautee both sides until good and brown. I usually brown my meat for 30 mins to an hour. (Gives me something to do while drinking)
Take out the tongue and place it in your pots lid and sautee all your onions, bellpeppers. Celery etc..... brown these until they're very soft and caramelized.
Put tongue back in the pot, add water about halfway up your meat, turn fire for medium and put it on drink. Cook for a good 2.5-3 hrs.
Slice in half inch slices and enjoy.
Season it like you would a lil roast.
Get your black pot, sautee both sides until good and brown. I usually brown my meat for 30 mins to an hour. (Gives me something to do while drinking)
Take out the tongue and place it in your pots lid and sautee all your onions, bellpeppers. Celery etc..... brown these until they're very soft and caramelized.
Put tongue back in the pot, add water about halfway up your meat, turn fire for medium and put it on drink. Cook for a good 2.5-3 hrs.
Slice in half inch slices and enjoy.
This post was edited on 4/26/12 at 4:17 am
Posted on 4/26/12 at 6:46 am to Uncle JackD
I braised one like that years and years ago for our Monday Night Football group when we were seniors at PMH.Didn't tell them what it was until after the meal. It was fine. I eat the lengua tacos or a burrito on just about every trip to a local hole in the wall messican joint.
Posted on 4/26/12 at 7:14 am to LakeViewLSU
Tongue tacos are the way to go with this. I did one a while back that called for smoking one. I sliced for sandwiches and it was ok. The meat was surprisingly fatty.
There is a crock pot tongue taco recipe out there on the Internet. That's gonna be the one I try next.
There is a crock pot tongue taco recipe out there on the Internet. That's gonna be the one I try next.
Posted on 4/26/12 at 7:19 am to OTIS2
Tongue is a staple of Jewish diets too Otis. It requires a ton of cooking time, as there is little time during the day that group of muscles is dormant which means it is tough as hell even more than brisket.
ETA google jewish tongue recipes it will definitely bring up a ton of stuff.
ETA google jewish tongue recipes it will definitely bring up a ton of stuff.
This post was edited on 4/26/12 at 7:52 am
Posted on 4/26/12 at 7:55 am to kfizzle85
quote:
Season (salt, pepper, paprika, chile powder, garlic salt), brown on cast iron. Deglaze cast iron, saute onions and green peppers (or a mirepoux). Deglaze again, pour into crock pot with some red wine and/or beef broth on low. Come back in 12 hours, shred and stick on a corn tortilla with some fresh salsa, corn, and cilantro and a squeeze of lime.
That's my my Mexican mother did it. She didn't use red wine and added bay leaves, thyme, coriander or whatever else. All my friends thought they were eating the juciest and most tender pot roast. I didn't have the heart to tell them. Jewish delis often serve this. American Sector at the WWII museum serves an open faced tongue sandwich that is good.
Cut the outer part off (taste buds), she would score it and peel it off alike a wet suit. The remaining meat looks like a beef tenderloin.
This post was edited on 4/26/12 at 8:01 am
Posted on 4/26/12 at 8:18 am to mworld938
Posted on 4/26/12 at 8:47 am to Uncle JackD
Uncle Jack D knows what he is talking about when it comes to cooking beef tongue. Grew up on this rice & gravy as a kid. Had the tongue tacos before & they are good but you can't beat a good tongue in a gravy!!!
Posted on 4/26/12 at 8:51 am to LakeViewLSU
Go to LaPagua in Lafayette and try the Leguna Tacos. They're awesome.
Posted on 4/26/12 at 9:08 am to LakeViewLSU
quote:
do I need to take the skin off the outside at anypoint? Or does cooking it for that long negate this?
Yes, skin that bad boy.
Posted on 4/26/12 at 9:15 am to TigerstuckinMS
how do you go about cleaning it prior to cooking?
Posted on 4/26/12 at 9:15 am to TigerstuckinMS
+1000, the skin/exterior is kind of like sandpaper in texture.
ETA,it is easier to skin it after it is cooked.
ETA,it is easier to skin it after it is cooked.
This post was edited on 4/26/12 at 9:17 am
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