Somewhere under all these vegetables is an entire beef tongue. If you’ve never seen one, you might be surprised. It’s really big. And, of course, it’s just the sort of thing to gross out 9-year-old daughter, who took one look at it sitting on the kitchen counter and ran out of the room screaming.
Seems I will be eating this tongue by myself. The wife won’t have any part of it either.
I don’t know why. Beef tongue is some of the tastiest meat I know, like the best pot roast you’ve ever experienced. We get ours from our local dairy, which raises a herd of beef on grass in addition to their dairy cows and sells a wide variety of cuts. I feel good consuming the odd bits, which have the added advantage of being relatively cheap.
Before cooking the beef for 3 1/2 hours with leeks and onions and celery and carrots, I brine it for a week according to the formula in Fergus Henderson’s book, “Nose to Tail Eating,” as described in this earlier post. After the tongue cools, getting at the meat is simply a matter of peeling away an outer layer of skin that removes easily.
Looks like I’ll be eating this for about the next week. And the cooking liquid makes an excellent broth.
How many ways of eating tongue do you know?