cow tongue anyone?

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by Mojo Chick'n, Dec 9, 2008.

  1. Mojo Chick'n

    Mojo Chick'n Empress of Chickenville

    Ok, so I have a cow tongue from our cow we butchered.

    I remember eating cow tongue as a kid, and I loved it. I did a search for recipes, and the only one which sounded close to the taste I recall is to boil it with bay leaves and garlic. I know mom put bay leaves in it, cause it had that "stew" taste to it.

    Other than the tomatoe based recipes (icky) does anyone have a favorite recipe I might try instead, or after I boil it and peel it?

    any suggestions would be appreciated.

    meri
     
    Last edited by a moderator: Dec 9, 2008
  2. Ugly Cowboy

    Ugly Cowboy Chillin' With My Peeps

    Apr 25, 2008
    Corn, OK
    I dont know how my folks used to do that when I was growin up, but if ya find out a good way to cook it, send some my way LOL!
     
  3. PeeperKeeper

    PeeperKeeper Chillin' With My Peeps

    Boy does this bring up memories. Sorry, but I didn't much care for it. Probably wasn't cooked right cause you guys say its good!
     
  4. Dash Riprock

    Dash Riprock Chillin' With My Peeps

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    Sep 27, 2008
    Northeast GA
    Quote:I will be of no help here, BUT.....My 7th grade english teacher brought beef tongue for the class to try......IT WAS DELICIOUS!!

    I grew up in a household that was encouraged to try any and everything. I would be interested in a recipe. Goatboy (our son) will try any kind of protien. Veggies..not so much. Calimari is now his favorite food.

    [​IMG]

    Dash
     
  5. Mojo Chick'n

    Mojo Chick'n Empress of Chickenville

    Well, I'll be cooking it for dinner today (along with a roast because the male members of the houseold hate to try anything new - wussies)

    I'll let ya know how it turns out.

    I'm thinking of boiling it with garlic, pepper and bay leaves for a few hours, peeling it, then putting some gravy over it and serving it sliced. Just keep it simple.

    If I'm lucky, they'll take a bite before they realize it is tongue [​IMG] and hopefully they'll like it.

    I did see one interesting recipe - they smoked it prior to cooking and serving - I would love to have a smoker - is on my list of stuff to buy next year.

    meri
     
  6. BettyR

    BettyR Chillin' With My Peeps

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    Mar 1, 2008
    Texas Gulf Coast
    In the immortal words of the late great "Archie Bunker"... "I aint eatin anything that came out of a cows mouth....fix me a couple of eggs!"

    [​IMG] [​IMG] [​IMG] I loved that show!!!
     
  7. onebuggirl

    onebuggirl Chillin' With My Peeps

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    Aug 27, 2008
    Nice teacher, my 3rd grade teacher brought in pickled octupus and ate it in front of us. Yuck!

    Quote:I will be of no help here, BUT.....My 7th grade english teacher brought beef tongue for the class to try......IT WAS DELICIOUS!!

    I grew up in a household that was encouraged to try any and everything. I would be interested in a recipe. Goatboy (our son) will try any kind of protien. Veggies..not so much. Calimari is now his favorite food.

    [​IMG]

    Dash
     
  8. ThreeBoysChicks

    ThreeBoysChicks Chillin' With My Peeps

    Sep 19, 2007
    Thurmont, MD
    Boiling it works. I would have suggested using a slow cooker to cook it all day.

    And ummmmm!!!

    Growing up, we pretty much ate everything.
     
  9. Mojo Chick'n

    Mojo Chick'n Empress of Chickenville

    Quote:Well, it is early enough in the day, I can throw it into the crock pot with the roast, I would assume.

    I had thought about that, but wasn't sure, since I have to peel it, when it is done.


    hmmm... I think I'm gonna go put it into the crock pot.

    thanks for the idea (well, the push to follow the idea [​IMG] )

    meri
     
  10. CarolMinnesota

    CarolMinnesota Out Of The Brooder

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    Jul 26, 2008
    I cook tongue at least once or twice a year and whenever I can get it at a decent price.

    Scrub it under cold water.

    Cover it with water (about one inch above the tongue). Add a couple of carrots, some celery, onions, bay leaves, peppercorns.

    Bring to a boil, then simmer two to two and one half hours or until the tongue is fork tender. Turn off the heat and let it cool in the juice till cool enough to handle.

    Skin and serve with Dijon mustard or creamed horseradish.

    If you meet with resistance, cut it into cubes, stick toothpicks in it and put it out as appetizers without telling anyone what it is. It will disappear quickly because it is DELICIOUS!!!

    The leftover broth is a weak stock. I strain it, give the veges to the chickens and use it for soup or cook rice in it.

    You can inject liquid smoke solution using a flavor injector (Walmart, about $4). Most smoked products on the market these days are not actually smoked, but injected with liquid smoke brine solution.

    Enjoy,

    Carol in Minnesota
     

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