cow tongue anyone?

[Mojo Chick'n]

Well, ya know, I got out there and I decided to just boil it

I have it on the stove (not boiling yet) with some garlic season mix (has other stuff in it, too, but non-salt) a shake or three of ground blackpepper, and a tablespoon of minced dried onion. Oh and 4 bay leaves.

Ya see, I have this one child - who will not eat something if it has something "weird" in it. For instance, if I make stir fry, he doesn't like cooked green peppers, and if I don't take his portion out BEFORE I add green peppers, he won't eat it, because it still had those cooked green peppers touching it, and he swears he can taste them.

I do not know how he's gonna take Cow's Tongue, but if it is cooked with the roast then he won't eat the roast, either. My safest bet is to cook it seperately.

The water smells heavely

. I hope the tongue turns out as well, cause I dearly loved tongue as a child, and would like to get them to eat it. I might throw in some carrots and celery for flavor, too.

meri

 

[sara]

I just boil it. It take several hours to make it nice and soft. Then peel it. I prefer it sliced, and cold. I put a little salt on it and eat it just like that. Yummy!

 

[tomcio]

I generally cook it with horsraddish sauce. The best way to serve tongue!

1. Boil tongue, peel the skin and slice it into rings
2. In a new pot, using stock, re-boil the tongue, add salt, pepper & ground horsraddish until spicy
3. Boil for 30-45 mins, then stirr in cornstarch & flour with a bit of water to thicken the sauce.
4. Bring to boil, set off stove

Make nice boiled potatoes and serve hot. Yum!

 

[silkiechicken]

I love cow tongue!

Clean it up marinate in soy sauce, garlic, ginger, brown sugar, honey and oyster sauce if you have any, then cook slowly in a pan. Slice thin and put Asian bbq sauce on it and sprinkle with sesame seeds!

 

[Possumpoint]

Mom used to cook it years ago and I remember how much I loved it, but I haven't had any in years. I remember she bought them at the local meat market, but I haven't seen any in the markets around here.

 

[Mojo Chick'n]

Quote:
mmmm that sounds good, but I'm the only one in the house who will eat horseradish

I don't mind living in a house full of guys - except at mealtime. Not an adventurous spirit among them. The oldest is the best of the bunch when it comes to trying weird stuff, but he lives in Michigan, and won't be down for the holidays until next weekend.

My oldest son and I have tried a lot of new stuff - we've made scotch eggs, fried dandelion flowers, and such like that. Hmm, speaking of which, scotch eggs are his favorite, I'll have to get some bulk sausage for when he comes down.

I do recall eating the tongue with regular prepared horseradish on the side, though, now that you mention it. I'll have to check to make sure I have a jar in the fridge, or else I can pick one up when I take the middle boy in to work.

meri

 

[Mojo Chick'n]

Quote:
OOOOO that sounds good, too.

I'll have to save some of these for next time.

ETA - do you peel it before marinating? or after it is cooked?

meri

 

[Mojo Chick'n]

Quote:
a lot of meat markets don't carry them in stock, but you can special order it. Up in Michigan where I used to live they are about 4 dollars a pound - for something that used to be considered "trash". They don't carry them in stock because they just don't sell that well.

Maybe cow tongue is a southern thing

, cause my Dad was from down south, and he ate a lot of odd things and got us to eat them, too. However, I drew the line at Pickled Pigs feet - nope, sorry, ain't gonna happen

.

I will have to find some recipes for Chicken Feet when I start my butchering next year. I know there are some asian recipes that use them.

meri

 

[Mojo Chick'n]

Quote:
Some folks can't get past the texture, so that may have been it for you, too. I know my youngest son is very obsessive about the texture of his food.

meri

 

[tomcio]

Quote:
a lot of meat markets don't carry them in stock, but you can special order it. Up in Michigan where I used to live they are about 4 dollars a pound - for something that used to be considered "trash". They don't carry them in stock because they just don't sell that well.

Maybe cow tongue is a southern thing

, cause my Dad was from down south, and he ate a lot of odd things and got us to eat them, too. However, I drew the line at Pickled Pigs feet - nope, sorry, ain't gonna happen

.

I will have to find some recipes for Chicken Feet when I start my butchering next year. I know there are some asian recipes that use them.

meri

Pickled Pigs feet - you don't know what you are missing! But if you truly want to appreciate a good hock, do it Bavarian Style:

1. Boil Hock in stock with vegetables
2. Cool, split open the skin on one side
3. Preheat frying pan with some oil. Throw the hock on the pan and fry it until golden brown
4. Serve with Bavarian style hot mustard (not the yellow stuff) and a nice kaiser bun!
5. If of age, add a good cold lager.