RCBaughn
TVWBB Super Fan
Here is something that a lot of you guys probably haven't tried, but man are they good! Beef tongue is really beefy tasting to say the least, and after you peel off the skin of the tongue after you braise it the whole darn thing is pretty much edible meat. Has a lot of fat in it too so it stays moist throughout the long braise. The only thing tough I guess about it is the way the thing looks coming out of the dutch oven!
I braised the tongue in chicken stock with onion, carrots, celery, cilantro, bell peppers, a ton of crushed garlic, red pepper flakes, parsley, salt and pepper. You wanna make the stock pretty salty since the tongue's skin impedes the flavors moving into the meat a bit. My secret to any meat braise though is, wait for it........................................... A spoonful of Marmite!!!!! That stuff is pretty strong straight out of the jar, but when you add it to dishes, even in small amounts, it brings that "umami" flavor to a new level. Meat tastes "meatier" and veggies take on a whole new light. I even add just a touch to tomato sauce when I bake a pizza instead of the normal anchovy paste.
I think braising it in a soy based liquid would be great too and throw a little asian influence into it. But after you braise it till tender, (BUT NOT OVERLY TENDER TO WHERE IT FALLS APART!) peel the thing which should be very easy and slice the meat starting at the tip into pieces that you can either skewer or big enough into slices that it can lay straight on the grill grates. Sprinkle on whatever seasonings you want with plenty of salt and pepper of course, grill it till crispy and serve it with avocados, crema, queso fresco, corn tortillas, cilantro, lettuce, tomatoes, peppers, or whatever else you like to go with your tacos!
BTW, these things are only about $9 for a whole tongue and I bet the thing weighed 3 1/2 pounds, and there is almost no waste besides the skin and a bit of fat. Very economical and flavorful cut!
I braised the tongue in chicken stock with onion, carrots, celery, cilantro, bell peppers, a ton of crushed garlic, red pepper flakes, parsley, salt and pepper. You wanna make the stock pretty salty since the tongue's skin impedes the flavors moving into the meat a bit. My secret to any meat braise though is, wait for it........................................... A spoonful of Marmite!!!!! That stuff is pretty strong straight out of the jar, but when you add it to dishes, even in small amounts, it brings that "umami" flavor to a new level. Meat tastes "meatier" and veggies take on a whole new light. I even add just a touch to tomato sauce when I bake a pizza instead of the normal anchovy paste.
I think braising it in a soy based liquid would be great too and throw a little asian influence into it. But after you braise it till tender, (BUT NOT OVERLY TENDER TO WHERE IT FALLS APART!) peel the thing which should be very easy and slice the meat starting at the tip into pieces that you can either skewer or big enough into slices that it can lay straight on the grill grates. Sprinkle on whatever seasonings you want with plenty of salt and pepper of course, grill it till crispy and serve it with avocados, crema, queso fresco, corn tortillas, cilantro, lettuce, tomatoes, peppers, or whatever else you like to go with your tacos!
BTW, these things are only about $9 for a whole tongue and I bet the thing weighed 3 1/2 pounds, and there is almost no waste besides the skin and a bit of fat. Very economical and flavorful cut!
At the price per pound though there isn't really anything I can really complain about though.