Table of contents for A Little Home Cookin’

  1. First, We Have to Render Fat
  2. Replacing Spaghetti, Low-Carb Style
  3. Guacamole
  4. Easy Crockpot Ribs
  5. Cooking A Beef Heart
  6. Liver Chili
  7. El Pato Liver
  8. How To Make Sauerkraut; Or, How To…
  9. 15-Minute Tilapia
  10. Tongue - It Ain’t Pretty, But It’s Tasty
  11. Two Easy Recipes
  12. Two Very Simple And Tasty Meals: A Steak and A Skillet Meal
  13. Guest Post: Onion and Parsley Salad
  14. Beef Peperonata

Tonight’s dinner was boiled beef tongue. Here is a quick step-by-step to making a delicious beef tongue.

First, you thaw the beef tongue, put it in a big pot, and cover it with water. Next, add an onion, a stalk of celery, and herbs of your choosing. The first time I made this I used parsley and bay leaves. Not having either on hand, I opted for dill weed, coriander, and garlic chives. And since I forgot to take a picture of the tongue by itself, here it is shortly after hitting the heat.
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I cooked it for about 2 hours (1 hour per pound), first bringing it to a boil, then reducing to simmer the rest of the time. Here it is fully cooked, pre-skinning.
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Skinned and de-rooted…
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And here is sliced tongue, covered in grated horseradish, with a few stalks of broccoli, all covered in olive oil. The tongue comes out so juicy and delicious that you really don’t need anything to mask the flavor. The horseradish or a bit of mustard fits perfectly with the flavor of the boiled meat. I needed more horseradish though as there wasn’t a touch of kick to what I put on.
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The end result: it is basically a super cheap roast. The tongue is an incredibly lean muscle and if you can get over the appearance and having to cut the rough skin off, you’ll be treated to a meal every bit as good as the best roast you’ve thrown into the oven or crockpot, for a fraction of the price. This 1.85lb tongue was less than $4 and it’s grass-fed.

Anyone want to venture a guess at what this is going to become this weekend?
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While I haven’t tried it, I will say that you could easily turn the tongue into your soup meat. Perhaps next time I’ll use my large Dutch oven, throw in a few meaty soup bones, the tongue, and plenty of vegetables. After the tongue is done, I’ll remove it, skin it, chop it up, and throw it back into the soup. And of course I’ll get that delicious, nutritious marrow out of the bones too.

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