Tongue is the most tender and thinnest piece of beef. Great for a diet if you can think of it. It is high in protein and nutrients. That’s why it is becoming so popular. I remember they used to give it away till the price went up because of its popularity. A four-pound tongue now costs about fifteen dollars, about the same as a family or cube steak.
There are a few tricks to it if it’s your first time. You have to start by scrubbing it with a brush. Then put it in cold water for a few hours, make sure you change the water a few times
Take a pan large enough for the tongue and vegetables. Place carrots, celery, garlic, rosemary or thyme (optional) in pan. Place the tongue with the skin on top of the vegetables. It is easy to remove the peel after ripening. Cover with water up to about two inches above the tongue. Do not boil vigorously as this will harden it, but do boil it for three hours.
You’ll probably want to skim the top a few times during cooking. After cooking, remove the tongue and place it in cold water for a few seconds so that you can handle it. Use a knife or pair of scissors to remove the skin. Place on a plate and cut cross ways to desired thickness. Place the vegetables around the tongue and serve.
My friends dad once made food and when it cooled down he took 64 oz. Jar of sweet pickle, take out all the pickles and keep them in a bowl. Then he put the tongue in the pickle juice. He let it set for a few days. When I finished my friend gave me a piece to try, I was so good. I need to fix this for a while.
Source by Scott Gregory
