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Archive for May 29th, 2013

Taster or …

Tastee. That is a question. Hee hee.

From the previous post, many of you guessed correctly. Beef tongue.

Given my limited exposure to all of the parts of a cow (I have yet to try beef cheeks, brain, eyes, and many cuts of steak), so far, the tongue is my favorite part of a cow (probably inherited the taste from my father). The texture is meaty but tender, fatty and full of connective tissue. Big yum.

Beef tongue is right up there with pork belly. 🙂

This past weekend, we acquired a beef tongue (see picture in previous post). I find it best to keep it very simple, slowly simmered (a long time) with a little carrot, celery, and onion. I added to the “holy trinity” some peppercorns and a bay leaf.

After a couple of hours the tongue came out of its “bath”.

Cooked Tongue

Cooked Tongue

With beef tongue, there is a “skin” over the tongue that to me is quite unpleasant if left on. The base of the tongue already has part of the skin peeled.

Peeled Tongue

Peeled Tongue

I cut the  back half of the tongue into slices for sandwiches.

Sliced Tongue

Sliced Tongue

Tongue Sandwich

Tongue Sandwich

A little whole grain mustard, fig jam, shiso leaves, and tongue, on lightly toasted squaw bread, salt and togarashi pepper to taste. Socks off, of course.

Tongue Sandwich, Side View

Tongue Sandwich, Side View

A little European flavor (whole grain mustard and fig jam), and a little Japanese flavor (shiso leaves and togarashi pepper). Yum.

The front half, including the tip got frozen for the future, probably a quick braise or steamed, Chinese-style, soy sauce, sugar, ginger. Drool. Stay tuned.

So the question is when I eat beef tongue, am I the taster or the tastee? Hee hee!

Enjoy. Eat well.

The Mouse

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