Beef tongue

OmManiPadmeOmelet said:

Tongue (lengua) is no longer a cheap food.
Sure is good tho'. Lamb lengua is even better, if you can find it!

You can get tongues at Mexican markets for $2/lb. HEB charges
$3-5 depending on which store you shop. Try some sweatbreads.
They're consistently $1.19-$1.29/lb at HEB. $6 if you go to
Central Market.

Pork tongues from Asian markets. Some Asian markets carry lamb
tongues, but not in your area (or mine).

-sw

OmManiPadmeOmelet said:

I plan to pressure cook it with lots of fresh herbs, then serve it
sliced on rye toast. That's how mom always did it. :-)

Tongue (lengua) is no longer a cheap food.
Sure is good tho'. Lamb lengua is even better, if you can find it!

How do y'all prepare and serve it?

I refuse to taste anything that will taste me back. 😉

-L.

In article <[email hidden]>,

Steve Wertz said:

OmManiPadmeOmelet said:

Tongue (lengua) is no longer a cheap food.
Sure is good tho'. Lamb lengua is even better, if you can find it!

You can get tongues at Mexican markets for $2/lb. HEB charges
$3-5 depending on which store you shop. Try some sweatbreads.
They're consistently $1.19-$1.29/lb at HEB. $6 if you go to
Central Market.

I bought the Lengua (and sweetbreads) at Fiesta in Austin. ;-)
It was $2.79 /lb. which IMHO is still not cheap. Sweetbreads are
generally $1.29 /lb. at Fiesta or Wal-mart. I LOVE those on the electric
grill! Marinate lightly and just do as is. No membrane removal or
anything.

I bought a Hamilton grill with removable grills from Wal-mart sometime
back. It's _superior_ to the foreman IMHO.

I've also grilled them over mesquite. OH my gods!

Sweetbreads are one of my favorite things.

Quoted message said:

Pork tongues from Asian markets. Some Asian markets carry lamb
tongues, but not in your area (or mine).

Nope. :-( Not seen lamb tongue since we left Lancaster. <sigh>

The pig legs at My Thanh are a helluva deal tho', and they will cut the
hocks from the trotters for you. You still have to buy the whole leg,
but that's ok. ;-)

Quoted message said:

-sw

--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

-L. said:

OmManiPadmeOmelet said:

I plan to pressure cook it with lots of fresh herbs, then serve it
sliced on rye toast. That's how mom always did it. :-)

Tongue (lengua) is no longer a cheap food.
Sure is good tho'. Lamb lengua is even better, if you can find it!

How do y'all prepare and serve it?

I refuse to taste anything that will taste me back. 😉

-L.

<lol> Good, the more for me then! ;-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

Tongue (lengua) is no longer a cheap food.

Is "lengua" a mexican name? Here in Italy it is "lingua".

Quoted message said:

Sure is good tho'. Lamb lengua is even better, if you can find
it!
How do y'all prepare and serve it?

Afetr having removed the external skin, I boil it in a common
(not pressur) pot just as I would with any other meat cut. It
usually ends undressed on a dish with other boile meat cuts,
nearby the dressings: EVOO, red wine vinegar, salt & pepper,
mayo, tartar sauce (a kind of mayo with herbs), and some green
sauce.
The green sauce is made with finely cut parsley, EVOO, salt and
crumbs of hard-boiled egg. Someone also adds some crushed capers,
others even a well crushed anchovy, few use to substitute the egg
with grated dry bread (bread from the day/s before).
A typical side dish with lingua would be a good salad, but also
potato puree would fit well.

Another way to prepare lingua it is to boil it for shorter, say
half an hour less than usual, and then finish it in a pan: sautee
some finely chopped onion, celery and carrot in few oil, then add
the boiled lingua and (for about 4-6 servings) a pint of tomato
sauce. Cook over low fire for at least half an hour after the
lingua has been added.
Cooked this way, with it's sauce, lingua becomes a perfect match
for bare polenta.
--
Vilco
Think Pink , Drink Rose'

In article <[email hidden]>,

Vilco said:

OmManiPadmeOmelet said:

Tongue (lengua) is no longer a cheap food.

Is "lengua" a mexican name? Here in Italy it is "lingua".

Yes. :-)
Spanish and Italian tend to be very close in a _lot_ of things.
I think they are both Latin based languages?

Quoted message said:

Quoted message said:

Sure is good tho'. Lamb lengua is even better, if you can find
it!
How do y'all prepare and serve it?

Afetr having removed the external skin, I boil it in a common
(not pressur) pot just as I would with any other meat cut. It
usually ends undressed on a dish with other boile meat cuts,
nearby the dressings: EVOO, red wine vinegar, salt & pepper,
mayo, tartar sauce (a kind of mayo with herbs), and some green
sauce.

So you peel it prior to cooking then??? How difficult is that?
Mom always peeled it after she pressured it. Since this will be my first
time ever doing it on my own, I was just going to follow what she did.

Mom served it with Horseradish.

Quoted message said:

The green sauce is made with finely cut parsley, EVOO, salt and
crumbs of hard-boiled egg. Someone also adds some crushed capers,
others even a well crushed anchovy, few use to substitute the egg
with grated dry bread (bread from the day/s before).
A typical side dish with lingua would be a good salad, but also
potato puree would fit well.

Sounds good!
Was going to serve it with herbed carrots and fresh salad.

Quoted message said:

Another way to prepare lingua it is to boil it for shorter, say
half an hour less than usual, and then finish it in a pan: sautee
some finely chopped onion, celery and carrot in few oil, then add
the boiled lingua and (for about 4-6 servings) a pint of tomato
sauce. Cook over low fire for at least half an hour after the
lingua has been added.
Cooked this way, with it's sauce, lingua becomes a perfect match
for bare polenta.

Hmmmmm... Never had it with a tomato based sauce. That sounds very good
actually! And an idea for future ones. Wonder how it'd go with Pesto?

Thanks! :-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

So you peel it prior to cooking then??? How difficult is that?
Mom always peeled it after she pressured it. Since this will be my first
time ever doing it on my own, I was just going to follow what she did.

Mom served it with Horseradish.

I feel peeling after cooking is much easier. Horseradish is my first choice as
well, closely followed by Tarragon&Mustard - or cold with any kind of condiment
imaginable. Tongue,Avocado&Mayo on fresh rye for instance ... or thin slices of
gherkins

-P.

Do you get your tongue pickled (cured) or fresh, b.t.w.?

--
=========================================
firstname dot lastname at gmail fullstop com

On Tue 31 Jan 2006 04:51:01a, Thus Spake Zarathustra, or was it
OmManiPadmeOmelet?

Quoted message said:

Hmmmmm... Never had it with a tomato based sauce. That sounds very good
actually! And an idea for future ones. Wonder how it'd go with Pesto?

Thanks! :-)
--

Tongue is also very good pickled.

1 4-pound beef tongue or brisket of beef
1/4 cup large-grained kosher salt
1 teaspoon freshly ground pepper
2 teaspoons ground ginger
1/2 teaspoon ground cloves
2 bay leaves, crumbled
1 tablespoon brown sugar
1/8 teaspoon paprika
3 cloves garlic, minced
1 tablespoon saltpeter (optional)*
1/2 cup warm water

1. Wash and remove most of the fat from the tongue or brisket. Mix together
all of the spices and the garlic and rub well into the tongue or brisket.

2. Dissolve the saltpeter in the warm water and pour over the meat. Place
in a large, nonmetal container. Weight the meat down with a stone or brick
and cover it with plastic wrap or aluminum foil. (You can also place the
ingredients in a plastic bag and weight it down.) Refrigerate for 10 days
to 2 weeks. Turn the meat every 2 to 3 days.

3. Place the meat in a large pot of cold water. Bring to a boil and throw
away the water. Repeat this step 3 times.

4. Cover with cold water again, bring to a boil, and cook over low heat,
covered, for about 2 hours or until tender. If cooking tongue, peel off the
skin while still warm. Cool, slice thin, and place on a platter. Serve with
mustard or horseradish.

--
Wayne Boatwright o¿o
____________________

BIOYA

-L. said:

OmManiPadmeOmelet said:

I plan to pressure cook it with lots of fresh herbs, then serve it
sliced on rye toast. That's how mom always did it. :-)

Tongue (lengua) is no longer a cheap food.
Sure is good tho'. Lamb lengua is even better, if you can find it!

How do y'all prepare and serve it?

I refuse to taste anything that will taste me back. 😉

Would you care to qualify that, with what if it tastes you front? 😉

OmManiPadmeOmelet said:

I plan to pressure (cook) *process*.

PICKLED TONGUE OR BEEF

1 4-pound tongue or brisket of beef
1/4 cup large-grained kosher salt
1 teaspoon freshly ground pepper
2 teaspoons ground ginger
1/2 teaspoon ground cloves
2 bay leaves, crumbled
1 tablespoon brown sugar
1/8 teaspoon nutmeg
1/8 teaspoon paprika
3 cloves garlic, minced
1 tablespoon saltpeter (optional) can be found in pharmacies
1/2 cup warm water
1. Wash and remove most of the fat from the tongue or brisket. Mix
together all the spices and the garlic and rub well into the meat.

2. Dissolve the salt peter in the warm water and pour over the meat.
Place in a large, nonmetal container. Weight the meat down with a stone
or brick and cover it with plastic wrap. (You can also place the
ingredients in a plastic bag and weight it down.) Refrigerate for 10
days to 2 weeks. Turn the meat every 2 to 3 days.

3. Place the meat in a large pot of cold water. Bring to a boil and
throw away the water. Repeat 3 times.

4. Cover with cold again, bring to a boil, and cook over low heat,
covered, for about 2 hours or until tender. If cooking tongue, peel off
the skin while still warm. Cool, slice thin, and place on a platter.
Serve with mustard or horseradish.
---

Sheldon

Peter Huebner said:

Omelet says...

Quoted message said:

So you peel it prior to cooking then

I feel peeling after cooking is much easier.

Do you get your tongue pickled (cured) or fresh, b.t.w.?

Her tongue is fresh.

OmManiPadmeOmelet said:

Quoted message said:

Is "lengua" a mexican name? Here in Italy it is "lingua".

Quoted message said:

Yes. :-)
Spanish and Italian tend to be very close in a _lot_ of things.
I think they are both Latin based languages?

Exactly, and sometimes spanish retains more latin grammar than
italian.

Quoted message said:

So you peel it prior to cooking then??? How difficult is that?
Mom always peeled it after she pressured it. Since this will be
my
first time ever doing it on my own, I was just going to follow
what
she did.

Yes, it's much easier if you cook it halfway before peeling it.

Quoted message said:

Mom served it with Horseradish.

Good idea, I have both some roots and a sauce from Tczech
Republik.

Quoted message said:

Sounds good!
Was going to serve it with herbed carrots and fresh salad.

How are those carrots?

Quoted message said:

Hmmmmm... Never had it with a tomato based sauce. That sounds
very
good actually! And an idea for future ones. Wonder how it'd go
with
Pesto?

Probably well, maybe better to use a "light" pesto, to abide
overwhelming the lingua's flavor.

Quoted message said:

Thanks! :-)

Duty 😉
--
Vilco
Think Pink , Drink Rose'

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I plan to pressure cook it with lots of fresh herbs, then serve it
sliced on rye toast. That's how mom always did it. :-)

Tongue (lengua) is no longer a cheap food.
Sure is good tho'. Lamb lengua is even better, if you can find it!

How do y'all prepare and serve it?
--

I do it basically the same - peeling it of course - but I simmer long and
slow rather than pressure cook (I don't haver a pressure cooker). I have
heard that if you plan to slice it for sandwiches it is a good idea to put a
weight on it as soon as it is cooked and let sit until cool. To be honest I
do not know if this males a difference.

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

On Tue, 31 Jan 2006 05:51:01 -0600, OmManiPadmeOmelet
<[email hidden]> wrote:

[tongue/lengua/lingua]

Quoted message said:

So you peel it prior to cooking then??? How difficult is that?
Mom always peeled it after she pressured it. Since this will be my first
time ever doing it on my own, I was just going to follow what she did.

Mom served it with Horseradish.

My mom served it with mustard, and didn't peel it at all. She boiled
it for a long time, and then we peeled the slices at the table. If I
remember correctly, that is. It's been twenty-five years or more
since I had it.

serene

Wayne Boatwright said:

On Tue 31 Jan 2006 04:51:01a, Thus Spake Zarathustra, or was it
OmManiPadmeOmelet?

Quoted message said:

Hmmmmm... Never had it with a tomato based sauce. That sounds very good
actually! And an idea for future ones. Wonder how it'd go with Pesto?

Thanks! :-)
--

Tongue is also very good pickled.

1 4-pound beef tongue or brisket of beef
1/4 cup large-grained kosher salt
1 teaspoon freshly ground pepper
2 teaspoons ground ginger
1/2 teaspoon ground cloves
2 bay leaves, crumbled
1 tablespoon brown sugar
1/8 teaspoon paprika
3 cloves garlic, minced
1 tablespoon saltpeter (optional)*
1/2 cup warm water

1. Wash and remove most of the fat from the tongue or brisket. Mix together
all of the spices and the garlic and rub well into the tongue or brisket.

2. Dissolve the saltpeter in the warm water and pour over the meat. Place
in a large, nonmetal container. Weight the meat down with a stone or brick
and cover it with plastic wrap or aluminum foil. (You can also place the
ingredients in a plastic bag and weight it down.) Refrigerate for 10 days
to 2 weeks. Turn the meat every 2 to 3 days.

3. Place the meat in a large pot of cold water. Bring to a boil and throw
away the water. Repeat this step 3 times.

4. Cover with cold water again, bring to a boil, and cook over low heat,
covered, for about 2 hours or until tender. If cooking tongue, peel off the
skin while still warm. Cool, slice thin, and place on a platter. Serve with
mustard or horseradish.

Thanks Wayne.
I've lost my mother's recipe and this sounds like an excellent
replacement.
John Kane, Kingston ON Canada

OmManiPadmeOmelet said:

I plan to pressure cook it with lots of fresh herbs, then serve it
sliced on rye toast. That's how mom always did it. :-)

Tongue (lengua) is no longer a cheap food.
Sure is good tho'. Lamb lengua is even better, if you can find it!

Nor are many other traditionally cheap cuts of meat that need a lot of work and
time to make a tasty meal, like beef short ribs and ox tails. Chicken wings used to
be really cheap until Buffalo Wings came along.

Quoted message said:

How do y'all prepare and serve it?

Sorry, but I used to spend a lot of time on a friend's farm and was licked many
times by the cows. I can't deal with cooking something like that after my intimate
relationship with those cows :-)

"OmManiPadmeOmelet" wrote

Quoted message said:

Tongue (lengua) is no longer a cheap food.
Sure is good tho'. Lamb lengua is even better, if you can find it!

How do y'all prepare and serve it?
--
Om.

I haven't eaten it for many years, but I loved it. I would buy it for my
mother in Sainsbury's in the UK - there, it was offered cold, like a lunch
meat, and was in a big round (probably pressed?). It would then be carved
horizontally from the round. I always thought it was smoked, but possibly
it was cured? Boy, was it good. Does anyone have any remote idea how it
was prepared?

Dora

On 30 Jan 2006 23:46:23 -0800, "-L." <[email hidden]>

Quoted message said:

I refuse to taste anything that will taste me back. 😉

Plagiarist! I've been using that line on the groups here for
years.

:-P

-sw

In article <[email hidden]>,

Wayne Boatwright wayneboatwright_at_gmail.com said:

On Tue 31 Jan 2006 04:51:01a, Thus Spake Zarathustra, or was it
OmManiPadmeOmelet?

Quoted message said:

Hmmmmm... Never had it with a tomato based sauce. That sounds very good
actually! And an idea for future ones. Wonder how it'd go with Pesto?

Thanks! :-)
--

Tongue is also very good pickled.

1 4-pound beef tongue or brisket of beef
1/4 cup large-grained kosher salt
1 teaspoon freshly ground pepper
2 teaspoons ground ginger
1/2 teaspoon ground cloves
2 bay leaves, crumbled
1 tablespoon brown sugar
1/8 teaspoon paprika
3 cloves garlic, minced
1 tablespoon saltpeter (optional)*
1/2 cup warm water

1. Wash and remove most of the fat from the tongue or brisket. Mix together
all of the spices and the garlic and rub well into the tongue or brisket.

2. Dissolve the saltpeter in the warm water and pour over the meat. Place
in a large, nonmetal container. Weight the meat down with a stone or brick
and cover it with plastic wrap or aluminum foil. (You can also place the
ingredients in a plastic bag and weight it down.) Refrigerate for 10 days
to 2 weeks. Turn the meat every 2 to 3 days.

3. Place the meat in a large pot of cold water. Bring to a boil and throw
away the water. Repeat this step 3 times.

4. Cover with cold water again, bring to a boil, and cook over low heat,
covered, for about 2 hours or until tender. If cooking tongue, peel off the
skin while still warm. Cool, slice thin, and place on a platter. Serve with
mustard or horseradish.

Sounds interesting...
Kinda like corned beef?
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson