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Saturday, April 11, 2009

And Then He Slipped Me The Tongue

As Bob is the main chef in our household, he has been bugging me about boiled cow's tongue. GROSS!!!!! or so I thought. To be fair, you can't say you don't like it if you haven't tried it. So yesterday Bob cooked up tongue for our Easter Weekend meals (Oh God we have to eat it all weekend). It was actually quite nice. I wouldn't look at it while it was cooking, but it sure smelled good. Once it was cooked and cooled (Bob says it is better that way), he sliced it up and we had it for dinner. I took great care in cutting off all the pebbly bits. It didn't taste like ham as he told me it would, it was more like Montreal Corned Beef.

So to make a long posting shorter... Bob wants to share his recipe for Tongue.

1 large stew pot
1 beef tongue
enough water to cover
1 onion sliced
4 garlic cloves quartered
6 cloves
3 splashes of vinegar
4 shakes of black pepper
6 shakes of jerk seasoning
bring to a boil
cover & simmer for 3 hours
skim scum occasionally
remove tongue & drain water
return to pot & cover with cold water
let sit for 30 minutes
slit & peel off outer skin layer
slice off fatty membrane & save for local dogs
slice & serve with horseradish or hot mustard

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