Beef Heart, Tongue, and Liver
Bob Terwilliger
My coworker bought an entire slaughtered steer from him and drove all the
meat back to California this last weekend. Sorting through the stuff, his
wife told him that she refused to cook the heart, the tongue, and the liver,
so he's giving it to me.
I think I'll cut the heart into half-inch cubes and use it for my Super Bowl
Sunday chili. I'll have to check out how much the liver weighs before I
decide what to do with it, but the Bouchon recipe for liver with bacon,
onions, and wine-poached figs looms large. That leaves the tongue.
Last time I bought a beef tongue I simmered it, pulled off the skin and
gristle, had some of it in sandwiches and the rest in a caldo. This time
around I'd like to try something different. I plan to use some of the tongue
to make tacos de lengua, but that'll probably only use about a third of the
tongue. For some of the rest, I'm leaning toward a kind of ma po tofu
preparation, with cubed beef tongue taking the place of the ground pork; I
think the texture of the beef tongue might be interesting with the texture
of the tofu. I'm also considering using some of it in a tagine -- Lin's just
itching to take more tagine photos!
Any favorite tongue recipes out there, or great ideas for beef liver which
might supplant that Bouchon recipe?
Bob
ima@azzhol
Try smoking the tongue. Boil in a brine of spices to your liking then
slow smoke it. Delicious!
Bob Terwilliger
> Try smoking the tongue. Boil in a brine of spices to your liking then slow
> smoke it. Delicious!
That does sound pretty good. Once it's smoked, do you slice it and serve it
hot? Are there any favorite condiments or other accompaniments? I want more
than just sandwiches.
Bob
ridg...@voicenet.com
Here are some reposts from some time ago on the BBQ newsgroup and some
links to check out. Have fun!
Google results:
http://playingwithfireandsmoke.blogspot.com/1996/12/beef-smoked-tongue.html
http://www.barbecuen.com/tongue.htm
http://barbecuebob.podomatic.com/entry/2006-06-28T21_50_10-07_00
Repost of Graeme's Response from some time back:
"My finest hour with the smoker happened earlier this year with an ox
tongue. The tongue I smoked was just under 2 kilos in weight. As you
indicated you have to get rid of the membrane. I assume you bought a
fresh tongue (they are also sold salted in the UK).
I boiled the tongue for 2 hours with a couple of onions. (Keep the
stock. Excellent base for soup) Let it cool and chill. The membrane
peels off easily. You can also trim the "root" if desired. Its a
little fatty. The tongue is almost, but not quite cooked at this
point.
I smoked it at 235 degrees for 3 hours 45 minutes. I halved the tongue
length ways prior to smoking as I thought it was too thick to smoke in
one piece.
I smoked it using oak chippings over lump. The bark was truly
wonderful and the inner meat remained really moist. It also freezes
well. Slice as thinly as possible. It should go a long way."
John Kuthe
Heart = muscle (meat)
Tongue = muscle (meat)
but liver = guts (gross!)
John Kuthe...
--Bryan
> You lost me at "liver".
>
> Heart = muscle (meat)
> Tongue = muscle (meat)
>
> but liver = guts (gross!)
Sounds offal to me too.
>
> John Kuthe...
--Bryan
--Bryan
> On Thu, 07 Jan 2010 10:50:30 -0600, jay wrote:
> > In article <00feda1d$0$6703$c3e8...@news.astraweb.com>,
> > "Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote:
>
> >> or great ideas for beef liver which
> >> might supplant that Bouchon recipe?
>
>
> Only a moron like you would grill over lumps of coal.
You think he got it in his Christmas stocking?
>
> -sw
--Bryan
John Kuthe
> In article <00feda1d$0$6703$c3e8...@news.astraweb.com>,
> "Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote:
>
> > might supplant that Bouchon recipe?
>
>
If you like eating the large organ that's the first toxin filtration
site of all blood leaving the digestive system before it gets pumped
to the rest of the body.
Not me buddy! I took A&P I and II, Microbiology and Pathophysiology,
and I know what the liver does!
John Kuthe...
Zeppo
"John Kuthe" <john...@gmail.com> wrote in message
news:184dec0b-8847-4afa...@m3g2000yqf.googlegroups.com...
He lost me at tongue. Heart and liver I can do, but tongue was one of the
only foods from my childhood I could get used to eating. Just grossed me out
too much.
Jon
John Kuthe
> "John Kuthe" <johnku...@gmail.com> wrote in message
Pure muscle tissue, no bones even!
YUM to TONGUE!
:-)
John Kuthe...
JonquilJan
"John Kuthe" <john...@gmail.com> wrote in message
news:b5330fc6-34b6-424a...@a15g2000yqm.googlegroups.com...
YUM to TONGUE!
:-)
John Kuthe...
YUM indeed. Haven't been able to get beef tongue for years. Closest I can
get is tounge souse at the Amish foods store. Once, when I was getting
some, a woman beside me said she couldn't imagine eating something that was
in a cow's mouth. I though of asking her if she ate eggs - but I didn't.
JonquilJan
Learn something new every day
As long as you are learning, you are living
When you stop learning, you start dying
Doug Freyburger
>
> One of my coworkers has a brother who is a cattle rancher in South Dakota.
> My coworker bought an entire slaughtered steer from him and drove all the
> meat back to California this last weekend. Sorting through the stuff, his
> wife told him that she refused to cook the heart, the tongue, and the liver,
> so he's giving it to me.
Older relatives used to make wonderful pickled heart and tongue. Any
deer killed while hunting the heart and tongue got pickled. The spice
mixture in the pickling was the one from a "bread and butter pickle"
recipe as far as I could tell.
I like liver cooked various ways. Sliced very thin and sauteed with
onions. Steamed to soften and mash into a pate'. Older relatives also
used to get the livers from any deer killed while hunting to make liver
dumplings for soup.
German liver dumpling soup is pretty similar to Hispanic Albongidas soup
except for the tomatoes.
John Kane
wrote:
> One of my coworkers has a brother who is a cattle rancher in South Dakota.
> My coworker bought an entire slaughtered steer from him and drove all the
> meat back to California this last weekend. Sorting through the stuff, his
> wife told him that she refused to cook the heart, the tongue, and the liver,
> so he's giving it to me.
>
> I think I'll cut the heart into half-inch cubes and use it for my Super Bowl Sunday chili.
Ack what a waste!
My family's tradition is to stuff it with a bread dressing as one
would a chicken and roast/bake it. Very good albeit a bit rich.
It tends to be fatty so must be served hot (very hot?) but it's
delicious. It also makes not bad sandwiches the next day.
Chili sounds like such a waste for a good heart.
John Kane, Kingston ON Canada
John Kane
> In article <00feda1d$0$6703$c3e8...@news.astraweb.com>,
> "Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote:
>
> > might supplant that Bouchon recipe?
>
>
> jay
Heck, I can even recommend my local pub. Excellent liver, bacon and
onions and gravy with mashed potatoes and peas.
John Kane
Housemaid's knee?
Victor Sack
> Any favorite tongue recipes out there
There is a great recipe for red-braised tongue in Yan-kit So's
_Classical Chinese Cookbook_. I have the German edition, but will
translate the recipe back into English if you want.
Also, here is a suggestion to prepare a Caucasian-style tongue from a
Russian cookbook I have here: brown large slices of boiled or simmered
tongue with onions, cover with two cups of broth or stock, place potato
slices, as large as the tongue ones, on top and let braise for 30-40
minutes. After 15-20 minutes, add 2 tablespoons of parsley, 1
tablespoon of coriander leaves (cilantro), 3 minced garlic cloves, and 2
tablespoons of crushed walnuts.
Victor
Phred
>Bob Terwilliger <virtualgoth@die_spammer.biz> wrote:
>
>> Any favorite tongue recipes out there
>
>There is a great recipe for red-braised tongue in Yan-kit So's
>_Classical Chinese Cookbook_. I have the German edition, but will
>translate the recipe back into English if you want.
G'day Victor,
I just *knew* you would have some interesting ideas on this topic! :-)
And I would be very interested to see the English translation of the
Chinese recipe you mention if it doesn't put you to too much trouble.
But what about the liver? I love lamb's fry and bacon (and no one
does it as well as the dining car on Qld Rail did 50 years ago :-) but
I've always been a bit put off by the sheer size of Ox liver for this
combination.
>Also, here is a suggestion to prepare a Caucasian-style tongue from a
>Russian cookbook I have here: brown large slices of boiled or simmered
>tongue with onions, cover with two cups of broth or stock, place potato
>slices, as large as the tongue ones, on top and let braise for 30-40
>minutes. After 15-20 minutes, add 2 tablespoons of parsley, 1
>tablespoon of coriander leaves (cilantro), 3 minced garlic cloves, and 2
>tablespoons of crushed walnuts.
TIA and Happy New Year to you! Hope you're keeping warm.
Cheers, Phred.
--
ppnerk...@THISyahoo.com.INVALID
Phred
>On Jan 7, 6:10=A0am, "Bob Terwilliger" <virtualgoth@die_spammer.biz>
>wrote:
>> One of my coworkers has a brother who is a cattle rancher in South Dakota=
>..
>> My coworker bought an entire slaughtered steer from him and drove all the
>> meat back to California this last weekend. Sorting through the stuff, his
>> wife told him that she refused to cook the heart, the tongue, and the liver,
>> so he's giving it to me.
>>
>> I think I'll cut the heart into half-inch cubes and use it for my Super
>> Bowl Sunday chili.
>
>Ack what a waste!
>
> My family's tradition is to stuff it with a bread dressing as one
>would a chicken and roast/bake it. Very good albeit a bit rich.
Mate of mine was very keen on stuffed ox heart years ago, but whole
hearts are no longer available retail here in Queensland (maybe
nowhere in Oz?) because our meat inspection protocols now insist they
be dissected at slaughter to check for parasites. I have to admit I
don't miss it, because I've never tried it!
>It tends to be fatty so must be served hot (very hot?) but it's
>delicious. It also makes not bad sandwiches the next day.
>
>Chili sounds like such a waste for a good heart.
Cheers, Phred.
--
ppnerk...@THISyahoo.com.INVALID
blake murphy
..but if bob does make chili with it, i'd be interested to hear how it
turned out.
your pal,
blake
Doug Freyburger
>
> Pure muscle tissue, no bones even!
> YUM to TONGUE!
Not only that but it's the best marbled meat you'll find and the fibers
run ever direction so almost no matter how you cut it it's like you cut
it across the grain.
Lengua en salsa. Blood tongue sausage from the old neighborhood German
butcher. Pickled heart and tongue by grant-aunt Erma. Gourmet SOS as
thinly sliced tongue with white sauce on toasted home baked bread.
Victor Sack
> azaz...@koroviev.de (Victor Sack) wrote:
> >
> >There is a great recipe for red-braised tongue in Yan-kit So's
> >_Classical Chinese Cookbook_. I have the German edition, but will
> >translate the recipe back into English if you want.
>
> And I would be very interested to see the English translation of the
> Chinese recipe you mention if it doesn't put you to too much trouble.
Sure, here it is.
Red-Braised Ox Tongue
1 fresh, unsalted ox tongue of about 1.5 kg
3 tablespoons peanut- or corn oil
3 garlic cloves, crushed
5 spring onions, white part only
2 whole star anise
1 teaspoon Szechuan pepper
1/4 dried tangerine peel
1/2 l clear broth
5 tablespoons dark soy sauce
1 1/2 teaspoon brown sugar
a pinch of salt
1 1/2 tablespoon rice wine or semi-dry sherry
250 g green peas
1 tablespoon potato flour (blended with 2 tablespoons water)
1. Bring the tongue to the boil in a pot with plenty of water. Cook
over moderate heat for 1 hour. Remove the tongue, rinse with cold water
and remove the skin.
2. Heat a sufficiently large casserole, pour in the oil and swirl to
coat the sides. Add the garlic and spring onions, then the tongue.
Brown on each side for 1 minute. Add the star anise, Szechuan pepper,
tangerine peel, broth, soy sauce, sugar, salt and rice wine, cover and
bring slowly to the boil. Cook over moderate heat for 2 hours. Check
now and then if more broth is needed. At the end, there should be 1/3 l
cooking liquid left. (The dish can be made in advance until this step.)
3. Slice the tongue in equally thin slices.
4. Strain the sauce.
5. Blanch the fresh peas in boiling water with 1 tablespoon oil and let
cool in cold water. (This step is omitted if the peas are frozen.)
6. Heat the tongue slices with the sauce and the peas, add the potato
flour mixture dropwise and, when the sauce has thickened, remove from
heat.
7. Arrange the tongue slices with the sauce and the peas on a
pre-warmed platter and serve.
NOTE: The tongue freezes well. It can also be cooked in a casserole in
the pre-heated oven for 20 minutes at 200�C, then for 1 1/3 hours longer
at 170�C.
> But what about the liver? I love lamb's fry and bacon (and no one
> does it as well as the dining car on Qld Rail did 50 years ago :-) but
> I've always been a bit put off by the sheer size of Ox liver for this
> combination.
Here is Heston Blumenthal's recipe for calf's liver, but it can be
adapted for beef liver. I posted it before:
<http://www.guardian.co.uk/lifeandstyle/2002/nov/30/foodanddrink.shopping>.
> TIA and Happy New Year to you! Hope you're keeping warm.
Happy New Year to you, too, and I hope it is not too hot Down Under.
Victor