Mon, Aug-03-09, 01:26
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Registered Member
Posts: 4,909
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Plan: Atkins,PP - wgt in %
Stats: 100/96.8/69
BF:DWTK/DDare/JEnuf
Progress: 10%
Location: Vancouver Island, BC
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My family used to do beef tongue quite regularly; I recall it being boiled (simmered, says my grownup cook's brain, avoid toughening), then chilled, "peeled" (the cooking seems to loosen some of the connections), literally, then chilled and sliced, eaten as a sandwich meat, with a sprinkling of salt. Quite yummy.
Because it's such a well used and therefore tough muscle, it's probably the very best way to deal with it. Be sure to slice across the grain.
We did the same thing with the big beef livers, too. Boiled, chilled, thin sliced and salted on bread. Ah, those were the days.
I'm pretty much 99.9% Dutch heritage, btw.
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