Boiled beef tongue advice

[Bobitis]

I've done many of these (usually in a brine of pickling spice), but I'm thinking of something different for this weekend.

I smoked a turkey about a week ago, and the gelled stock is in the fridge. I don't know about the rest of you, but I always make stock from the bones and the bits of meat left over.

Here's my idea. When I get home tomorrow, I'll take out the broth and heat it a bit. Then pour the contents through a strainer to separate the meat from the bones and save for pot pies or pasta sauce.
While the broth is cooling, cut up an onion, and mash some garlic. Add a little salt and pepper and the tongue when cooled. The skin and bones from the stock will go back in, add water to cover, and let sit till Sunday. Pull the pot and boil till done in the same mix.

Keep in mind that the turkey is very smokey, but the tongue is... tongue. It has a thick layer of skin on the top that gets peeled and tossed, and the bottom is pretty much open. Should allow a bit of flavor in the meat.

I know that beef in bird broth may be sacrilege, but beef tongue don't really taste beefy anyways.

Your thoughts please.

[BETH]

yuk

[Bobitis]

Originally Posted by BETH

yuk

Thanks Beth.

[raven818]

Pull the pot and boil till done in the same mix.

On the last boil, I'd reduce it as far as I could for depth.
I can taste it...sounds really good.

And yes, mixing stocks works out real well. I use chicken/beef broths together too.

[BETH]

tongue i am not eating it-no no no

[Bobitis]

You wouldn't know it if I didn't tell ya.

Then ya'd want more.

[Bobitis]

Originally Posted by raven818

On the last boil, I'd reduce it as far as I could for depth.
I can taste it...sounds really good.

And yes, mixing stocks works out real well. I use chicken/beef broths together too.

Reduce it 1st, or reduce it at the end? I don't understand.

My plan is to let it marinate for a couple days in the stock while submerged. Are you saying I should boil the stock down before adding the tongue? Or slow it down at the end of the boil?

[raven818]

Originally Posted by Bobitis

Or slow it down at the end of the boil?

Yep that...

[BETH]

You are probably right Bob

[76Highboy]

That's it Bob, I'll be over this weekend for some good cow tounge and ill bring Bieth with me. Seriously, I think it will be good.

[JoeV]

From a food safety point, I never eat or use anything leftover that has been in the fridge more than 4 days. If I'm going to use a stock later, I freeze it then thaw the day I'm going to use it. The remaining stock is tossed after this use, I don't freeze things a second time. JMHO, and I'm living proof that it works. Your mileage may vary.

[raven818]

Originally Posted by JoeV

From a food safety point, I never eat or use anything leftover that has been in the fridge more than 4 days. If I'm going to use a stock later, I freeze it then thaw the day I'm going to use it. The remaining stock is tossed after this use, I don't freeze things a second time. JMHO, and I'm living proof that it works. Your mileage may vary.

We have some very old Ice Cube trays. We make a lot of stock, and freeze it in those, and remove as needed.

I'm with you on leftovers. Three days is my limit. Chicken/fowl/fish, two days. Spooky.

[Bobitis]

Originally Posted by raven818

We have some very old Ice Cube trays. We make a lot of stock, and freeze it in those, and remove as needed.

I'm with you on leftovers. Three days is my limit. Chicken/fowl/fish, two days. Spooky.

My mileage varies.

Gotta go pick the bones now.

[raven818]

Originally Posted by Bobitis

My mileage varies.

Gotta go pick the bones now.

Picture, Please.

[Bobitis]

Son is in PA visiting his best friend and has the camera.

[ozo]

Frankly boB,
the last time I did that.......[marinated and cooked lengua]
I got a tongue-lashing like you wouldn't believe.....
and was told to shut up !!!!

[Bobitis]

Originally Posted by ozo

Frankly boB,
the last time I did that.......[marinated and cooked lengua]
I got a tongue-lashing like you wouldn't believe.....
and was told to shut up !!!!

I can assume the lasher had a better idea?

I'm open to suggestions.

[ozo]

[the tongue was talkin' to me (from the pot)]

Try this one:
Boil in water until outer skin will freely peel off
Slice into 1/4" wafers
Put wafers and green chiles in pot and simmer for 1+ hour
3 green chiles per 6oz tongue minimum (ortega, old El Paso, etc canned)
May need to add small amount of water while simmering
Eat on Kaiser roll or similar
Spices to your fancy, mine are usually black or white pepper,
granulated garlic, pinch of chile powder, pinch of sea salt.

[Old Grump]

Your way might be better but for me all I do is put tongue in pot, preferably crockpot just before breakfast, cover, low heat and pull it out just before supper time to peel and eat. I like to do 2 or 3 at the same time and I have used beef stock, pork stock and just plain water with spices and onion. Mostly I prefer to have enough left over to save in the fridge for slicing up for sandwiches later. Can't beat a Vidalia onion, Pumpernickel rye bread and a good mustard for the king of sandwiches. (Not that yellow Kraft mustard, I'm not sure if there even is any mustard in that stuff).

[Bobitis]

Originally Posted by ozo

[the tongue was talkin' to me (from the pot)]

Try this one:
Boil in water until outer skin will freely peel off
Slice into 1/4" wafers
Put wafers and green chiles in pot and simmer for 1+ hour
3 green chiles per 6oz tongue minimum (ortega, old El Paso, etc canned)
May need to add small amount of water while simmering
Eat on Kaiser roll or similar
Spices to your fancy, mine are usually black or white pepper,
granulated garlic, pinch of chile powder, pinch of sea salt.

Sounds good Jonah. I'll try that next time.

Originally Posted by Old Grump

Your way might be better but for me all I do is put tongue in pot, preferably crockpot just before breakfast, cover, low heat and pull it out just before supper time to peel and eat. I like to do 2 or 3 at the same time and I have used beef stock, pork stock and just plain water with spices and onion. Mostly I prefer to have enough left over to save in the fridge for slicing up for sandwiches later. Can't beat a Vidalia onion, Pumpernickel rye bread and a good mustard for the king of sandwiches. (Not that yellow Kraft mustard, I'm not sure if there even is any mustard in that stuff).

How big a crock do ya got?

[bobski]

cut it thin.

[Country101]

My advice:


THROW IT TO THE COYOTES!

[Clipper]

Originally Posted by Old Grump

Your way might be better but for me all I do is put tongue in pot, preferably crockpot just before breakfast, cover, low heat and pull it out just before supper time to peel and eat. I like to do 2 or 3 at the same time and I have used beef stock, pork stock and just plain water with spices and onion. Mostly I prefer to have enough left over to save in the fridge for slicing up for sandwiches later. Can't beat a Vidalia onion, Pumpernickel rye bread and a good mustard for the king of sandwiches. (Not that yellow Kraft mustard, I'm not sure if there even is any mustard in that stuff).

I'm with Old Grump, and my mustard of choice is Lowensenf, I initially discovered this when I lived in Berlin, but recently found it at World Market. Some years back it was available at better food markets, but I quit looking when I found it at World Market. (Lowensenf means Lion Mustard, there are several really good mustards from Germany, they really spice up Brats and other wursts.)

[cycloneman]

Originally Posted by BETH

yuk

That was funny.

[Old Grump]

Originally Posted by Bobitis

How big a crock do ya got?

5 quart, 6.5 quart, and a 7 quart oval large enough for a turkey. Small 4 quart and under crockpots aren't to handy in my house.