Boiled beef tongue advice

Discussion in 'Ruffit's Domestic & Wild Game Cooking/ Recipe Foru' started by Bobitis, Jun 14, 2012.

  1. Bobitis

    Bobitis Guest

    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. :)
  2. BETH

    BETH Well-Known Member

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  3. Bobitis

    Bobitis Guest

    Thanks Beth. ;)
  4. raven818

    raven818 Well-Known Member Supporting Member

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    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.
  5. BETH

    BETH Well-Known Member

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    tongue i am not eating it-no no no
  6. Bobitis

    Bobitis Guest

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

    Then ya'd want more. :)
  7. Bobitis

    Bobitis Guest

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

    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?
  8. raven818

    raven818 Well-Known Member Supporting Member

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    Yep that...
  9. BETH

    BETH Well-Known Member

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    You are probably right Bob
  10. 76Highboy

    76Highboy Well-Known Member Supporting Member

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

    JoeV Member

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    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.
  12. raven818

    raven818 Well-Known Member Supporting Member

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    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.
  13. Bobitis

    Bobitis Guest

    My mileage varies. :p

    Gotta go pick the bones now.
  14. raven818

    raven818 Well-Known Member Supporting Member

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    Picture, Please. :p
  15. Bobitis

    Bobitis Guest

    :(

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

    ozo Active Member

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    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 !!!! :rolleyes::rolleyes:
  17. Bobitis

    Bobitis Guest

    I can assume the lasher had a better idea?

    I'm open to suggestions. :)
  18. ozo

    ozo Active Member

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

    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.
    Last edited: Jun 16, 2012
  19. Old Grump

    Old Grump New Member

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    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).
  20. Bobitis

    Bobitis Guest

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

    How big a crock do ya got? :eek:
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