Tongues…
If you’re in the mood for new animals parts, tongue is tantalizing. An easy, slow prep, a little bit of fear tackling, slice and you’re done. It’s ready. It’s simple, it’s cheap, it’s not tough, it’s different and its flavor is perfection.
Where to get tongue? Ask your local butcher, or your local food nerd. Both with have recommendations. Not in an area with either? Then time to call or email a local rancher or farmer. Maybe there’s a meat CSA or bulk buying option you can try out, and many times (I’ve experienced this myself!) they will offer extra fat, tongue, organs or other less choice cuts for free just for ordering meat with them. Plus, this is how you develop a relationship with someone who is treating the land and their animals in respectful and just ways. Why not try new meats in the kitchen and support people saving the planet at the same time, huh?
Mustard Glazed Beef Tongue
Ingredients
- 1 beef tongue with skin on
- filtered water
- 1 carrot peeled and chopped
- 2 stalks celery chopped
- 1/2 medium onion cut in half
- 2 cloves inserted into onion halves
- 1 clove garlic
- 1 bay leaf
- 1 sprig fresh thyme
- 8 peppercorns
Mustard Glaze
- 1/4 cup whole-grain dijon mustard
- 1 tablespoon smooth dijon mustard
- 1 tablespoon maple syrup or honey
- 1 tablespoon apple cider vinegar
Instructions
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Place beef tongue in medium stock pot; fill pot with enough water to cover tongue. Add in all other ingredients. Bring water to a boil.
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Skim away any scum from surface of water, lower heat to a simmer and cook for 2 to 2 and a 1/2 hours, or until knife inserted into the tongue comes out easily.
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Now! You must peel the skin away from the tongue while it is hot (do not let it cool with the skin on--you will be sorry!). Start at the base and top of the tongue, firmly grasp the skin and begin to peel towards the tip of the tongue. Skin will come off easily once you begin this process, do not worry. Discard skin, flip tongue over and remove any fat and gristle.
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Eat hot, or allow tongue to cool in its stock.
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Once ready to eat, make 1/4 inch slices, salt generously and serve with mustard sauce (see below).
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You may choose to dip in the sauce, or glaze the slices and either pop under the broiler or use your handy kitchen tiny torch to get a bit of color.
Mustard Glaze
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Mix all ingredients together.