It's timely that Mark Bittman wrote a NYTimes article on the meat industry and its links to pollution because I just received our butchered beef which we purchased with a group of friends. As I previously wrote, we purchased the beef from a local, small production farmer who raises the grass-fed cattle without hormones/antibiotics. So, we now have stuffed in our freezer about 40 lbs of beef, including 9 lbs of ground beef, a few thick steaks, some roasts, and soup bones. Plus, I got 2 cow tongues and some liver. Wait, huh? How does one get two tongues from one slaughtered cow? Well, it turns out that the butcher had leftovers from another cow and offered it up to us. Because I had asked for one tongue, I got two!
If you have any recipes on how to cook cow tongue, comment on this post! All I know thus far is that you need to boil it to soften the meat and then peel off the bumpy skin!
Posted by richlee at January 29, 2008 01:55 PMThere are two Filipino ways of cooking beef tongue (lengua) that I love. One has a spicy tomato sauce with some vegetables (carrots, peas, potatoes). The other is in a creamy mushroom sauce. I'll have to ask my mom about them for you. I do know that you have to boil the tongue for a long, long time (maybe 3 hours?) or use a pressure cooker. Peeling off the bumpy skin is fun. One of my friends also made some Mexican-spiced/marinaded lengua for the BBQ grill. I do have to say I love the lengua.
Posted by: Steph at February 10, 2008 09:29 PMI'm Jewish and Filipina so I've had it different ways, but I must say that my favorite preparation of cow tongue is corned, New York deli style. Sliced thin and served hot on rye or in a gravy bath, it is UNBEATABLE!!
Posted by: Jenine at February 19, 2008 02:19 AM