Folks, let’s talk about tongue. You are probably wondering, what’s there to talk about? Tongue is tongue. Well, apparently beef tongue is a very controversial food. Well…maybe controversial isn’t really the right word. But as far as tongue goes, you either love it, or you hate it.
I grew up eating tongue and find it extremely tasty (I like headcheese as well). I don’t mean to generalize, but I think tongue eating is a European thing. To most the the idea of eating tongue is…well let’s face it, pretty gross. To me however, tongue is just like any other cold cut. That is of course, when it is in its sliced form.
As much as I love tongue, I’ve never actually prepared it. My mother, and most women in my family have always prepared tongue, and it was always delicious, especially with some horseradish. A while ago (maybe even years) I came upon marinated, ready-to-eat tongue at the local Russian food store. Oh the joy and excitement that filled me. I bought this deli meat unsliced (as that’s how all the meats are sold at this store) and brought it home. The excitement lasted until I realized that I had to cut into a piece of meat that looked like and was an actual tongue. And I just couldn’t do it. I have no problem eating tongue slices, but to actually cut into it…well…hubby (an even bigger lover of tongue) had to step in. I asked him to slice up the entire thing so that all I could recognize was the great deli meat that I so enjoy.
For those of you who don’t mind the reality of tongue, here is a recipe for some delicious homemade boiled tongue…and of course the tasty final result.
Recipe Type: Appetizer
Cook time: 2 hours
Total time: 2 hours
- 1 Beef Tongue
- 1 Bay Leaf
- Garlic (to taste)
- Dill (to taste)
- Parsley (to taste)
- Salt (to taste)
- Pepper (to taste)
- Place tongue in a pot of water and bring it to boil.
- Once the water starts boiling lower the heat and simmer for about 2 hours, until the meat is tender.
- Add bay leaf, garlic, dill, parsley, celery, salt and pepper.
- Fill a bowl with cold water.
- Once tongue is cooked, remove it from the pot, immediately place it in the bowl with cold water.
- Run more cold water over the tongue and quickly peel the tongue skin, while continuing to run the water over it.
- If the tongue isn’t covered with cold water immediately, the skin will not easily come off.
- After the tongue is peeled, wipe with a paper towel, let it cool and place it in the fridge until you ready to serve.