Denny last edited by
Any one have a beef tounge recipe to share?
@Denny There is a guy here who does Lingua occasionally but he is at the AAMP (Association of American Meat Processors) Convention right now. I sent him an email so hopefully he has some time to give me his recipe because it was very tender. If not now then he will be back Monday.
paulsmeatmarket last edited by
@denny I have a recipe for tongue with rice and gravy. Slice the tongue into thick slices about an inch to an inch and a half. Make small incisions in each piece and put a piece of garlic. Season with salt, red pepper and cayenne pepper. In a cast iron pot put a small amount of cooking oil. Brown the tongue on a medium heat stirring often. Occasionally add a little water. Just enough to stop it from sticking. After the meat is browned we’ll remove the tongue and add a couple of large onions. Brown them down will well and add tongue back. Cover the tongue with water and cover. And cook over a Med to high heat. Cook till tinder. You may have to add a few times. Once it’s tender cook it down till the gravy is thick. Serve gravy over white rice. This is how we Cajuns so it. Hope you enjoy.
Here is the recipe our guy uses here for his. I have had it and it is pretty excellent!
1 small beef tongue
Bay leaf (or other herbs)
Onion and garlic powder
Onions and garlic cloves
Soak in cold water for 1-2 hours change water occasionally
Rinse and wash under cold water
Add the tongue to pot of water and cover the pot. Bring to a boil, then reduce to a simmer.
Keep the tongue completely submerged. You may need to add more water
The tongue is ready when it turns white and a knife easily pierces the thickest part. This typically takes about 50–60 minutes per pound
Transfer the tongue onto a plate with a pair of tongs. Wait until the tongue is just cool enough to touch, then cut through the outer white layer lengthwise with a sharp knife. Peel off this layer with your fingers, cutting when necessary.
Shred the beef with fork and put in crock pot with bbq sauce,
Denny last edited by
That sounds like a winner I will have to try it.
@mcmillenbr Need some more details. 5 pound batch? How much water are you using? I have never had water run out.
I tried making snack sticks for the second time. This time I added citric acid for some tang. The mix never got sticky and when I stuffed the casing it was not smooth and the water seperated and ran out on the counter top. The meat was like little seperated lumps in the casings. After cooking, they tasted good, but the texture was like compressed saw dust.
Do you have a recipe to share?