What is beef tongue?
The tongue of a cow is known as beef tongue, also referred to as ox tongue or neat’s tongue. One of the rarer cuts of meat, it is larger than you might expect, typically weighing between 3 and 4 pounds. Both supermarkets and many butchers don’t carry it on hand, though the majority will order one in. Request a “Swiss cut” tongue that has had any bones and extra fat removed.
Our conclusion is that it is definitely worthwhile to make an effort to obtain one of these intimidating-looking chunks of meat. Beef tongue has been compared to kobe beef because of its high fat content and intricate marbling. Once you try it, you’ll be won over by its rich, extra-beefy flavor and its soft, melt-in-your-mouth texture.
Is beef tongue healthy?
You shouldn’t consume tongue every day because it has a high fat content, as we’ve already mentioned. Despite this, it is typically consumed in small portions rather than in thick slices to enjoy its intense flavor. The good news is that tongue contains a lot of protein, which is a good source of energy for people who lead healthy, active lives. It also contains all the amino acids needed to help people gain lean muscle. It also contains a lot of B vitamins, including enough vitamin B-12 for your body’s needs in one 3-ounce serving, as well as zinc, phosphorus, and easily-absorbed heme iron.
How to eat beef tongue
Many nations consider beef tongue to be a delicacy, and there are a surprisingly large number of different ways to prepare it. While in Ashkenazi and Eastern European cuisines it is served with a fiery horseradish sauce known as chrain, it is braised and made into tacos de lengua in Mexico. It is delicious in sandwiches, salads, made into meatballs, or simply served as a plate of cold cuts and can be braised, fried, pickled, stuffed, or smoked. If you purchase a whole tongue, there is plenty of meat, so you can experiment with various preparations.
Smoked Beef Tongue: the Recipe
This recipe is a great place to start if you’ve never tried beef tongue. It includes detailed instructions for cleaning, preparing, and cooking the meat to tender, smoky perfection.
- Cow tongue
- 3 to 4 lb
- Water
- Onion
- 1, cut into quarters
- Cloves
- 6 to 8
- Peppercorns
- 6 to 8
- Bay leaves
- 3
- Kosher salt
- 1 tbsp
- Pecan or oak wood chunks (for the barbecue)
- Dijon mustard
- Beef rub
The meat must be thoroughly washed prior to cooking the tongue. Place it in a spotless sink with cold running water, and scrub it thoroughly until all dirt and blood have been removed from the surface. Allow it to soak for two hours in cold water, checking back occasionally to change the water when it gets dirty.
When the meat is clean, place it in a large pan with just enough water to cover it. Cover the pot with a lid after adding the onion, cloves, peppercorns, bay leaves, and salt. After bringing the pot to a boil, lower the heat to medium-low, and let it simmer for three hours. When the meat is cool enough to handle, remove it from the pot and discard the seasonings before placing it on a clean surface.
Use a sharp knife to score the skin several times, then cut it into chunks that are simple to peel. To remove the skin, grasp each piece firmly between your thumb and forefinger and slide the knife under the edge of each piece until it is loose enough to grip. Most pieces should easily come off, but if any are difficult to remove, you can use a knife to scrape them off. Cut away any substantial pieces of gristle at the base of the tongue with your knife. Overnight storage in the refrigerator is recommended for the peeled and boiled tongue.
The following day, remove the tongue from the refrigerator and set it aside to come to room temperature while you preheat the grill. The ideal temperature for this recipe is around 225°F. Add the wood chunks on top of the charcoal once it has reached the proper temperature, then add a heat deflector or platesetter while keeping your feet up. Place a stainless steel grill on top of the ice pan after placing an aluminum pan filled with ice on top of the platesetter.
Cover the beef with the beef rub on both sides once the meat has warmed back up to room temperature. Place the tongue on the grill over the ice-filled pan and insert a meat thermometer into the tongue’s thickest part. Cook for two to three hours with the lid closed, flipping halfway through.
The meat should be cooked to an internal temperature of 150°F. Check the meat’s internal temperature using your thermometer several times to ensure that it is fully cooked, then let it cool completely before slicing and serving.
Chef Jérome Bigot of Les Grès in France created this delicious pastrami sandwich with beef tongue, trout eggs, and tarragon sauce as a truly gourmet tongue recipe. Dont miss Article.
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