Text 28839, 92 rader
Skriven 2012-08-27 09:52:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: I have a beef 183
=========================
... tongue.

My hostess Rosemary and I went to the farm by the windmill; she
keeps good relations with the farm for the benefit of the local
historical society, of which she is past president and current
secretary-treasurer and because the farm puts out good meat and
eggs, but good relations this day weren't worth $7/lb for round
steak; but they had just killed an animal, and had this tongue
hanging around for half that, so we bought it.

Rubbed it with salt and pepper and let it sit for a while,
then poached it for 3+ hr in stock with vegetables in it.
Cooled to room temperature, then sliced and served with rock
salt and (for her) mustard. It was incredibly rich and
flavorful, and 3 oz was enough for each of us. The first bites
were like extra-fatty pot roast (a good thing), but then the
experience degenerated into extra-pot-roasty fat, with a
mouth-coating quality that might put some off. Even for me,
who love beef fat, had an overamplitude. I found that straight
balsamic vinegar served excellently as a sauce; next time I
will infuse some garlic in it and try it that way.

=

 JW> With the Globe and Mail food writer. Today's headline started "The
 JW> best non-beef burgers you'll eat this summer..."
 JW> I was expecting something about lamb, venison, bison or even pork

I draw the line just after bison. Burgers should be
eatable rare, no matter what they were made from.
That leaves out most pork.

 JW> but he started babbling on about mashed beans, ground walnuts and
 JW> what have you. I have totally lost faith in him!

And mashed beans as well. Let this be a lesson to you,
don't believe everything you read on the Internet, and
don't believe anything you read that has vegetables as
the main ingredient.

 JW> At least he didn't talk turkey...
 JW> Title: Turkey Spaceships

Those just won't fly.

Tongue
cat: pot roast, main, offal
servings: 8

3 1/2 lb beef tongue
1 oz salt
1 oz pepper
2 qt broth plus more to cover (or part water)
1 onion, chopped, skin on
1 hd garlic, separated
1 bay leaf
1 Tb thyme
2 stalks celery, halved
2 carrots, halved

Wash and scrub tongue. Cover surfaces with salt and
pepper. Wrap and refrigerate an arbitrarily long time.

Heat broth with aromatics. If you are planning on
eating the vegetables, hold them out for later, or
add fresh later. Add salt until the liquid is quite
salty. Bring to the boil.

Rinse tongue and submerge it in the broth, adding
liquid if necessary. Cover pot and return to the
boil. Reduce heat and let simmer 3 hr or until
tongue is tender, adding vegetables 1-2 hr before
the end of cooking time (if you are planning to
eat them).

Remove tongue. Cut off bony, gristly, veiny, and
fatty bits at the root. Slit the sandy skin and
pull it off as you would a glove. Cool tongue
and serve at room temperature or chilled. Standard
accompaniments include vinegar, slightly sweetened
soy sauce, or (paradoxically, as the tongue is very
rich on its own) a creamy mayonnaise, best perked
up with minced sour pickles.

The poaching stock is very beefy, and some might
find a good use for it.

Source: what I did yesterday

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