Text 35576, 86 rader
Skriven 2013-04-02 06:12:00 av Dave Drum (65763.cooking)
  Kommentar till text 35543 av JIM WELLER (1:123/140)
Ärende: Tongue Broth
====================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> I keep broth from lots of things - rarely from tongue. Mostly because
 DD> it is pretty thin and uninteresting. I suppose that one could toss the
 DD> skin from the tongue and all the veins, etc. back into the soup pot and
 DD> hit it all with the Cajun Boat Motor (immersion blender)

 JW> It would be nasty.

 JW> I love tongue meat and I love most broths but not tongue broth.

I've not done tongue broth - other than adding it as make-up liquid to
vegetable soup a few times. But, when I went looking for what Uncle Google has
to say on the subject I found several paeans to tongue broth. As this one is
from a person who makes tongue the way I do (except for brining it for a week)
I will post it here and try it next time I do a tongue ...

Oh, yeah, my brine for tongue heretofore has consisted of about a cup of salt
in the water, stirred briskly to dissolve and then pop the whole thing in the
ice box overnight. Never for a week.

-+-
 
I know, I am constantly singing the praises of the beef tongue we get from our
dairy, South Mountain Creamery. Their beef herd is grassfed, and after brining
the tongue for a week it is ridiculously delicious. But have I mentioned that
we also love to drink the liquid we've cooked the tongue in?

Imagine a pot in which the brined tongue is nested in two chopped leeks, two
quartered onions, two chopped stalks of celery, a dozen peppercorns and a
fistful of fresh thyme. It is then covered with water and cooked slowly, just
under a boil, for nearly 4 hours. You wouldn't just flush that fine broth down
the sink, would you? No, you will want to save what amounts to nearly a gallon
of the most flavorful broth you can imagine.

It's so good, my daughter, who can't stand the sight of beef tongue, demands
that I turn it into a noodle soup for her. She's even suggested that we use it
to make Vietnamese pho. Well, this is more French than Vietnamese. But with the
right spices–a little star anise, some cinnamon, some cardamom–I could see this
as an upscale version of the famous Vietnamese noodle soup.

But for now, I am just sipping this broth. I reheat it in a mug and drink it
instead of tea. This is perfect for an especially cold, winter's day, and so
nutritious, you may never go back to tea again.
 
-+- http://www.theslowcook.com/2010/01/04/tongue-broth/

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Brine For Tongue
 Categories: Marinades, Herbs
      Yield: 2 Litres

    200 g  Brown sugar
    300 g  Kosher salt
      6    Juniper berries
      6    Cloves
      6    Black peppercorns
      2    Bay leaves
      2 l  Water

  In a heavy pot, mix brown sugar, salt, juniper berries,
  cloves, black peppercorns, bay leaves and water. Bring to
  a boil and stir until sugar and salt are dissolved. 

  Remove from heat and allow to cool. Pour over cleaned beef
  tongue in a non-reactive container. Weigh the tongue down
  with a ceramic plate so that it is completely submerged in
  the brine. Cover and refrigerate for 7 days.

  At this point, the tongue can be simmered-slowly-with
  carrots, leeks, onions, garlic, peppercorns, celery and
  thyme for 3 1/2 hours. The skin should peel away easily
  and you can serve it any number of ways: chilled with a
  sauce, or grilled, or fried, or in a sandwich.

  From: http://www.theslowcook.com

  Uncle Dirty Dave's Archives

MMMMM

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