Beef Tongue To Buy? The 87 Top Answers

Food made from cow tongue

Removing the skin from cooked beef tongue

Beef tongue (also called beef tongue or ox tongue) is a cut of beef made from a cow’s tongue. It can be boiled, pickled, fried or braised in sauce. Found in many national cuisines, it is used for taco fillings in Mexico and open sandwiches in the United States. In France and Belgium, it is served with Madeira sauce, while charain is the preferred side dish in Ashkenazi and Eastern European cuisine. Germans make white roux with vinegar and capers or horseradish cream, which is also popular in Polish cuisine.

Beef tongue is very high in fat, accounting for up to 72% of its calorie content.[1][2] Some countries, including Canada and especially the province of Alberta, export large quantities of beef tongue.

preparation [edit]

Tongue and bacon with machete

Beef tongue is often seasoned with onions and other spices and then placed in a saucepan to cook. After cooking, the skin is removed. Pickled tongue is often used because it is already seasoned. When cooked in a sauce, it can later be reused as a sauce for meatballs or other foods.

Another way to prepare beef tongue is to scald it in hot water and remove the skin, then roast the tongue in an oven and use the drippings to make a gravy.

Russian Zakuski: Cold cuts of tongue topped with mushrooms, cheese, nuts and prunes

Beef tongue is used in North America as the main ingredient in tongue toast, an open-faced sandwich made for breakfast, lunch, or dinner, and sometimes served as an hors d’oeuvre. It is widely used in Mexican cuisine and is often used in tacos and burritos (lengua).[3] In Puerto Rican cuisine, lengua al caldero, braised tongue, and lengua rellena, braised stuffed tongue, both are served with pique criollo.

Filipino Dishes: Kare-Kare, Lengua with White Sauce and Pancit Canton-Bihon

In Belgium and France, boiled beef tongue is often prepared with mushrooms in a Madeira sauce, but can also be served with a vinaigrette. In Ashkenazi Jewish, Russian, and Ukrainian cuisine, boiled tongue is often served with charain. Beef tongue or veal tongue can also be found in classic recipes for Russian salads. In Austria, Germany and Poland[4] it is commonly served with either charain or horseradish cream sauce. The traditional Berliner or Northern German variant adds capers and vinegar to the sauce based on the white roux broth.

In Japanese cuisine, Gyūtan, a dish originating from the city of Sendai, is made from grilled tongue.

Tongue is also a part of Albanian, Argentinian, Brazilian, Bulgarian (tongue with butter), British, French, Indonesian (semur lidah or beef tongue stew), Italian (typical dish in Piedmont and Liguria), Chinese (braised), Japanese, Korean ( hyeomit gui), Filipino, Lithuanian, Latvian, Mexican, Mongolian, Nicaraguan, Persian (as forms of fried, toasted, boiled and eaten cold sandwich), Polish, Portuguese, Romanian, Spanish, South African, Turkish, and Uruguayan cuisines.

See also[edit]

Innards are sometimes referred to as “guts.” The word offal derives from the term “waste” and refers to any part of an animal that falls off during slaughter, such as the tail, feet, and testicles. In the United States, organ meat includes anything that is labeled as offal. On the other hand, most of the meats Americans are used to are lean meats, while offal is not considered a staple of the Western diet. However, despite its nutritional value, organ meat carries some risks and benefits when consumed. Fast facts on offal: Offal is very rich in some vitamins and nutrients.

There are problems with harmful bacteria in the gut if it is not properly cleaned. Brain meat is also known to transmit rare diseases such as mad cow disease.

Despite the vitamin content, organ meats are not culturally considered as important a part of a diet in the US as traditional muscle meat.

What is offal? Share on Pinterest Chicken liver is a type of organ meat or offal. There are several types of offal, some better known than others, including: Liver

heart

kidneys

sweetbreads

Brain

Tongue

Tripe offal is sometimes referred to as a “superfood” because it’s a dense source of vitamins and nutrients, including: Vitamin B

iron

phosphorus

copper

magnesium

Vitamin A

Vitamin D

vitamin E

Vitamin K Around the world, many different cultures like to use an animal in its entirety for food, including the use of blood, bones, and organs. In nature, predators are known to value the organs of their prey and, for example, eat the liver first because it is so densely packed with nutrients.

Benefits Here’s a breakdown of some of the most common offal and their benefits: Liver Share on Pinterest Liver is rich in vitamin A, folic acid, iron and zinc. Liver is the most nutrient-dense organ meat and a powerful source of vitamin A. Vitamin A is beneficial for eye health and for reducing diseases that cause inflammation, including everything from Alzheimer’s disease to arthritis. Liver also contains folic acid, iron, chromium, copper and zinc and is known to be particularly good for the heart and for increasing hemoglobin levels in the blood. Kidney Kidney meat is rich in nutrients and proteins and contains omega-3 fatty acids. It is also known to have anti-inflammatory properties and is good for the heart. Brain Brain meat contains omega-3 fatty acids and nutrients. The latter include phosphatidylcholine and phosphatidylserine, which are good for the nervous system. The antioxidants gained from consuming brain meat are also helpful in protecting the human brain and spinal cord from damage. Heart The heart is rich in folic acid, iron, zinc and selenium. It’s also a great source of vitamins B2, B6, and B12, all three of which belong to a group known as B-complex vitamins. B vitamins in organ meats have cardioprotective effects, meaning they protect against heart disease. B vitamins have also been linked to maintaining healthy blood pressure, lowering high cholesterol, and forming healthy blood vessels. They are beneficial for the brain and have been shown to reduce the risk of Alzheimer’s, dementia, depression and anxiety. Heart meat is also a great source of coenzyme Q10 (CoQ10). This is an antioxidant and can help treat and prevent certain diseases, especially heart disease. CoQ10 has been shown to slow the aging process and improve energy levels. Tongue Tongue meat is high in calories and fatty acids, as well as zinc, iron, choline and vitamin B12. This meat is considered especially beneficial for those recovering from an illness or for pregnant women. Folate is the vitamin in organ meats that is believed to be beneficial for fertility and for preventing fetal defects in a baby, such as spina bifida and heart problems. In addition, vitamin B6 can help during the morning pregnancy phase.

Risks Share on Pinterest Offals are high in cholesterol, saturated fats and purines. This makes eating offal potentially risky for people with heart disease or gout. Offals are high in cholesterol and saturated fat. Contrary to popular belief, cholesterol and saturated fat are now considered important in a balanced diet, but they must be consumed in moderation. The United States Department of Agriculture (USDA) dietary guidelines state that saturated fats should be limited to 10 percent or less of a person’s calories. However, for adults who need to lower their cholesterol levels, the American Heart Association recommends that saturated fat should make up no more than 5-6 percent of daily caloric intake. It’s also widely believed that people with gout should avoid eating organ meats because they contain purine, a molecule associated with gout flare-ups. In addition, there can be concerns that animals exposed to toxins and pesticides will exhibit toxicity in their organs. However, it’s important to remember that while organs like the liver and kidneys act as filters for toxins entering the body, they excrete those toxins rather than store them. Quality of organ meat It is important to know how the animals whose organs are being consumed were reared prior to slaughter. Aside from the moral implications, organ meat from stressed and abused animals can cause all sorts of problems. For example, fatty deposits can often form, particularly around the heart and kidneys. If the animal has led an unhealthy life, its internal organs are essentially unhealthy as well. It is recommended to source offal from a farm that uses organic practices and raises their animals to pasture.

Tired of serving up the same roasted chicken breast or lean grilled steak every night? Bored with fish and pork? Why not step out of your comfort zone and try a different cut of meat at the butcher shop.

One option: beef tongue. Although not a staple in the United States, beef tongue is often used in Latin American cuisine and makes frequent appearances in Mexican and Puerto Rican dishes. With a pleasantly delicate texture and relatively mild flavor, cow tongue is a great place to start if you’re looking to broaden your culinary horizons when it comes to offal. And as a bonus, cow tongue is great for you as it provides nutrients you need for a healthy and active lifestyle.

Basic Nutrition Breakdown

Like most meats, cow tongue is a moderate source of calories. A 3-ounce serving will set you back about 240 calories, which come from the meat’s 16 grams of protein and 19 grams of fat. All of this protein contributes to your active lifestyle – it’s a source of all the amino acids you need to build lean muscle mass. And the fat comes from a blend of healthy unsaturated fats, along with 7 grams less healthy saturated fat. That means cow tongue isn’t a lean meat — but that doesn’t mean you can’t include it in your diet from time to time.

zinc and other minerals

Eating cow tongue gives you some essential nutrients, including several minerals. One of the most abundant is zinc, an essential mineral important for cell growth and especially important for immune function. A 3-ounce serving of cow tongue contains about 3.5 milligrams of zinc, which provides between 32 and 44 percent of your daily zinc needs, depending on your gender. You also get smaller (but still significant) amounts of iron and phosphorus, as well as trace amounts of potassium.

Lots of B-complex vitamins

Cow tongue is not only rich in minerals, but also a good source of vitamins. It contains B vitamins that work together to support your metabolism and help convert proteins, fats and carbohydrates into usable energy for your tissues. Cow tongue is particularly high in vitamin B-12, which keeps your blood cells healthy and promotes good nerve and brain function. Eat one serving of cow tongue and you’ll get 2.6 micrograms of B-12—enough to meet your daily requirement. You also get significant amounts of vitamins B-2, B-3 and B-6.

Serve cow tongue

Cow

AKA: Ordinary Tongue, Lengua (Spanish)

Primal: Organs (US)

Cooking methods: oven roast, stew

Good for: Corning

Fat content: high

Price: budget

Neat’s Tongue, Lengua (Spanish)Organs (US)Oven Roast, BraiseCorningHighBudget

The tongue is a tough piece of meat that’s high in cholesterol and fat. The average weight of a beef tongue is about 1.3 to 1.8 kg. and can be sold either as is or after curing.

Cooking the tongue is a multi-step process, as removing the prickly outer covering can be a tedious task. First, it is doused in cold water for a few hours before the fatty tissue is removed. Next, the tongue is boiled in water, sometimes with vegetables. Once the meat is tender, allow the meat to cool and then peel it from the casing. After skinning, this cut of meat is ready to be used in cooking. Because it’s a tough portion of meat, it’s best to stew or stew it. It can also give good results roasted and is used in many different cuisines around the world.

Taken from a cow’s mouth, the tongue slice is extracted by cutting it from its root and removing the tracheal attachment. Blood vessels connected to the tongue are also removed to create a lean, meaty portion.

The use of the tongue as food can be traced back to the Paleolithic period. In fact, hunter-gatherers’ diets were known to contain rich cuts of beef such as tongue, brain, and bone marrow.

The fat content of beef tongue is quite high, with about 65 percent of its calories coming from its fat.

Tongue Toast, Taco, Burrito, Sandwich, Casserole, Stew, Pickle, Roast

Cow tongue often raises eyebrows and causes all sorts of reactions.

Who would want to eat an animal’s tongue?

If you think about it… Yuck.

But the tongue is a muscle.

You’re eating other muscles in the beef – in fact, muscle cuts are among the most expensive parts.

Popular in some parts of the world, cow tongue has lost its popularity in the western world.

However, it represents a cut that everyone can appreciate.

Well, how does cow tongue taste? What should you know before eating such a dish?

What is cow tongue?

First of all, the cow tongue is a muscle.

The idea of ​​eating it feels disgusting because it comes into contact with whatever the cow eats.

But then other muscles in the body can see even more disgusting things, but people eat them with no problem.

All in all, cow tongue’s main job is to help with chewing.

It’s one of the cheapest parts when you go to a butcher, but at the same time, it’s some of the tastiest muscle tissue you can have.

Trouble is, you probably won’t find it at a regular butcher shop – instead, you might have to dig deeper and find Asian butchers.

Although cow tongue isn’t all that popular in Western cooking culture these days, it has been a source of nutrients for humans for thousands of years.

Now that you have a few pointers, what can you expect in terms of flavor?

How does cow tongue taste?

If you’ve never tasted cow tongue, you probably have all sorts of ideas about its aroma and taste, but most of them are wrong.

The flavor is similar to most other cuts of beef, so you’ll be less impressed – but probably a little better, and that’s because of the texture.

Compared to other cuts, beef is a bit milder.

Despite being muscle tissue, it’s relatively soft and has the kind of texture that feels like it’s going to melt in your mouth.

Well, in terms of texture, cow tongue is covered with pores.

In other words, it absorbs everything you throw at it.

Cook it in a specific sauce and it will taste like that sauce.

Bring in some spices and they’ll seep into the meat right away.

This is what makes cow tongue so delicious—compared to other cuts of beef, it takes on whatever flavor you add.

Cooked alone, cow tongue tastes like other cuts of beef—sometimes you wouldn’t even tell the difference.

Some may say that beef tongue tastes a little like liver – you can get rid of the blood or metallic taste by soaking it in salted water for about half an hour before cooking.

However, it’s less likely to be eaten on its own anyway, but mixed into a more refined dish that it’ll appropriate the flavor of.

How is cow tongue prepared and cooked?

Some don’t like the chewy texture of cow’s tongue, but cooking it as directed makes it delicious.

There are more ways to cook cow tongue—just like there are for any other type of beef.

The most common cooking is done over a stove for hours.

Meat becomes tender while gristle is a thing of the past – it also becomes tender and easy to chew without feeling too rubbery.

Flavor it with additional herbs and spices – remember that such flavors are more intense because the meat absorbs them.

Roasting cow tongue is another good idea – great for those looking for a quick dinner.

Each side needs to be thoroughly cooked to ensure the meat in the center isn’t undercooked.

When cooked properly, the meat should be crispy on the outside and soft on the inside.

Grill cow’s tongue or fry it in a pan – something different, but definitely worth it.

You should marinate it first, and if you want to fry it, use some oil to crisp it up.

Despite its reputation, cow tongue can be delicious when cooked appropriately.

Conclusion

As a quick final conclusion, how does cow tongue taste?

To keep it simple, cow tongue tastes like most other cuts of beef.

It’s a little chewy to the touch and tastes like liver at times, but you can avoid these problems if you prepare it properly.

On the other hand, cow tongue is rich in pores that absorb everything.

Basically, cow tongue absorbs those flavors and aromas right away, no matter what you cook it in or whatever else you put in it.

Whatever you use with it, expect those flavors to be amplified.

Return to Smoker. When the temperature reaches 195 degrees F, check doneness by peeling off the skin. The skin must peel off without resistance. If there is resistance, place it back in the smoker and continue cooking until the temperature reaches 202 degrees, then remove it from the smoker.

This is a great basic tongue recipe. I add bay leaves, chopped round onions, a few cloves of garlic (peeled, leave whole), black pepper, and a little more salt to my water than needed for this recipe. (I save the broth for later, too.) After about three hours, when the tongue is tender and the skin can be easily lifted with a fork, remove and place in cold water for 5-10 minutes (to cool only). makes peeling the outer skin a little easier to manage. discard skin. Cut the tongue into 1/4-inch slices and place in a casserole dish or glass cake pan (whichever works best for you), cover to keep warm. In a separate small saucepan, heat 1 can of Campbell’s Cream of Mushroom soup with 1 cp 2% milk and 1/2 cp diced round onion (optional). (Skim or 1% does not have enough milkfat) Pour over beef tongue after heating, top with paprika and chopped parsley (cilantro) for a nice garnish. This dish is great served with green veggies (asparagus, green beans, spinach, etc.) and your favorite starch. And it’s still great for next-day sandwiches, no need for mayonnaise, just use the sauce. So tender. Story Time: When I first made this for my husband we had only been married a year, I called it Beef Toungay and spoke with a French accent when pronouncing the tongue part. I wasn’t sure how he would feel eating. Cow’s Tongue”. Well, it was a hit!! And we’ve eaten it at least twice a year for the last 27 years. As long as he’s not watching me cook, he’s fine with it. (and

GO TO RECIPE

This recipe is not for foodies. If this is you, you might just want to skip this one or check out some of our chicken breast recipes instead. What? are you still with us Okay, don’t say I didn’t warn you.

My first memory of beef tongue was when I was about 8 and happened to have a giant one in the fridge.

It looked and felt (I touched it, who could resist?) like a giant tongue.

Just like my little 8 year old tongue but oh my god it was so big!

And then my parents cooked it and made us eat it. (No idea how they prepared it.) The texture. It was so tongue-in-cheek. All too strange, even for me.

Fast forward a few decades (okay, more than a few) and I’m in Mexico when my buddy Matt announces there’s a crowd around the lengua tacos in the buffet line. I arrive just in time to scoop the last lengua of the day for my taco, and I’m in tongue heaven. So tender, so perfect in a taco.

Elise Bauer

Here’s the tongue deal.

Cooked properly, it’s tender (due to slow stewing) and flavorful (because it’s a muscle that’s been worked a lot). If you chop it enough, the texture won’t be an issue. His home of houses is actually a taco slathered with tomatillo salsa verde.

By the way, my mom instructed me to tell you that you know you’re in an authentic taqueria because there are “tacos de lengua” (tongue tacos) on the menu. If you find yourself in such a taqueria, give it a try!

Or if you’re the adventurous type and love tacos and Mexican food, the following is a traditional Mexican recipe for tacos de lengua that was taught to me by my Acapulco friend Arturo. That’s what his mother did for him growing up.

Outrageously good. If I could, I would eat the whole portion by myself.

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Like many popular Texas cuisines, grilling derives from recipes and techniques that used smaller cuts of meat and inexpensive ingredients to serve a working-class population.

When we think of these traditionally smaller cuts of beef, we think of brisket – ironically very popular today – for grilling, skirt steak for fajitas, and oxtails for stews. However, another “cut” of beef is the basis for a type of grill found in South Texas – barbacoa.

Barbacoa is made from whole cow heads.

Cow heads (cabeza de la vaca) are the ultimate leftover cut of beef. They’re filled with lots of tough gristle and gristle combined with hard-to-find but juicy bits of beef cheek and tongue.

The barbacoa we receive in Texas today is generally attributed to a cooking technique in Mexico in which cuts of lamb or goat meat are wrapped in agave leaves and placed in underground pits with smoldering coals, covered and slow-cooked for hours.

This technique spread north to the Texas border, where it mixed with the cattle industry. Tradition holds that the vaqueros of South Texas would acquire cheap cow heads, clean them, wrap them in burlap, and then cook them using the underground pit technique used by their inner-Mexican counterparts.

Once cooked, the meat and various organs—veal sweetbreads, eyes, and even the brain—were detached and served as “barbacoa.”

More information Gerardos Drive-In 609 Patton; 713-699-0820 View more Collapse

Perhaps the most famous cultural reference to Barbacoa comes from the movie Giant. Rock Hudson’s character Bick and Elizabeth Taylor’s character Leslie celebrate their wedding at their West Texas ranch. The ranch hands prepare a “real Mexican barbacoa”. As Leslie approaches the serving line, a rancher scoops a spoonful of brain right off the cow’s head and places it on her plate.

Bick exclaims, “And do these brains taste sweet?” Leslie faints.

Due to health regulations, the Barbacoa we get in Texas today usually doesn’t contain a brain. Today, barbacoa is most commonly known as cheek meat (cachete), tongue (lengua), or “mixta,” which are all the different pieces that are left over after the cow’s head has been cooked and the meat removed.

The resulting barbacoa is typically served as tacos with cilantro, onions, chili pequins, and a red or green sauce. The meat, especially the cachete, is incredibly tender and silky, having absorbed all of the melted fat and collagen from the entire cheek.

It’s rare to find a restaurant in Texas these days where they make their own barbacoa due to health regulations and the labor-intensive nature of the process. Much of the barbacoa you see today is made in large manufacturing plants and shipped to restaurants in bulk.

There are exceptions.

In Brownsville, Vera’s Backyard Bar-B-Que is the last place in Texas (and therefore probably the US) that still makes barbacoa in an underground pit. Because they have been in business for so long, they have been taken possession of in accordance with current health regulations. This allows them to use the traditional technique.

In Houston, Gerardo’s Drive-In on Patton Street makes arguably the best barbacoa in town. Jose Luis Lopez opened his shop in 1977 and now serves barbacoa on Fridays, Saturdays and Sundays. On the weekends you can even see the cow heads being wheeled into the back of the store for cleaning and cooking.

Lopez cooks them using a method that involves steaming the cleaned and seasoned heads in a large steel drum for several hours. The resulting barbacoa achieves the same silky texture as barbacoa cooked in a pit, although more moist, but without the slight smoky flavor.

If you want a real taste of Houston, head to Gerardo’s Drive-In on a Sunday, order a pound or two of Cachete Barbacoa – mixta if you’re feeling adventurous – grab some tortillas and all the supplies, and sit down into an alcove and make your own barbacoa tacos while watching customers come and go. It’s a great taste of Tejano barbecue and Houston through and through.

The mouth muscle could be a route of infection.

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Nerves could transport prions between the tongue and the brain. Photo credit: © GettyIamges

Tongue meat may pose a risk of infection from mad cow disease, according to a new report1.

The tongue may contain high levels of the prion protein, which is thought to cause bovine spongiform encephalopathy (BSE) in cattle and a variant of Creutzfeldt-Jakob disease in humans, say Richard Bessen and his colleagues. Prions injected into hamster brains migrated to the tongue and accumulated in relatively high concentrations, the team found.

That doesn’t prove that cows with BSE have prion-laden tongues or that eating those tongues could cause human diseases, says Bessen, who works at Creighton University in Omaha, Nebraska. But guidelines for meat entering the food chain should be reassessed, he says.

Beef back and brains are excluded from meat products in some European countries. In infected animals, these tissues accumulate prions. Tongue is not forbidden.

There are fears that infected beef is still entering the food chain. There are also safety concerns about meat from sheep and deer with related prion diseases.

Pathologist Jan Fraser of the Institute for Animal Health in Edinburgh, UK, explains that nerves could carry infectious prions from the brain to the tongue. “Whether there is enough [infectivity] to cause disease is a moot point.”

Mice injected with nerve cells from infected cow tongue remain healthy. “We currently have no evidence of infectivity in the tongue or peripheral nerves of BSE cattle,” says Fraser. But the new result makes further testing worthwhile, she says.

silenced

In cows, the brain can download prions onto the tongue. In humans, prions could enter through the tongue, Bessen’s team suggests. Today’s opinion is that prions infect humans through the stomach.

Prions injected into the tongues of hamsters took 1-2 weeks to reach the brain. These animals became ill in about 80 days—compared to 190 days when infected through the gut.

Prions can enter through small wounds on the tongue. “A lesion, cut, or infection could increase [an animal’s or person’s] ability to become infected,” says Bessen.

“It can probably spread infections to the brain pretty quickly,” says prion researcher Byron Caughey of Rocky Mountain Labs in Hamilton, Montana. “I don’t know if it actually happens.”

References Bartz, J.C. et al. Rapid prion neuroinvasion after tongue infection. Journal of Virology, 77, 583 – 591, (2002). Download references

Authors Helen Pearson View author’s publications You can also search for this author in PubMed Google Scholar

Related links Related links Related external links DEFRA BSE

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Cow tongue often raises eyebrows and causes all sorts of reactions.

Who would want to eat an animal’s tongue?

If you think about it… Yuck.

But the tongue is a muscle.

You’re eating other muscles in the beef – in fact, muscle cuts are among the most expensive parts.

Popular in some parts of the world, cow tongue has lost its popularity in the western world.

However, it represents a cut that everyone can appreciate.

Well, how does cow tongue taste? What should you know before eating such a dish?

What is cow tongue?

First of all, the cow tongue is a muscle.

The idea of ​​eating it feels disgusting because it comes into contact with whatever the cow eats.

But then other muscles in the body can see even more disgusting things, but people eat them with no problem.

All in all, cow tongue’s main job is to help with chewing.

It’s one of the cheapest parts when you go to a butcher, but at the same time, it’s some of the tastiest muscle tissue you can have.

Trouble is, you probably won’t find it at a regular butcher shop – instead, you might have to dig deeper and find Asian butchers.

Although cow tongue isn’t all that popular in Western cooking culture these days, it has been a source of nutrients for humans for thousands of years.

Now that you have a few pointers, what can you expect in terms of flavor?

How does cow tongue taste?

If you’ve never tasted cow tongue, you probably have all sorts of ideas about its aroma and taste, but most of them are wrong.

The flavor is similar to most other cuts of beef, so you’ll be less impressed – but probably a little better, and that’s because of the texture.

Compared to other cuts, beef is a bit milder.

Despite being muscle tissue, it’s relatively soft and has the kind of texture that feels like it’s going to melt in your mouth.

Well, in terms of texture, cow tongue is covered with pores.

In other words, it absorbs everything you throw at it.

Cook it in a specific sauce and it will taste like that sauce.

Bring in some spices and they’ll seep into the meat right away.

This is what makes cow tongue so delicious—compared to other cuts of beef, it takes on whatever flavor you add.

Cooked alone, cow tongue tastes like other cuts of beef—sometimes you wouldn’t even tell the difference.

Some may say that beef tongue tastes a little like liver – you can get rid of the blood or metallic taste by soaking it in salted water for about half an hour before cooking.

However, it’s less likely to be eaten on its own anyway, but mixed into a more refined dish that it’ll appropriate the flavor of.

How is cow tongue prepared and cooked?

Some don’t like the chewy texture of cow’s tongue, but cooking it as directed makes it delicious.

There are more ways to cook cow tongue—just like there are for any other type of beef.

The most common cooking is done over a stove for hours.

Meat becomes tender while gristle is a thing of the past – it also becomes tender and easy to chew without feeling too rubbery.

Flavor it with additional herbs and spices – remember that such flavors are more intense because the meat absorbs them.

Roasting cow tongue is another good idea – great for those looking for a quick dinner.

Each side needs to be thoroughly cooked to ensure the meat in the center isn’t undercooked.

When cooked properly, the meat should be crispy on the outside and soft on the inside.

Grill cow’s tongue or fry it in a pan – something different, but definitely worth it.

You should marinate it first, and if you want to fry it, use some oil to crisp it up.

Despite its reputation, cow tongue can be delicious when cooked appropriately.

Conclusion

As a quick final conclusion, how does cow tongue taste?

To keep it simple, cow tongue tastes like most other cuts of beef.

It’s a little chewy to the touch and tastes like liver at times, but you can avoid these problems if you prepare it properly.

On the other hand, cow tongue is rich in pores that absorb everything.

Basically, cow tongue absorbs those flavors and aromas right away, no matter what you cook it in or whatever else you put in it.

Whatever you use with it, expect those flavors to be amplified.

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Jess Pryles is a full fledged hardcore carnivore. She is a live fire cook, author, meat specialist, and PhD student in meat science. She’s also a respected authority on Texas-style barbecue. She was born and raised in Australia and now lives in Texas.

Tongue was considered a delicacy, even though it cost pennies back when I was growing up in New York City. My mother cooked the tongue on the stove for hours, spreading clouds of strong, ferocious smells that probably made the neighbors in our rental house think we were cooking a banquet of hummingbird tongues, cockscomb fringes, and venison cheeks.

Who knows what? The point is that my mother, an excellent cook, knew what to do with the tongue. Nobody else I’ve met since seems to know.

Beef and veal tongue is a specialty of all countries where beef and lamb are produced. That takes up almost the world. In the United States, the acceptance of lamb in general and offal in particular has been somewhat delayed. According to the American Meat Institute, Americans consume 1.4 pounds of lamb per capita by retail weight, compared to 72.5 pounds of beef in 1988. Organ meats had a per capita consumption of 8.5 pounds in 1988 across all red meat categories (total £2 billion domestically), with beef liver probably accounting for the largest share, according to Jens Knutson, an economist at the American Meat Institute. Exports of offal to European markets totaled £565 million in 1987.

A meat buyer from Vons Grocery Co. claims that sales of beef and lamb tongue have fallen dramatically over the past 10 to 15 years — about 40 to 50%.

“People don’t know how to use tongue, even though it’s a fine meat, with virtually no waste, and it’s an available product,” the Vons rep said. Most tongue consumed in Los Angeles is primarily consumed by Latinos, Jewish delis, sandwich shops, and fancy restaurants. Except in the Latino markets, advertising is almost nil due to low demand.

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Thanks to French chefs working in the United States who helped introduce lamb and beef tongue to some extent, Americans are learning how versatile and inexpensive tongue can be, especially during summer picnic season. The tongue is particularly good for serving cold as a first course or salad, as you would a pie.

High fat content

Lamb and beef tongue are nutritionally comparable and provide significant amounts of iron and B vitamins. The protein content is also about the same. A cooked 3-ounce serving of tongue has about 240 calories, two-thirds of it from fat. If you’re watching your saturated fat intake, beef tongue, like pate, is a food that should be reserved for special occasions.

You’ll likely find fresh beef tongue more readily available than lamb tongue. On rare occasions, smoked tongue is also available, which is cured but requires further cooking. An average beef tongue weighs about 3 pounds, compared to 1/4 pound for lamb. Some lovers prefer lamb tongue for its greater tenderness and less coarse texture. The cost difference is small. Beef tongues are packaged about $2.89 a pound and lamb $2.29 at Vons. However, so-called “No. 2 inch tongues (second grade) can be as low as $1.59 if frozen or the skin is mottled and bruised. “There is nothing wrong with seconds. The skin will be removed anyway,” said the Vons representative.

Tongue, a slow-cooking meat, can be prepared like less tender beef. It can be boiled, pickled, stewed, baked or grilled. Any sauce can be added to cooked tongue, including curry, tomato, sweet and sour, as well as cold sauces like vinaigrette or dill sauce.

Tongue can be prepared ahead of time and kept chilled in the fridge for several days. When cooking the tongue, be sure to cover it with water and skim off the foam as it cooks. When done, cool enough to peel off the outer skin (it slides off easily) and trim the meat as desired.

My mother marinated the tongue and sliced ​​it wafer-thin to serve as an appetizer. Sometimes cold, sliced ​​tongue went to our family beach picnics to serve in a sandwich. Other times it would appear hot with a sauce as the main course.

To show how versatile tongue can be, we give different methods of cooking tongue and sauces that can be added to cooked tongue.

BOILED TONGUE WITH SAUCES

3 to 3 1/2 pounds uncooked smoked beef or veal tongue

1 clove of garlic

2 bay leaves

8 whole cloves

1/4 teaspoon mustard seeds

6 whole black peppers

vinaigrette

mustard sauce

caper sauce

Sweet and sour sauce

Wash tongue and place in casserole or deep kettle. Add the garlic, bay leaves, cloves, mustard seeds and paprika. Cover with cold water and simmer, covered, until tender when pierced with a fork, about 3 hours.

Take the tongue out of the water and let it stand for a few minutes. Remove and discard skin, bones, and excess fat. Cut the meat across the grain and serve cold with vinaigrette or warm with mustard sauce, caper sauce or sweet and sour sauce. Makes 6 to 8 servings.

vinaigrette

3 tablespoons vinegar

6 tablespoons oil

1/2 teaspoon salt

1/8 teaspoon black pepper

2 teaspoons capers

1 tablespoon chopped parsley

1 tablespoon grated onion

Combine vinegar, oil, salt, pepper, capers, parsley and onion. Mix well. Makes about 1/2 cup.

mustard sauce

2 tablespoons dry mustard

2 tablespoons boiling water

1/4 teaspoon salt

1/2 cup mayonnaise

Chives or parsley, optional

Mix mustard and water. Stir in the salt and mayonnaise. Garnish with chives. Makes 1/2 cup.

caper sauce

2 tablespoons butter or margarine

1 teaspoon chopped onion

1 teaspoon chopped capers

2 tablespoons flour

1 cup of water

1 tablespoon vinegar

1 tablespoon ketchup

1/4 teaspoon prepared mustard

1/4 teaspoon sugar

1/2 teaspoon salt

1/8 teaspoon black pepper

Melt the butter in the pan and add the onion and capers. Cook 2 minutes or until onion is soft but not browned. stir in flour.

Add water, vinegar, ketchup, mustard, sugar, salt and pepper. Cook, stirring, until the sauce has thickened. Makes about 1 1/2 cups.

Sweet and sour sauce

4 or 5 slices of bacon, chopped

3 onions, chopped

1 bay leaf

1 tablespoon grated lemon zest

4 peppercorns

1 liter beef tongue stock

1 tablespoon apple cider vinegar, approx

1 tablespoon sugar, approx

2 1/2 cups gingerbread crumbs

6 to 8 plums, boiled, pitted and pressed through a sieve

1/2 cup raisins

1/2 cup slivered almonds

Sauté bacon in a large skillet over medium-high heat for 5 minutes. Add onions and sauté 5 minutes longer or until onions are soft.

Add bay leaf, lemon zest and peppercorns and cook for another 5 minutes. pour stock. Add 1 tablespoon vinegar, 1 tablespoon sugar, ginger crumbs and plum puree. Simmer for 15 minutes.

Taste the sauce and adjust the seasoning if needed, adding more sugar or vinegar to taste. Strain the sauce and add the raisins and almonds. Makes about 1 liter.

Note: If a thicker sauce is desired, thicken with arrowroot, dissolve in cold water, or dilute with more broth.

BEEF TONGUE INDIA

1 beef tongue

1 egg yolk, lightly beaten

2 tablespoons olive oil

juice of 1/2 lemon

6 drops hot pepper sauce

2 teaspoons Dijon-style mustard

1/2 teaspoon curry powder

Fine dry breadcrumbs

Simmer the beef tongue in water until tender, about 3 hours. skin and disk.

Mix together the egg yolk, oil, lemon juice, paprika sauce, mustard and curry powder. Dip the tongue slices in the egg mixture and then in the breadcrumbs.

Place on the grill pan and grill until browned. Turn and brown other side. Makes 6 to 8 servings.

BRAISED TONGUE

12 to 18 small pearl onions

2 large carrots, sliced

1 beef tongue, cooked, peeled and trimmed

1/4 cup butter or margarine

2 tablespoons flour

1 cup of white wine

1/2 cup beef tongue stock

salt pepper

Cook onions and sliced ​​carrots in a little water until semi-soft. Drain and set aside.

In a large skillet, sear the trimmed tongue in butter, turning often to ensure all sides are evenly browned. Pour into the pot and set aside.

Add flour to pan and stir to loosen drippings. Brown flour stirring constantly. Add wine and broth. Season with salt and pepper. Bring to a boil.

Arrange the carrots and onions around the tongue in the casserole and pour the sauce over them. Bake at 350 degrees for 30 minutes or until tender. Baste occasionally with sauce in the casserole so that the tongue and vegetables are evenly glazed.

To serve, slice the tongue and arrange on a warm platter. Garnish with carrots and onions. Adjust the seasonings in the sauce. Pour some sauce over the tongue and vegetables. Serve with the remaining sauce. Makes 6 to 8 servings.

Note: Thicken the sauce (if necessary) with arrowroot dissolved in water. Serve with mashed potatoes or pasta buttered with parsley.

GRILLED DEVIL’S TONGUE WITH MUSTARD SAUCE

1 beef tongue, cooked, peeled and trimmed

2 tablespoons prepared mustard

1/4 cup butter or margarine

1/2 cup toasted breadcrumbs

Cut the tongue into slices and arrange in a shallow casserole dish. Spread generously with mustard. Melt the butter and drizzle over the slices.

Sprinkle crumbs on top and slide under the grill until hot and bubbly. Makes 6 to 8 servings.

Note: Serve with boiled potatoes and salad.

BEEF TONGUE ANTIPASTO

1 beef tongue, about 2 1/2 pounds

water

Salt

1/2 teaspoon black peppercorns

2 bay leaves

1 teaspoon cumin

1/2 cup white wine vinegar

2 carrots, sliced

1/2 cauliflower, divided into florets

1/2 cucumber, cut into strips

marinade

Shredded lettuce

In a large saucepan, place the tongue and enough water to cover it. Add 1 1/2 teaspoons salt, peppercorns, bay leaves, cumin and vinegar. Bring to a boil. Cover, reduce heat and simmer 2 1/2 hours or until tender.

Meanwhile, cook sliced ​​carrots and cauliflower in separate pans of boiling salted water until tender and crispy. drain.

Place carrots, cauliflower, and cucumber in a shallow bowl and keep separate. Pour over 1/2 marinade. Remove skin from tongue. Cut crosswise into slices and cover with the remaining marinade. Refrigerate vegetables and tongue for several hours or overnight.

Arrange the sliced ​​tongue on a platter over shredded lettuce. Arrange the carrots, cauliflower and cucumbers in a pattern on plates. Makes 6 servings.

marinade

1 cup olive oil

1 cup of white wine vinegar

2 teaspoons of salt

1/2 teaspoon black pepper

1 teaspoon dried oregano

1/2 teaspoon dried tarragon

2 tablespoons of sugar

Mix olive oil, vinegar, salt, pepper, oregano, tarragon and sugar.

TONGUE BURGUNDY

4 pounds smoked beef tongue

Cold water

1 medium onion, quartered

3 or 4 stalks of celery

1 tablespoon mixed pickling spice

1/2 cup burgundy

Redcurrant Wine Sauce

Cover tongue with cold water. Add onion, celery tips and pickling seasoning. Cover, bring to a boil and simmer over low heat for 2 hours. Add wine and simmer 1 to 2 hours longer, or until tongue is tender.

Remove the tongue from the liquid, cool slightly, then peel off the skin and cut off the bone and cartilage at the thick end. Strain cooking liquid to make 2/3 cup sauce.

Place the tongue back in the remaining cooking liquid to keep warm until serving. Serve with currant wine sauce. Or cool the tongue in cooking liquid. Slice and heat in the sauce. Makes 6 to 8 servings.

Redcurrant Wine Sauce

1/2 cup currant jelly

2/3 cup burgundy

2/3 cup cooking liquid by the tongue

1 teaspoon prepared mustard

Mash the currant jelly with a fork. Add the wine, tongue fluid and mustard. Bring to a boil, reduce heat and simmer for 5 minutes to meld the flavors. Makes 1 1/2 cups.

BAKED LAMB TONGUES

10 to 12 lamb tongues

water

1 onion, sliced

1 clove of garlic

1 teaspoon of salt

1 teaspoon dried basil

12 ounces fly macaroni

1/2 cup Sauterns

1 (10 3/4-ounce) can cream of mushroom soup

parmesan cheese

Place the lamb tongues in a large cauldron. Cover with water and add onion, garlic, salt and basil. Bring to a boil, cover, reduce heat and simmer until tongues are tender, about 45 minutes to 1 hour. Drain tongues, catch liquid. Peel and cut in slices.

Cook the macaroni in boiling salted water until tender, then drain. Place tongue slices and macaroni alternately in a buttered 2-liter casserole dish.

Combine wine, soup, and 1 cup reserved tongue fluid and stir to mix. Pour over the casserole and bake at 350 degrees for about 30 minutes or until heated through. Sprinkle with parmesan cheese. Makes 6 to 8 servings.

LAMB TONGUE AMANDINE

5 lamb tongues

1 large onion, quartered

6 sprigs of parsley

salt pepper

water

1/4 cup oil

1 cup diced onion

1 tablespoon ground cumin

1/2 cup chopped parsley

1 tablespoon of peppers

1/2 cup blanched almonds, chopped

lemon juice, optional

Combine tongues, quartered onions, sprigs of parsley, 1 tablespoon plus 1 teaspoon salt, 2 teaspoons pepper, and enough water to cover tongue in large saucepan. Cover and cook over medium-high heat for 2 to 3 hours or until lamb is tender.

Drain and plunge into ice cold water. Remove the skin and slice the tongue into 1/4 inch thick slices.

Heat the oil in a pan or saucepan and sauté the onion and cumin in it. Add chopped parsley and 1 tsp pepper. Boil 3 minutes.

Add 2 cups water, paprika and almonds. Bring to a boil, add tongue and simmer for 30 minutes. Season with salt. Serve hot, drizzle with lemon juice. Makes 4 servings.