Tongue with mustard-horseradish sauce
Tongue with mustard-horseradish sauce
Gourmet, May 2000
www.epicurious.com/recipes/food/views/103380
Good? Well, very good for a few bites, but not something I'd want to make a meal out of. The amount I served for the photo was about right, just an ounce or two of meat, sliced fairly thin.
The sauce was fantastic.
Most of the meat will wind up being fed to some very appreciative dogs over the next few days.
So why in the world did I decide to make tongue? Philosophically, I think it's wrong to pick and choose the prime bits; if we kill an animal, we should make use of every part possible. I prepared this to practice what I preach and also because I've never made tongue before. It was a learning experience. (A new experience: that's why I bought the sunchokes too.)
I think I'd rather get my tongue from the taco truck.
It was slightly scary and most definitely fun. Not for the squeamish, as you'll see from the preparation photos... (they follow the sunchokes snapshot)
Finally, here's an inspirational blog post about preparing tongue:
hisandhersparigi.blogspot.com/2007/10/beef-tongue-and-smi...
Comments and faves
J Neitzey (53 months ago | reply)
I've eaten cow tongue twice.
Once I heard I was being served "cowton". wft is that?
The second time, I ate because it wasn't that bad.