Astute readers of this blog may notice that this recipe is so close to another on this same blog that I ought to be ashamed of myself. But truly astute readers will know that it takes more than that to make me ashamed of myself.
Plus it is stupid effing easy; yet you might not have thought of it yourself because it involves a beef tongue, and most people's reaction to a beef tongue is one of two things: (1) never to buy one because it looks gross, or, for the slightly more adventurous, (2) to buy one and then leave it in the freezer forever because it looks gross.
I am here to save you from all that and give you yet another option for deliciousness.
(And when I say "stupid effing easy," I really am not kidding.)
--one beef tongue (2-3 pounds, usually)
--one can of coconut milk
--combine all that stuff in a crockpot. If you want to be oh-so-fancy, heat up the coconut milk in a saucepan and add the spices to it first, so they all blend together. Then pour that over the tongue. Use as much of the seasoning/spices as you think you will want. Then add a little more, because crockpot cooking tends to mellow all flavors
--cook on low for ten hours
Yes, ten hours. The only mistake you can make is cutting short the cooking time. Like beef heart, tongue can be a little chewy if it doesn't cook long enough. Patience is its own reward here. (I can't believe I just wrote that).
(Skipping ahead ten hours) Remove the tongue from the crockpot. All the good stuff is hidden beneath a thick, er, tongue-y membrane. Slice that open and dig out the delicious meat with a fork. the beauty of the thick membrane is that it is pretty easy to distinguish from the meat, so you can really scrape the meat out easily without any getting wasted.
Tongue is absolutely nothing like real organ meat, e.g., liver. It tastes just like shredded roast beef. I generally just dump it into a container and stick it in the fridge to be put into anything from omelets to salads. Even my wife, who is slow to dig into other offal, loves this stuff. In fact, I think the only reason tongue gets lumped into the offal category is because it looks somewhere between gross and comically pornographic when you first get a gander at it.
The offal train rolls on yet again.... Oh, and if you dig this sort of thing, there may be more soon. We are getting most of a Cowshare cow next week, complete with all/most of the innards. Wheeeeeee!
Post-cook, removing the membrane.
Shredded tongue-y goodness.
Tongue/spinach/Dubliner omelet in the pan.
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