Eating Nose to Tail


 

Now that my tongue is defrosted it's going into a pot with two carrots (tops included) two onions, a handful of garlic cloves, a couple celery stalks and about a dozen peppercorns.

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Before I added the water.
The whole mess gets covered in cold water, then brought up to a boil for three and a half to four hours.
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Boiling for about an hour and a half.
Once you can pierce the tongue with a sharp knife and there's little to no resistance it's done.  Remove it from the pot and when it's cool enough to handle but still warm take that sharp knife and peel the skin off the tongue.
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Tongue peelin'
The skin comes off remarkably easily.  There should be a mound of tongue meat on the bottom of the tongue that I simply trimmed off and ate as a snack.
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My snack.
This is a rather large piece of meat, so we'll be eating it for supper for a few days and I'll be having it for lunch a few times.  

The taste is truly remarkable.  The curing process it went through for a week in my fridge gave it a salty savory flavor with a mild hint of the juniper berries and allspice.  The texture did not lose anything from being frozen, as far as I can tell.  Thinly sliced the tongue is meaty and definitely beefy but with none of the offally liver taste that some tongue I've had in the past can have.  If you put this in a sandwich with a nice slice of tomato and some mustard you could please even those who are dead set against eating offal.  It's that yummy.

Fergus Henderson deserves all the credit for how well this came out.  Although I did change a few things this is his recipe for boiled ox tongue out of The Whole Beast, which if you don't own already I heartily recommend.

For my first meal of tongue I'll be serving it with boiled potatoes, Fergus Henderson's green sauce and maybe some sort of veggie  Right now I'm happily going to munch on my long awaited tongue, with a little dijon mustard. 
 


Comments

Joel
06/23/2009 10:02

I was waiting for the result on this one. I'm very much against freezing any protein except frozen-at-sea seafood. I was convinced that it would lessen the corned flavor or make the tongue turn into mush. I'm glad that it didn't and I think it may have actually improved it since the tongue spent more time aging. I'm also dying for some corned beef with mustard now too.

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Sydney
06/23/2009 10:24

The flavor that the tongue had after it brined for a week is really excellent, and the texture isn't mushy at all.

I'm pretty thrilled with this recipe, although it was a big time investment. And now I'll be eating tongue for the rest of the week.

That's an interesting thought about it aging for longer. Like a cryogenic marinade or something. Hmmm.

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Joel
06/23/2009 11:00

I thought you had someone over to share it with. What'd they think?

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Sydney
06/23/2009 11:07

I do. My partner Ross and I are going to be eating it for the rest of the week. He liked it, and he's far less into offal then I am.

It's still a lot of food though, even for two people.

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Joel
06/23/2009 11:09

Corned beef is the best, though. Reuben sandwiches! Split-pea soup with chunks of meat!

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Sydney
06/23/2009 11:20

That's a cool idea. I wonder if I can make my corned tongue into some sort of pea soup.

Or maybe a broth with chunks of tongue, veggies and barley.



Reply
Joel
06/23/2009 14:25

You can always go for the whatever-is-in-your-pantry soup: Minestrone!

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Sydney
06/24/2009 10:18

Minestrone is a great idea, I'm also thinking maybe a nice hash with potatoes, carrots and a good squirt of siracha could be good as well.

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08/30/2013 00:45

Thanks for posting about such wonderful dish. I think the carrot, onion, garlic cloves and the peppercorns will add to its taste very much. I think enough boiling helps to get rid of any harmful substance from the food I think the corned beef tongue is going to be a wonderful dish.

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