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Archive for the ‘Boiling’ Category

My husband is the daring adventurer in the kitchen.  He will watch something on a television show and say, “Well that looks easy!” subsequently diving in over his elbows into whatever new technique, skill or challenge the kitchen presents.  Usually he has the child ringside to engage and participate.  Yup, The Spouse is an awesome father.  I married well.  *grin*

I am the researcher.  He has always teased that I can put together a binder on just about anything.  Geeking on family traditions and recipes makes me smile.  I enjoy digging up history of ingredients and the provenance of traditions.

This summer I set about on my own learning how to make Boiled Beef Tongue from my dad, just like my grandmother used to make.  I don’t recall ever trying this as a kid, but I remember my father wistfully recounting tales of tasty beef tongue sandwiches.  With mustard.  On rye bread.

I had never even seen one in a market before this summer’s experiment.  But  grandma’s recipe came with the cabin, and the fabulous guy from Futility Farms regularly has them for sale at the Land O’ Lakes weekly farmers market.  Family history and learning a new technique for offal?  I’m in!  Eating nose to tail is an important facet of sustainably consuming animals.

I bought a frozen beef tongue at the farmers market, found locally baked rye bread from the Eagle Baking Company, some proper German-styled mustard, and waited for my dad to visit.

Confession Time

When it came time to thaw and prepare it, it creeped me out… juuuuust a little.  For the first time in a very long while I stood before something bizarre to cook and for a brief moment thought, “Ew…”  It lay there on the cutting board looking like a beef tongue.  It has taste buds, and it looks really strange.  Maybe it felt strange because it looked so familiar?

The photos at Wasabi Bratwurst are vastly better than any of the ones I took! Photo Credit: http://www.wasabibratwurst.com/pickled-tongue/

But we eat anything around here, so I just took a deep breath and dove in.

This recipe could not be simpler and serves as a reminder of what food tasted like when money was tight and ingredients few.

She Likes It!!

I made this recipe twice this summer, and in both cases everyone who tried it has subsequently sought it out on their own.  Including the seven year old!

The first time, my father and I started too late in the day for it to fully cool as directed. So we plunked the entire thing in the fridge in the vinegar solution overnight.  This resulted in the tongue being substantially more sour and grey than the second undertaking, but no less tasty.

The Child favors the pumpernickel over caraway rye, with Hot German Dusseldorf mustard, fresh tomato, and her suggested substitution of cream cheese in lieu of the traditional mayo.

I like the caraway myself, but I must admit, I think she’s onto something with the cream cheese!

I am looking forward to further experimentation!  Simply Recipes has a Lengua Tacos recipe that looks delish.  And Japanese gyutan grilled tongue is intriguing…  Here’s to fabulous, sustainable eating on the cheap!  Huzzah!

Grandma J’s Beef Tongue

Boil covered in salt water for 3 hours.  Remove skin.  (This is much easier than one might think.) Cover with 1 part vinegar to 1 part water solution and simmer about one hour.  Allow to cool in liquid.

Remove from liquid.  Wrap in foil and slice thinly for cold sandwiches as needed.

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