French tongue &beans

Discussion in 'Nose to Tail' started by moikel, Nov 15, 2013.

  1. moikel

    moikel Master of the Pit OTBS Member

    Rather suggestive title I know[​IMG].

    I pulled a smoked beef tongue out of the freezer,some smoked pork bones & figure I will do sort of a cassoulet influenced dish.

    I will get some photos up soon.
     
  2. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Ah, Mick. You know how to sweet talk a woman, I see. :30:

    I'm in! Can't wait to see the results!

    Clarissa
     
  3. moikel

    moikel Master of the Pit OTBS Member


    Attention wino's this is the frenchiest bottle in the cellar, made for export to the USA  but order cancelled thanks to GFC.Got it cheaper but still not much change out of $40.

    Should be a good match.Having internet issues so hoping for the best on the posting.
     
  4. venture

    venture Smoking Guru OTBS Member

    Forget the wine?

    Waiting for the pics of the tongue?

    Shame on you Clarissa!  [​IMG]

    Good luck and good smoking.
     
  5. moikel

    moikel Master of the Pit OTBS Member

    I am having all sorts of Internet issues here,keeps dropping out . I will try taking pictures with IPad & posting with with I pad.
     
  6. moikel

    moikel Master of the Pit OTBS Member

     
  7. moikel

    moikel Master of the Pit OTBS Member

    Got through,I will poach tongue until I can skin it,save the liquid the work the rest out as I go. 
     
  8. moikel

    moikel Master of the Pit OTBS Member

    I don't know if I got the photos into this via I pad. I am not that computer savvy.
    Pulled meat of bacon bones,fried onion garlic,chopped butt end of a bit of pancetta.Added some thyme,oregano red wine,French mustard,splash of red wine,cbp.
    Then I peeled & cut tongue put that & beans in. Just thinking about thickening it .
     
  9. moikel

    moikel Master of the Pit OTBS Member

    Worked:yahoo:,added about a cup of poaching liquid when I had softened onions.
     
  10. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    [​IMG]You always amaze Moikel.........
     
    Last edited: Nov 16, 2013
  11. moikel

    moikel Master of the Pit OTBS Member

    We had massive storms last night don't know if that's part of Internet problem. I hate dealing with the"help" desk .
    I will get some more photo's up shortly. It's pretty tasty ,just on the lowest of simmers now. Might grate a bit of cheese on the finished plate.
    Smoked tongue is a great thing,poaching a great way to cook it.I have a few in the freezer.
     
  12. moikel

    moikel Master of the Pit OTBS Member

    Pretty good meal. Really happy with how it turned out.Its not fancy but its all about the taste. Tongue beautiful soft not greasy at all poaching the key I think ,bacon bones give it a nice depth.All smoked by me ,don't get why tongue isn't more popular.
     
  13. moikel

    moikel Master of the Pit OTBS Member

    I think you could poach ,skin,slice then grill serve it with a sharp sauce like a salsa verde .
     
  14. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Nice lookin' dish Mick....  I'd eat it..... anyday.....
     
  15. cappyr

    cappyr Meat Mopper

    I truly love beef tongue,  we ate it often when I was a kid cause it was very cheap.  Sadly folks figured out how good it is, and now its over 12$ a lb.  A far cry from 50 cents a piece. 
     
  16. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Looks great, Mick. I love the color on that tongue. Between the tongue and the smoked pork bones, that dish packed a hefty punch of flavor...bet it was delicious!

    The aversion people have to cuts that resemble actual parts of an animal is pretty funny. My husband is good about eating anything I make, but he still doesn't want to look at a tongue before I have it cooked, peeled, and sliced.

    Have a great weekend!
    Clarissa
     

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