smoked beef tongue & beans.

Discussion in 'Nose to Tail' started by moikel, Mar 8, 2014.

  1. moikel

    moikel Master of the Pit OTBS Member

    Normally on sunday I cook something that will feed me for a few nights so I don't have to do much until maybe wedsday .

    I took a lamb shoulder out of the freezer but it will take forever to defrost .

    There was a smoked beef tongue in there so thats dinner.

    Into a pot with a bacon bone,bay leaf,some parsley stalks,peppercorns ,no salt.

    I will simmer this until its 80% cooked then peel while cursing [​IMG]. Then combine the meat of the bacon bone with sliced tongue. I will use canned beans,the rest of it will come to me as I do it.[​IMG]
  2. Count me in for this one! I really like tongue  [​IMG]   Good luck with the peeling - I don't enjoy that part  [​IMG]
  3. moikel

    moikel Master of the Pit OTBS Member

    I got it done i used tongs for most of it ,peeled pretty well.

    Sliced it,then added it the beans.

    I fried a chopped onion,chopped carrot,bit of pancetta,2 cloves of garlic in some EVO. Added a cup  of the stock gave it a bubble for a minute or so.

    I then added 2 cans of borlotti beans  & another cup + of stock sliced tongue,meat off the bacon bone.

    Good grind of black pepper, bit of french mustard. I will let that simmer really gentle for 10.

  4. Looks awesome!  [​IMG]   If only you were about 9,700 miles closer...  [​IMG]  
  5. moikel

    moikel Master of the Pit OTBS Member

    OK  plated. 

    I had some great french style sour dough bread that I  bought at the growers market.

    Its sunday night & I just threw this together so I kept it simple.

    Its a great meal, the flavour is all based on the poaching stock so you get smokey & the brine flavours which was a dark beer based deal. Just an adaption from Pops brine,I  use beer ,chopped oranges,bay leaf,brown sugar ,cure 1.

    Poached tongue is really soft,really flavourful,I always make a couple when I am making bacon. The beans take on flavour from the stock,you can add  sausage but I didn't have any handy. 

    I had to go with what I had ,I will get dinner out of it tomorrow. Waste not want t not.
  6. Beautiful Job Mate!

    Your flavors and textures too, DO look soft and really wonderfully together!


    Funny story, I was raised on tongue, and when my mom plunked that down, as a centerpiece at many a dinner, my squeamish siblings would stare at it.

    Meanwhile, my father, (who had a 13-word cuss phrase which he erupted with each and every time the phone would ring during dinner), proclaimed too, that, "Only a stupid FINK would not love this delicious tongue!!! Eat your mother's delicious tongue children! This is a delicacy!!!"

    If friends were over that day and had stayed on for dinner, we kids would cringe with mortification about how odd that must have been for them and on every level.

    In any event, seeing YOUR beautiful post did make me smile!

    Great job!!!

    Cheers!!!! - Leah
  7. moikel

    moikel Master of the Pit OTBS Member

    It's hard to buy here.I have to go to Chinatown.
    It's lovely meat,no waste & it's in all sorts of big company products .They just mince it & call it beef add plenty of crap to it.
    I can't fathom that people can eat a hot dog but then say I never eat tongue!
  8. dingo007

    dingo007 Smoking Fanatic

    Noice one Moikel! I love tongue, however it is getting real pricey here. The cheapo box stores want $20US for a tongue! 12 months ago i was buying it for around $7.50US per tongue. It has got so expensive here that my favourite Mexican lunch spot has stopped making Lengua(tongue) Burritos! Luckily they still make Cabeza (beef cheek).
  9. moikel

    moikel Master of the Pit OTBS Member

    The Mexican food around me does not run to tongue or cheek burritos . I think they sound brilliant. I am in New York in June so will be hunting own the food that I hear about on this forum but can't get here.
    I suppose its all about demographics.I can find all sorts of really sub regional Asian food ,Northern Thai, Nonya,Vietnamese on my doorstep but a decent burrito is a real search.
  10. moikel

    moikel Master of the Pit OTBS Member

    My mother never cooked it. She was a hell of a cook with a big range.

    I can't remember where I got the taste for it.I know people used to do it in the pressure cooker like corn beef. But I think I bought it for the first time from  a Portuguese outfit next suburb over but they don't smoke it anymore because only "old people from the village" buy it. Gen Y  types want smoked chicken breast. Not exactly life on the edge[​IMG]

    Thing is that is what got me smoking the fact that old school butchers had given up making it because it wasn't dainty. I figured I better learn the art,the rest is history as they say in the classics. I don't do dainty.[​IMG]  

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