Hello? Did I lose you at tongue?
My hairdresser gave me tongue….
Is that a little more intriguing?
Did your mind just go “brown chicken, brown cow”?
She reminds me of my daughter and I remind her of some psycho old woman full of useless information, except useful to her.
There went the mental porn show…stopped at “reminds me of my daughter” I bet!
Alicia and I talk all sorts of gardening, hunting and offal. She’s an adventurous cook and I am too, makes for a great appointment.
During one of our offal talks, Alicia brought up that she has more tongue than she knows what to do with (stop what your thinking right now…). I’ve been chatting up and reminiscing with McGyver about how delicious tongue is; so I was very excited to hear that Alicia has plenty to share.
Oh jeez, I’m still doing it and now I have the hubby involved!
My next appointment, you guessed it, I got tongue from Alicia. Imagine being in the reception area of your salon and your hairdresser publicly gives you tongue…
All naughty thoughts aside, tongue is truly a delight when prepared properly. In this preparation which I adapted from foodrepublic.com the tongue is corned and then pressure cooked to shorten cooking time and assure uber tenderness.
I covertly shared my ‘corned beef’ with co-workers, friends and family. Everyone loved it! Then I told them it was tongue and they still loved it!
If you can get your hands on some tongue, from your hair stylist or else where, give this recipe a whirl, you’ll never think of tongue the same way.
‘Brown chicken, brown cow’
Coming soon: What to do when your hair stylist gives you her heart.
- 1 whole beef tongue
- 16 cups water
- 1 large onion, quartered
- 2 carrots, scrubbed and cut into 2" pieces
- 2 stalks celery, cut into 2" pieces
- 6 cloves garlic, lightly smashed
- 1 tablespoon pickling spice
- 15 peppercorns
- 1/2 bunch thyme
- 1 bunch parsley
- 1 cup salt
- 1 cup sugar
- In a large non-reactive pot add the water, spices, veggies, salt and sugar. Bring to a boil, boil for 5 minutes. Remove from heat and let cool completely. Add the tongue to the cooled brine, refrigerate for 24 hours.
- Remove tongue from the brine and place in pressure cooker. Strain brine retaining vegetables, spices and 4 cups of the liquid. Add the retained veggies, spices and brine to the pressure cooker plus 4 cups of water. Cook on high pressure with natural release for 60 minutes.
- Once tongue is done, when cool enough to handle peel away the outer skin. Chill tongue completely before slicing.