And want to tell me what to about it? I will have the opportunity to dine on some soon, and want to know what to expect. I’ve seen a few food shows where connoisseurs rave about it, one even saying its the tastiest part of the cow, but realize their tastes may different than normal.
If the taste buds have been taken off, it’s pretty much like pot roast - stringy meat that’s good braised. If it’s ground, you won’t be able to tell it’s not regular ground beef. If it’s roasted whole, with the taste buds still on, it’s…weird. It looks weird. It looks like…well…like a tongue. I always cut off the taste buds before cooking it.
I simmer it for three hours. Add a half dozen or so cloves of garlic, a sliced onion, a couple of bay leaves, maybe a quarter cup cider vinegar, some black pepper, salt if desired. I sometimes stud a whole onion with cloves and drop that in the pot as well. I think tongue is best thinly sliced on toasted rye with mustard, although some people like horseradish.
I’ve only tasted it once, at a neighbor’s house. It was offered to me without the mom telling me what it was. I ate it, and said “mmmmmmm! That was good! What was it?”
So I guess if you can get past the part about it being a tongue, it tastes just like pot roast, as WhyNot said.
I have had it in sandwiches, smoked, Peeled, and sliced thinly. It was fairly tasty, and not tough. Nothing so special that I wanted to go out and buy some more, though.
Tris
I’ve had it in tacos it makes for a juicier consistency than steak.
Mom used to try to hide it in soup, on the theory that we’d like it if we didn’t know what it was. Never worked.
It tastes OK but the texture is odd.
I didn’t much care for it.
I like to pickle it. Pickled tongue sandwiches and beer are a match made in heaven.
It has an odd texture, yes, but is very tasty. Use a dab of horseradish with it (like you would with prime rib). It makes WONDERFUL sandwichwes when used with a slice of fresh red onion!
Grew up on a farm and raised steers so we had it fairly regularly. I could never tell if from regular roast beef and love it cold on good bread with spicy mustard.
Years ago, I did. I thought it tasted like roast, but it was tough. Maybe it just hadn’t been prepared that well (sorry, Mom). And, the taste buds freaked me out a little. I was about 12 at the time. Opening the fridge and seeing this giant tongue poking out at me was a little freaky too. To my 12-year-old self, it looked like it was about a yard long.
If it’s prepared properly, it’s delicious.
It is very, very easy to not prepare properly. It’s very difficult to prepare well.
The best tongue I’ve ever had (hush, now) was at the New York restaurant wd-50. It was sliced as thin as tissue and cooked sous vide. Amazing. Perfectly tender, with robust flavor.
Where are you getting your tongue?
(I said hush.)
I had it in a local Colombian restaraunt and the owner smiled when I owned it.
It was quite good. Tasted just like very tender pot roast, as others have said.
I don’t know- I’ll be eating a friends at that’s what’s on the menu- don’t know anything at all about it.
Never tried it. I did, however, cause my Mom quite a bit of trauma by chasing her around the grocery store with one whenever I got the chance.
Edith tried to serve Archie some beef tongue. He refused it saying that he wasn’t going to eat anything that came out of a cow’s moth.
Instead he opted for a couple of eggs.
In a discussion with a coworker about properly prepared tongue, I had several people come in to me saying, “The only tongue I’ve ever tasted was my grandmother’s.”
Even though that happened over five years ago, there are people in my life who still won’t let me live that down.
My mother used to send me to school with tounge-and-mayo sandwiches. It was really tender and tasty - I didn’t make the connection with the organ - I thought it was come kind of paté called “tung”.
Ah. Cross your fingers then.
Maybe you’ll get lucky and the tongue will be from Asimovian’s granny.
Same here. Most of the taco wagons I frequent have tacos de lengua on the menu. They’re good; the meat is slow-cooked so it’s about like brisket or pot roast.