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Beef tongue

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I got nothing for ya for curing or pastrami.

I love tongue any way ya cook it, normally I slowly braise it, then cool and skin it and finally cube it for finishing in a light sauce. Sometimes I just finish in broth and spices then slice it for sammies.

Parboiling or braising make skinning them much easier.
 
Smokin Peachey said:
I'm going to have to pull up a chair and watch this one.
Click to expand...
You and me both, brotha !!

I've interested in doing a tongue for awhile. I see you skinned it raw ?? That must have been quite an adventure. Seems every mention of it here, folks at least par-cook it before skinning to make it easier.

 I'm thinking I would have cut it and stacked it before tying (not too late to change your mind). That way your first (or last) slices from that end won't be with the grain.
 
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ChileRelleno said:
I got nothing for ya for curing or pastrami.

I love tongue any way ya cook it, normally I slowly braise it, then cool and skin it and finally cube it for finishing in a light sauce. Sometimes I just finish in broth and spices then slice it for sammies.

Parboiling or braising make skinning them much easier.
Click to expand...
I am winging this.  I do pastrami.   I cure so thats out of the way.

I have never used tongue before.  

I didnt want to cook it in a pot to skin, I want to cook in the smoker.
 
My MIL use to boil the tongue. The first time I saw it I sitting in the pot I almost tossed chunks. Wifey loves beef tongue I'll be watching this thru squinted eyes. 

Chris
 
I think you're really on to something here Adam. How long are you going to keep it in the cure? B
 
Last edited:
BDSkelly said:
I think you're really on to something here Adam. How long are you going to keep it in the cure? B
Click to expand...

2 week cure I think. Gonna get some spices simmering now.
 
I really like the tongue meat Adam, this sounds like a great plan! Thumbs Up

:popcorn :cheers:
 
Cure it, smoke it, then skin it cold is the easiest way, then reheat for serving.  Dad did thousands of them, I'd watch him skin them at the block for customers.
 
110.gif
 Ok, I'm in! 
 
Tacos de Lengua are on the list of To Do. Parboil to peel it then a low and slow simmer in a rich Adobo of multiple chiles. Should make an interesting Pastrami...JJ
 
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