Beef Tongue question

[shtrdave]

thoseguys, yours looks to be more moist tan mine turned out, but it looks like they may have trimmed off more fat on mine, but that looks fantastic as does Moikel's

I did my first one two weeks ago and I haven't had time to make a post yet but it was amazing... I just wasn't a huge fan of the softer texture but the flavor was really really really good. I think it would make great cold sandwiches. Here's a shot. Post to come.

Oh, I boiled it for like 4 hours in a bunch of spices, onions, dried peppers, garlic, etc, pealed it, then seasoned and hot smoked it. I have to check my notes for details.

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• thoseguys26
• Nov 6, 2012

 

[moikel]

Look good from down here!

  Good idea pressure cooking first!Hearts clean & trim wash well in salted water.From there you can stuff them then bake/smoke them in a dish with beef stock & bits until tender.

Taste is a bit different to tongue,lamb hearts still eaten in my hood. My grand dad had them with sort of a sausage meat , breadcrumb,parsley style  stuffing baked low & slow..I have seen them cut up & grilled on skewers as well but they are a bit chewy that way.

I have some old cook books from country Australia if you want any help I am happy to dig around for them .MICK

 

[thoseguys26]

thoseguys, yours looks to be more moist tan mine turned out, but it looks like they may have trimmed off more fat on mine, but that looks fantastic as does Moikel's

It was super juicy and the beef flavor was intense. I got the tongue at wallmart and I didn't trim anything off it. I think the packer cleaned it up good but mostly the fat melted away during the boiling process.

Look good from down here!

  Good idea pressure cooking first!Hearts clean & trim wash well in salted water.From there you can stuff them then bake/smoke them in a dish with beef stock & bits until tender.

Taste is a bit different to tongue,lamb hearts still eaten in my hood. My grand dad had them with sort of a sausage meat , breadcrumb,parsley style  stuffing baked low & slow..I have seen them cut up & grilled on skewers as well but they are a bit chewy that way.

I have some old cook books from country Australia if you want any help I am happy to dig around for them .MICK

I'd love to hear some heart recipes. I love to pan fry hearts with onions, garlic and mushrooms. I have 2 elk and 2 mule deer hearts in my freezer! Can't wait. I've never done them any other way but I'd be willing to hear your recipes on hearts. I've heard of people using them in their fresh sausage but I've never tried it.

 

[venture]

My Mom used to stuff hearts pretty much like you would a turkey and bake them.

I was too young to remember how she kept them from getting tough.

I have made stews where I would mix beef and hearts.  Poor guests never knew they were eating heart.

For the liver haters out there, try lamb liver sometime.  I have seen liver haters scarf up on a Basque lamb liver stew!

Good luck and good smoking.

 

[moikel]

I will do some lamb hearts some time soon,got all nostalgic God knows why Grand dad couldn't tempt me. It was my transplanted Canadian mother who cooked them for him on request.

I have this pot roast like thing in my head from somewhere,jazzed up stock,red wine herbs,half way up baking dish with the stuffed hearts upright like they were stuffed peppers.Then baked low & slow or in MES. I think I  saw it on TV I will wing as usual .

 

[thoseguys26]

Nice. You guys kick arse! I'll keep you in mind when I explore some heart experiments.

 

[venture]

I see some great pics and a very helpful tutorial in our future!

Good luck and good smoking.