Eating beef tongue in many countries is a delicacy and very common, often served on a special occasion and holidays only. This recipe cooks tongue just the way I remember from my childhood, moist and soft. The trick is not to overcook it and salt only at the end.
Place in the deep pot, fill with cold water, should have at least 2 inches above the tongue. Bring to boil, reduce heat to low, and simmer for 2 hours. Skim the foam off to make sure the meat stock will remain clear for future use.
Once cooked, place in the bowl filled with ice and cold water and cool for 15 minutes.
Peel the white skin off. Slice and serve—salt before serving.
-Great if served with horseradish.-For a bigger size, you’ll need boiling longer, General cooking time 2-4 hours.-Store leftovers in the same cooking liquid, so the texture remains moist.-Use leftover meat stock in the soups. Leftover meat could be used in tacos or sandwiches.-Eating organ meat has many health benefits, and it’s important to buy it from quality sources knowing that animals were raised in the pasture and had a healthy life.