Tuesday, June 28, 2011

Tuesday's Cupful: Beef Tongue

A big piece of meat to chew on
You may have to ask the butcher for this cut of meat. Cow’s tongue isn’t as palatable as steak or ground beef. A tougher texture and more gamey flavor compared to more popular beef cuts translates into a bad rap for beef tongue. Success in preparing a yummy dish with this food item requires a long and slow cooking time. Slow boiling or braising beef tongue results in a tender and beefy main course. Cow’s tongue has a fat content above 60 percent. Common beef tongue recipes call for cooks to braise thick slices in red wine with mushrooms. Meanwhile, you may have sampled Tacos de Lengua at an authentic Mexican restaurant.

No comments:

Post a Comment