Quote:
Originally Posted by cheebacheeba
Yeah I've had cow tongue.
Absolute peasant cut...and in this case, it kind of shows.
It's almost zero fat so it's quite dry. It tasted ever so slightly metallic?
I'd probably braise it, after skinning it (you don't want tongue texture...).
Serve it finely sliced, maybe under a compound butter?
I don't really know any recipes for it.
I believe some people use it for soups?
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So skin, braise, and probably crock pot it? I'd like to say a stupid joke like, how do you know it's not tasting you?