Slip of the Tongue
Getting to know the man who raises the meat I eat has its perks. In my weekly sojourn to the farmer's market this summer, a slip of the tongue about our efforts to eat nose to tail resulted in a gift of the gab...or, moo.
Barrie presented me the following week with a thick disembodied cow tongue...complete with taste buds and cow spots. Not only did Barry slip me a tongue, he also gave me his heart - but that will be another post...
I carried my precious cargo home, excited to taste that tongue in my cheek. The tongue was the size of my forearm and was shrouded in a thick skin. I simmered in in a stockpot with:
two large onions, peeled and roughly sliced
one head of garlic, peeled and crushed
6-7 bay leaves
1 tbsp of peppercorns
2 tbsp of kosher salt
enough water to completely cover the tongue
1. Bring to a rapid boil and then reduce heat and simmer for 3-4 hours or until the tongue is very tender.
2. Cool slightly; remove the thick skin and the rough bits at the bottom of the tongue.
3. Slice into 1/4 inch rounds and julienne.
4. Pan-fry until golden brown in some olive oil.
5. Serve with warmed flour tortillas, fresh lettuce, tomatoes, salsa verde, cilantro, red onions avocados or other favourite taco toppings.
Verdict: the meat was surprisingly rich and fatty and reminded me of the consistency of corn beef hash. It was very beefy and was a perfect foil for the acidity of the salsa verde and fresh vegetables. The girls gobbled their tacos up without batting an eye lash. Jian even insisted on helping me to peel it. It was delicious though Glenn was not as excited as the three of us.
Even the cat wanted in on the action; the cat got my.......nah!!!!!!!!!! See? I held my tongue on the puns.