Caution- this post may cause a little queasiness in some people…
…we went on a little food adventure this week by experimenting with some beef tongue. Simmons Farm had one at the Farmer’s Market a couple of Saturdays ago, so of course, I bought it. I found a recipe in Fergus Henderson’s Head to Tail cookbook and it didn’t look too hard to get this otherwise forgotten piece of the beast into some edible form. I brined it for a week in a sugar and salt concoction and then boiled for three hours with some carrot, onion and some herbs and spices…then came the nasty part- getting the “skin” off the outside. It really wasn’t too bad- but it did seem a little wierd (all I kept thinking about is my own tongue). The meat was then sliced thin and grilled a bit with some canola oil. We ate it on top of some leftover toasted French bread rounds with some mustard and local greens. The verdict? A richer corned beef…not something to do too often, but we might revisit this someday…and no, it won’t be fed to any unexpecting guests! -Josh
