Buffalo Tongue

[Herb]

Carney had his .22 Woods Walk shoot on Sunday, 50 shots, 29 shooters, I came in eighth with a score of 42. Anyway, Roger cooked the meat and had burgers, brats and what looked like small steaks, about 1/2" thick and the size of my palm. I took one and it tasted like a good steak but was so tough I could not chew it enough to swallow it. Dave had my fried Brian, who works as a meat cutter at the Ute Tribal grocery store, get him a tongue from buffalo they are now slaughtering for meat. The meat is made into burger, roasts and some steaks, and they use the heart and kidneys but not the tongue or liver. We know the old mountain men and Indians just doted on liver and roast tongue, but we don't know what they like about tongue! I threw mine to the coyotes.

 

[Vaino]

From the age of 6 I remember always having a whole boiled beef tongue in the fridge....it was our "lunch meat". My Mother boiled it for quite awhile and the spices she used were unknown to me,.....but it was very delicious and tender.

I'd come home from school pretty hungry and peel back the outside and slice some off for a sandwich. Mighty fine.

I imagine if a buffalo tongue were to be boiled like my Mother did it, it too would be delicious.....Fred

 

[Black Hand]

They are quite tender after proper cooking. I simmer tongue for a couple of hours in salted water with bayleaf and whole peppercorns though salted water will work. One can then roast over the coals if desired.

 

[Loyalist Dave]

I LOVE it when the local deli sends a platter to my place of work, because they include sliced beef-tongue. None of my coworkers will touch it, so I get about a half-dozen sandwiches. :grin:
Man when cooked right, and in my case it's smoked beef-tongue, it's amazing!

LD

 

[Black Hand]

Some people are put-off by the thought of eating tongue. It is every bit as flavorful as the best cut from the animal.

 

[tenngun]

Never had buff tongue but lots of beef deer sheep and s goat or two. It can be tough if not pre boiled but is good eating.

 

[crockett]

Tell me it ain't so Joe! You gave it to Yotes???? No- can't be.
Smoked beet tongue is a deli favorite and the buff is the same. You have to cook (boil) the dickens out of it and slice it paper thin. Excellent fare.

 

[Tallswife]

I have 6 of them (beef) in the freezer at the moment. Hubby cooks them up. I haven't tried it yet.

 

[omarick1948]

Some people are put-off by the thought of eating tongue. It is every bit as flavorful as the best cut from the animal.

Guy sitting with a friend at a lunch counter:

One guy says look! Beef tongue is the special!

His friend remarks. "TONGUE!__ I aint gon'a eat anything out of a cows mouth! ____ I'm just going to order a couple fried eggs".

Finest texture meat from any critter and my favorite method of cooking is to par-boil the skin off and simmer in pickling spices. Delicious refrigerated overnight, slice and make a sandwich.

 

[Black Hand]

I guess Tripe, Menudo and cheeks are out too...

Lots of non-traditional parts are excellent that people in the USA won't touch. That said, people in the USA also (unknowingly) eat them, but they have a sanitized name - hotdogs...:barf:

 

[Herb]

I like corned beef tongue, get one every fall. And I like menudo. My son's Chinese in-laws cook tripe, but I don't remember what they call it. I told them we could buy tripe in our grocery store here. And cheeks- they are a special cut, Carl saves them in his butchering of his winter's beef.

 

[R.C.BINGAMAN]

Properly cooked as the other posters have stated, sliced thin a good mustard, crusty German rye bread, slice of Swiss cheese and thin slices of onion. Cold brew, meal fit for a king.

 

[Black Hand]

Roasted Garlic Triscuits are an excellent accompaniment to tongue.

I have a tongue in my freezer that will be prepared for an event in October. Even though I live in beef & bison country, tongues are difficult and expensive to obtain. The last I found (about a year ago) was at Walmart and going for over $5/lb...

 

[Treestalker]

Precisely! Best meat to ever hit a sandwich. A dear lady friend who passed away last year called us up about a month before she died and asked if we would like a beef tongue she had received at a food pantry. I said 'you bet' and we boiled it 'til the skin came off and then diced it up and made a lovely stew out of it. We took it to a church potluck dinner and about 12 people tried it and asked for more.

 

[Black Hand]

Heart is another organ meat that can be delicious when properly prepared. I've used it to make soup with barley and had it stuffed. I understand it is good when fried or roasted but haven't had the opportunity to eat heart that way.

 

[sidelock]

Right on Black Hand. In elk camp we never failed to make use of heart and tongues. Just theway you describe.

 

[Black Hand]

I'm still somewhat challenged as to what I should do with the liver. I keep them but never seem to cook them.

I have a recipe for venison haggis somewhere...

 

[Loyalist Dave]

I have 6 of them (beef) in the freezer at the moment. Hubby cooks them up. I haven't tried it yet.

TIME FOR A ROAD TRIP!

:haha:

LD

 

[tenngun]

Try cutting them in to about half found chunks. When you make a stew or soup take one of these chunks thaw mostly so it's still firm and cut in to half inch blocks. Mix with a couple pounds of meat cut in to same bite size pieces and bring to a boil. Add your favorite herbs and simmer for a couple of hours, add your veggies, noodles or 'pot pies' ( dumplings) and enjoy. I don't care for just big bites of liver but cooked in a broth like this will make you stand up and slap your mama.

 

[tenngun]

And if the boys from Texas don't slap me silly for saying this, half a pound of liver or toung cut small and tossed in with a cheap cut of beef make a real good base for chilie.