Well, I'd heard of tongue used in sandwiches in the finer (and no so fine) delis in my native NY. I never had it (or much organ meat) myself. After a friend told me how good tongue can be, I had to give it a try. I put it in the slow cooker with a generous amount of beef broth and let it go for about 8 hours on low. The skin didn't pop off as my friend said it would, but it did peel off easily once I took it out of the pot. It was tender as could be and very easy to shred! I found myself eating the whole thing in one sitting! Luckily I needed protein that day! I did find the cooked meat a tad bland and I added a bit of salt to it, but otherwise, I plan on having more in the very near future! Whoever thought something so tasty could come out of an animal's mouth!! Bravo!
Good quality and great flavor. I made a stew. I boiled for 30 minutes and removed the outer layer. Then sliced it made a stew with garlic and onions, cooked 40 minutes more; the result very tender and easy to eat. You can add tomato, potatoes and carrots to the stew. It was a success at home, everybody wanted more. Recommended!!
You have to remove the outer layer from the tongue. I cooked it in the oven and it came out good but a bit chewy. I heard it is better boiled so i will try that next time.
I am sometimes able to get beef tongue in my area but not to this quality, Frankie has done it again. Plus, the flavor is more grassy I would say. A+