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Tongue
Dec 11, 2009 12:05:14 GMT
Post by Deleted on Dec 11, 2009 12:05:14 GMT
I bought a half beef tongue today which I will be boiling later on.
Does anybody have any recommendations on how to serve it once it is cooked?
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Tongue
Dec 11, 2009 12:34:20 GMT
Post by bazfaz on Dec 11, 2009 12:34:20 GMT
There is a sauce you won't try because it uses raisins.
Otherwise you could try a sweet and sour sauce, a mustard sauce or tomato sauce. I imagine cornichons and capers going well with it when cold.
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Tongue
Dec 11, 2009 14:35:41 GMT
Post by Deleted on Dec 11, 2009 14:35:41 GMT
Indeed, one always needs sauces for serving it both hot and cold.
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Tongue
Dec 11, 2009 14:44:18 GMT
Post by bixaorellana on Dec 11, 2009 14:44:18 GMT
I love tongue served with nothing but horseradish and/or a good grainy mustard on the side. However, there are some sauces that are perfect for tongue, such as a light cream sauce with capers, maybe a touch of mustard, and lots of chopped parsley.
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Tongue
Dec 11, 2009 15:56:50 GMT
Post by bazfaz on Dec 11, 2009 15:56:50 GMT
It will be good cold in a baguette with some lettuce and mayo.
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Tongue
Dec 11, 2009 16:16:39 GMT
Post by fumobici on Dec 11, 2009 16:16:39 GMT
My dad made tongue sandwiches as described by baz when I was a kid. He sliced the tongue super thin for me so I wouldn't have to deal with the texture. I think tongue tacos are pretty hard to beat as a use for tongue.
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Tongue
Dec 12, 2009 11:03:25 GMT
Post by traveler63 on Dec 12, 2009 11:03:25 GMT
EEWWWWW
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Tongue
Dec 12, 2009 13:44:00 GMT
Post by Don Cuevas on Dec 12, 2009 13:44:00 GMT
Tacos con lengua y salsa verde.
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Tongue
Dec 13, 2009 11:02:06 GMT
Post by Deleted on Dec 13, 2009 11:02:06 GMT
I ended up making a sauce with sour cream, capers, dill and grainy mustard. Not bad at all.
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