Beef is a staple of many American diets, and beef lovers take pleasure in eating almost every part of the cow. From the shoulder to the flank, it seems each part of the cow produces delicious, edible meat. Another tasty cut of beef is located in the mouth of the cow. Eating the cow's tongue is seen as taboo in many regions, but with careful preparation this cut of beef can be tender and flavorful.
Things You'll Need
- Beef tongue
- Vegetable brush
- 1/4 cup salt
- 2 tbsp. chopped garlic
- 2 tsp. black pepper
- 2 green onions
- 1 bottle of beer
- Sharp kitchen knife
- Pecan wood
- Apple wood
- Meat thermometer
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Wash the beef tongue under cold water with a stiff vegetable brush.
Place the tongue in a large stockpot and fill the pot with cold water. The tongue should be covered by 2 to 3 inches of water.
Add 1/4 cup of salt to the water.
Soak tongue for one hour in the refrigerator.
Replace salted water in the stockpot with fresh, cold water. Soak tongue for one more hour in the refrigerator. If the water clouds up during this time, replace it.
Drain water from pot. Pour one bottle of beer into the pot with the tongue. Add enough cold water to the pot to cover the tongue by 2 to 3 inches.
Add 2 tbsp. of chopped garlic, 2 tsp. of black pepper and two chopped green onions to the pot.
Simmer the tongue in this mixture for one hour with the pot covered.
Remove the tongue from the pot and run cold water over it until it is cool to the touch. Peel the skin off the tongue with a sharp kitchen knife and remove any excess fat.
Set smoker, filled with pecan and apple wood, to 200 degrees. Smoke tongue for four hours.
Check the temperature of the tongue with a meat thermometer. The internal temperature should be 175 degrees. If it has not reached this temperature, cook the meat longer.
Remove the tongue from the smoker and allow it to cool.