I ain't afraid of nothing!! I will admit it had me cringing a bit especially looking at it, touching it and peeling that thick taste bud skin off!
It is as tasty and tender as every one told me it was. Most say they have had it in tacos but I went with a sauce and rice. I looked at alot of recipes and when I got the gist of it I just went ahead and did it my way!
Rock, I bet with your pressure smoker this would be killer. It had the texture of a tender pot roast and the flavor of a prime rib, melt in your mouth.
First wash your tongue with cold water. I cut up some carrots, celery, garlic, and onions, added some dried hot chiles. used 4 cups beef stock as the liquid and added bay leaves and S&P.
Just for a better lookie!
Put your tongue in a stock pot and cover with liquid adding all the other stuff and simmer for 3 hours, by that time you should be able to pierce it with a fork easily. Take it out and let cool for 1/2 hour. This will make peeling the thick skin easy.
Start peelin by making a slit with a sharp knife from the tip down and just grab and peel, wasn't too hard.
Put the peeled tongue back in the stock pot for 30 minutes, take out and slice. You can shred it for tacos if you want of have it cold on a sandwich with some horseradish mayo, or however you want.
I made a sauce with onion, shallot, Garlic, 1/2 cup of the braising liquid, tomato paste, diced tomatos, thyme, 1/2 cup red wine and S&P
Made the rice with the braising stock instead of water.
Make the sauce and put the tongue slices in the pan and simmer for 30 minutes then serveit up!
Back in the pan
And for JB- In the plate!!