Brined Calves Tongue Sandwiches

[CreamyGoodness]

When sliced thinly the tastebud issue disappears. It really is a good cut of meat.

 

[johngaltsmotor]

It'd be a bit of a ride, but our favorite meat market is run by a Polish couple called Polanski's in Amherst, OH. Near Lorain & near to I 90 & rt 58.

I need to make a culinary trip that direction at some point. A former coworker had given me suggestions about some great places in and around Parma so Amherst would tie right into that trip.

 

[unionrdr]

There's also a German guy that sells German style meats at the West 25th Street Market. He has a separate store location in Cleveland as well.

 

[Homercidal]

So I bought a half a hog from a guy at work and went to the butcher to pick it up. As he's getting ready to haul it out to the Jeep I ask if he has any Beef Tongue.

I get a strange look and he asks if I really want one.

I say yes.

So he brings one out to me for free.

Apparently he doesn't get many requests for them!

Soon as I get a chance I'm going to boil the skin off and smoke that sucker (er.. licker) without the family knowing what it is.

 

[unionrdr]

Smoking it does sound interesting...

 

[CreamyGoodness]

So I bought a half a hog from a guy at work and went to the butcher to pick it up. As he's getting ready to haul it out to the Jeep I ask if he has any Beef Tongue.

I get a strange look and he asks if I really want one.

I say yes.

So he brings one out to me for free.

Apparently he doesn't get many requests for them!

Soon as I get a chance I'm going to boil the skin off and smoke that sucker (er.. licker) without the family knowing what it is.

Blanching water should be a good soup starter...

Also, keep that butcher on speed dial now that you know he has the meats :-D. I wonder if he can hook you up with oxtail, liver, and/or tripe?

 

[unionrdr]

Polanski's can...

 

[Homercidal]

Blanching water should be a good soup starter...

Also, keep that butcher on speed dial now that you know he has the meats :-D. I wonder if he can hook you up with oxtail, liver, and/or tripe?

Yeah, he can't provide me liver or tripe...

 

[CreamyGoodness]

Yeah, he can't provide me liver or tripe...

Eh I guess we cant have it all.

 

[Homercidal]

I've been curious about beefheart, though. Grandma used to make a pickled venison heart when she was alive. They didn't throw much of that animal away...

 

[CreamyGoodness]

No reason not to try it. Its pretty great grilled like you might a skirt steak, and if you know its very fresh I have heard reports it makes a great tartar.

Costs @$3.99 a pound around here though.

 

[banesong]

I've been curious about beefheart, though. Grandma used to make a pickled venison heart when she was alive. They didn't throw much of that animal away...

Beef heart is awesome. Fairly tender if prepared right, and tastes great with a vinegary brine. Cook it over charcoal with a bit of wood for smoke, and you have a wonderful meal.

I can't do heart, tounge or liver at home. I am the only one who would eat it.

 

[unionrdr]

Mom sliced the heart up after trimming & cooked it in stock & seasonings somehow. Made gravy with the pot licker & served with mashed potatoes & hot biscuits. Tasted like tender slices of veal!

 

[Homercidal]

Going to drop the temp in my cheese cave fridge and brine this tongue tonight. Couple of days later it's going to get boiled and smoked and sliced thin.

 

[Homercidal]

@CreamyGoodness, do you have a recipe for the brine you used?

 

[CreamyGoodness]

@CreamyGoodness, do you have a recipe for the brine you used?

I do.

https://books.google.com/books?id=M...&q=complete nose to tail brine recipe&f=false