I'll admit that after my first beef tongue experience I was left wanting more. I wanted something that exemplified the flavor of the tongue more. And last night, I got it.
It all started as a quick trip to the Farmer's Market with Chris, and a stop by the T.S. Ranch shop. Chris was in the market for some Ribeyes. I innocently asked if they sold the 'nasty bits' of the cow, and was told that if I emailed an order over they could provide me with just about anything I needed. I then proceeded to ask if they happened to have any beef tongue in their freezer, and was told that indeed they did! How could I not get it?
The young lady working the stand made lots of grimacing faces as she went to get the big (like 4 lbs!) tongue. Even Chris was a little disgusted by the thought. I smiled, knowing how much they were missing out on. I paid my $10 and begin to think of menu ideas.
I knew I would slow cook it again, since that really tenderized the meat well. I also knew I would marinade it for a while first in beer to further tenderize the meat. I decided to leave the rest to the fate of what was already in my refrigerator.
Skinning the tongue was the hardest part of the meal. And I'm still not very good at it. It wasn't pretty when I was done, but I got all the leathery tastebuds off and that's all that matters.
I cut it into a few pieces so it would fit into the slow-cooker, and tossed it in a ziploc bag with some potent spices. A few solid shakes of the cumin, some dashes of both regular and smoked paprika, a few pinches of cayenne, LOTS of black pepper, and a large pinch of salt. Joining the spices was a bottle of Coors Banquet.
A few hours in the fridge, and I dumped it all into the slow cooker (on low), adding about 2 cups of water, along with some caramelized onions. And there it sat for five long hours.
As it cooked I dug through the fridge to see what else I could scrounge up. Tortillas, corn on the cob, some already-cooked bell pepper, and some Zataran's rice! Sounds like a meal to me!!
After coming out of the slow cooker (and allowing the meat to cool) it doesn't look like much:
Once it cooled it got cut into smallish piece and added to a sizzling pan with a bit of oil, and lots more spices.
Meanwhile the corn was boiling, the rice was simmering, the peppers and onions were sauteing, and the tortillas were warming.
Once everything was cooked I cut the corn off the cob, and threw everything into a tortilla:
The verdict: FREAKING AWESOME!!!!!
Between my roomate and I, there wasn't anything left. Which sucks, because I was looking forward to leftovers.
The taste was much more pronounced than the first tongue I had, as was the texture. Cooking the meat in the pan after slow-cooking made it nice and crispy, and complimented the other ingredients very well.
Hopefully they will have another tongue the next time I am over there. :)