The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Reviewed: Feb. 26, 2009
Ok. I must be about the laziest person in the world. But here is what I do and it is delicious! I use my crockpots. I take a couple of pieces of aluminum foil and twist them loosely, then make 2 or 3 wreaths...how many depends on how big the tongue is and which crockpot I am using. I put the 'wreaths' into the bottom of my crock pot then I place the tongues onto the wreaths so that it is not resting on the bottom of the container. I pour about 1/4 cup of water into the bottom and 1 teaspoon of minced garlic (again..I am LAZY, so I use the jar stuff) I cook it on low while I am work. The skin practically falls off.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Reviewed: Dec. 21, 2008
This is a great basic recipe for tongue. I add Bay leaves, chopped round onions, a couple of garlic cloves (peeled, left whole) black pepper and a little more salt than what this recipe calls for to my water. (I also save the stock for later uses) After about three hours or so, when tongue is tender and skin can be easily lifted with a fork, take out and place in cold water for 5-10 minutes (just to cool), this makes peeling the outer skin off a little easier to handle. Discard skin. Slice the tongue in 1/4" slices and place in casserole dish or glass cake pan (Whichever is best for you), cover to keep warm. In a separate small saucepan, heat 1 can Campbell's Cream of Mushroom soup w/1 cp 2% milk and 1/2 cp diced round onion(optional).(Skim or 1% does not have enough milk fat) When heated, pour over beef tongue, top it off with paprika and chopped parsley (cilantro) for a nice garnish. This dish is great served with a green vegetable (asparagus, green beans, spinach, etc) and your favorite starch. And its still great for sandwiches the next day, no need for mayonnaise, just use the gravy. Sooo tender. Story Time: When I first made this for my husband, we were married only a year, I called it Beef Toungay, and spoke with a french accent when I pronounced the "tongue" part. I wasn't sure how he'd feel about eating "cows tongue". Well it was a hit!! And we've eaten it at least twice a year for the past 27 yrs. As long as he doesn't watch me cook it, he's okay with it. (and
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Cooking Level: Intermediate

Home Town: Waianae, Hawaii, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 14, 2008
I love beef tongue and have been cooking it with about 1 TBS of pickeling spice. adds alot of flavor and smells great
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Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Whitehall, Montana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Mar. 30, 2008
I love Tongue !!! My mom used to cook it all the time 'cause there were 4 kids, and a tongue would feed all 6 of us and leave enough for sandwiches !! She'd also cook carrots and potatoes during the last 1/2 hr and it's a 1 pot meal. Save the water and use it for Split pea stock !! Much better than using plain water. Just put some onions, garlic, bay leaves, and celery together with the peas and cook for a couple of hours ... mmmm good !!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Feb. 25, 2008
My friend thought she would like this but she was not pleased. Let me tell you something, if you don't like tongue you will not like this! However i thought it was delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jan. 20, 2008
For a little differant flavor try this recipe with a smoked tongue. MMMMMMM good!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jun. 25, 2007
Good basic recipe. After slicing paper thin I marinate in good olive oil with red wine vinegar, chopped parsley, minced garlic, coarse salt and fresh ground black pepper. To die for as a salad or sandwich topping.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Apr. 14, 2007
You can't go wrong with this one. It's so easy.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 23, 2006
Very good. Like others I added a couple bay leaves, about 10 whole peppercorns, 1 tsp cayenne pepper, and 1 chopped onion.
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Cooking Level: Intermediate

Living In: Holland, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Sep. 4, 2006
great stuff, i like adding a couple bay leafs, black pepper,onion and a couple garlic cloves. but the recipe is still graet like it is.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Reviewed: Aug. 11, 2006
I used to love this as a kid, thinly sliced and cold on rye bread. However, when I grew up and saw the whole tongue one day behind the deli counter, I just couldn't stop talking about it. I thought they just called it tongue. I never dreamed it really WAS a tongue. (Thank goodness it never did talk back to me.) Thanks for the memories, BLOSSOMFARM!
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Home Town: New Rochelle, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Aug. 11, 2006
Wow! I had never had tongue but once I tried it I loved it! Thanks so much!
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Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA
Living In: Maryville, Tennessee, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Aug. 7, 2006
This is an old good recipe! One suggestion: right after it is ready, place the tongue in a pot with cold water for a minute - the skin will be much easier to peel off. Serve it with horseradish. Delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Feb. 11, 2006
I like ox tongue too. this is a good recipe. I used to eat ox tongue a lot when I was in Hong Kong. We usually serve it with curry and rice. One suggestion I would like to make about the marinate is to use beef broth, onion, cabbage, salt, carrot and have the tongue boil in it for 3 hours. My one problem is that the inside of the tongue does not have too much taste because the tongue is so big and it is hard for the favor to get through.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 16, 2005
Funny, I grew up in a european household...beef tongue was always something you found on the dinner table..I kid you not! The sauce that we use is a mixture of red horseradish and mayo...mix to your liking...but usually until it's a light burgundy kinda color....
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Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jul. 28, 2005
I also add a few bay leaves and about a half tablespoon of whole black peppers. A friend from Mexico, taught me to use shredded cabbage (I used bag), with aprox 5 sliced green onions, 1 large chopped tomato, 2 or 3 chopped and seeded jalepeno's all tossed together with a bit of olive oil and salt to make a salad. Then take chopped tongue on a soft tortilla that has been fried slightly with about a 1/4th cup of the salad and you have one great taco! Those who get grossed out at the thought of "tongue" don't know what they are missing!
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Cooking Level: Intermediate

Living In: Bellevue, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jan. 23, 2005
My children loved it and that is all that matters. My mom used to make it this way and I loved it.
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Cooking Level: Intermediate

Home Town: Bellingham, Washington, USA
Living In: Anchorage, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Dec. 3, 2003
This is also really good in tacos topped with chopped onion and cilantro and a good mexican salsa. My 8 year old love the sandwich for school lunch. I added some garlic and onion to give more flavor when cooking and cooked it in my slow cooker overnight is the best. Thanks for the recipe.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 10, 2003
Thank you for this recipe. Made great tacos!
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