|James McNair's Beef Cookbook|
|by James McNair|
James McNair presents tried and true methods for choosing, preparing and cooking all cuts of beef, including the new leaner beef.
Tip: Try beef tongue for more results.
1 - 5 of 5 for pickled beef tongue
Rinse heart or tongue with cold water. ... PLEASE NOTE: For tongue you must peel off the skin before slicing. When thoroughly chilled skim off any excess fat.
Boil in salt water 3 hours. Peel hot tongue or trim heart. ... cold solution in refrigerator about a week. Slice and eat. Store in solution in refrigerator.
Wash tongue and place in ... desired. If sauce is too thin, cook over heat for a few minutes to reduce or thicken with a little flour paste. 6-8 servings.
Place tongue in pot. Add onions and spices. Cover with water. Simmer uncovered for 3 hours. Drain and cool. Remove skin and serve.
Cook heart or tongue in 2/3 vinegar, ... in refrigerator until used. If storing for longer than 2 weeks, freeze in can or freeze jars or in vacuum bags.
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