Saturday, January 1, 2011

Tongue: After

Text: Trina
Photos: Trina and Greg

Recipe link and story part 1 here: Tongue: Before
Backstory here: Simple Pleasures: Peasant Food

Any recipe that allows you to use these little beauties

can't be all bad. The tongue cooked whole for a few hours in broth with onions, garlic, bay leaf, peppercorns and star anise. Easy enough.

The peeling of the cooked tongue was where it got a bit gruesome and we started seriously questioning whether we wanted -- or would be able -- to eat this thing.

I'm thinking that if you can get through that phase of the recipe, you're likely to survive the entire culinary adventure. The horseradish mustard cream sauce is lovely and, well, horseradishy, mustardy, and creamy, and would probably mask the flavor of just about anything you put it on. But, partly for research purposes and partly so I could say I did, I tasted a sliver of the tongue all by itself. It's really quite nice -- very tender, mildly beefy in flavor and only a little wierd texturally. Drizzled with the sauce, I have to say it's pretty wonderful. The key component to enjoying it, though, is the ability to banish from your mind all the images above and any related psychological trauma.


  1. Shoulda put some of that sauce on a nice slice of pizza and called it good.

  2. I admire your tenacity. I think if this were all I could have for meat I would become a vegitarian. Texture is the main thing I can't overcome. Must be a childhood memory I can't remember. The sauce sounds good. I love mustard on french fries.