3-meals + 2 soups beef tongue

2020-07-12 through 2020-08-01

Beef tongue can have a long life in our small household, especially when they're from an adult animal at 4+ lbs. each. Veal tongue (1 1/2 to 2 1/2 lbs.) usually doesn't last more than a single meal.

This time I served the tongue 'au naturel' without any sauces to demonstrate that beef tongue is an easy dish that combines well with just about everything you might have in your refrigerator.

a. starting day = soup + meal

I tried out a dehydrated soup mix form Mother Earth Products. While it was not as bad as the one from Auguson Farms which is mostly onion, It's still not something I would serve because it tastes so good. It may help one survive lean times or come in handy on a camping trip, but it does not come close to fresh foods. The end result does have a vegetable soup flavor, but by the time the vegetables have fully rehydrated ( = more than 24 hrs.!) everything tastes the same.

Directions

2020-07-12

Pic1-3: ingredients

Submerge the tongue in water.
The less water you use, the stronger the broth and tongue will taste.
Add vegetables and seasoning to taste.
Bring to a roiling boil. Reduce heat, cover and simmer for 2-4 hrs. until the meat is soft and the tongue can be peeled without tearing up the meat. (Pic3)
Cook any other vegetables you intend to serve with the meal. (Pic4)

Pic4-6:

After peeling the tongue, I added 2 lbs. halved roma tomatoes (Pic4) and simmered 30 minutes extra.
I served the soup without blending the tomatoes. (Pic5)
I served beef tongue slices with the cooked vegetables. (no picture)
Optional: thicken some of the soup for a tomato sauce.
Always store leftover tongue in its own broth. (Pic6)

b. day 2 meal

2020-07-26

This was a leftovers feast.

INGREDIENTS

This is what you need:

whatever leftovers you have in the fridge

Pic7: leftovers feast #1

Directions

2020-07-26

Pic8-10: reheat + serve

I thawed out the leftover beef tongue in a small saucepan with some extra water.
I had not sliced the remainder of the tongue. (Pic9)
I cut some slices, served them with potato salad, leftover duck, refried duck burrito stuffing, and a tortilla on the side. (Pic7+10)

c. day 3 meal

2020-08-01

Still not done. Different leftovers this time.

INGREDIENTS

This is what you need:

leftovers in your fridge

Pic11: leftover feast #2

Directions

2020-08-01 — béchamel cauliflower casserole

Pic12-14: reheat + serve

Reheat + serve béchamel cauliflower casserole.

2020-08-01 — zucchini stoemp

Pic15-17: reheat + serve

Reheat + serve zucchini stoemp.

2020-08-01 — served

Pic18-20: served

Reheat the vegetables.
Reheat and add sliced beef tongue.
Serve and enjoy.

d. day 3 soup again

And at last, the closing act. By this time, the soup has been reheated, reduced and diluted several times. Leftover vegetables of any of the previous meals may have been added, so it becomes a different soup every time.

Directions

2020-08-01

Pic21-23: reheat + serve

Reheat the remaining broth.
Adjust seasoning, add extra vegetables if you like.
Serve and enjoy.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org