Prep 10 mins
Cook 20 mins
An old family favorite.
- Cut beef tongue diagonally into 1/2 inch slices; dip in mixture of 1 egg, milk then dredge in the whole wheat bread crumbs.
- Saute` with high heat until brown in each side; sprinkle with salt (optional).
This is how mother made beef tongue, and it's still my favorite way. To clarify, the beef tongue needs to be cooked. I have been doing it in a crockpot - add onion, carrot, celery, peppercorns, bay leaves, a well scrubbed tongue (I find 3 1/2 lbs is about all my oval crockpot can fit), and cook for probably 6 to 10 hours, depending on size. Remove tongue, and as soon as you can handle it, remove the skin. I make a shallow cut, tease back a corner and pull with a piece of paper towel. Trim off any gristle, etc. You can then proceed with the recipe, or let it cool. Tongue used to be cheap, alas, no longer. But it's pure, tender beef, and you are missing a treat if you've never tried it. Really no waste at all.