I finally got around to cooking that beef tongue. :-) I've not cooked
one in a few years. I thawed it then put it into the pressure cooker
with 1 whole onion (chopped), 4 cloves garlic (pressed), 2 jalapeno
peppers (sliced), 1 large bulb of fresh ginger (sliced), a light
sprinkling of white pepper and about 8 or 10 whole cloves, and 4 cups of
water.

Brought it up to pressure and pressured on medium heat for 1 hour.

Let it cool a bit, then removed the tongue to a plate to finish cooling
so I could peel it, and strained off the solids from the well flavored
broth.

To the broth I added 2 cups of brown rice and a package of mixed fresh
frozen veggies with diced chicken breast. Brought that back up to
pressure for 20 minutes.

Peeled and sliced the tongue for plating and served the rice with a bit
of butter, and the corn.

Simple, and it was very good! The clove and jalapeno flavors were very
light and subtle just like I had hoped.

Picture he http://i1.tinypic.com/novrex.jpg
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet wrote:

> Picture he http://i1.tinypic.com/novrex.jpg

Yikes, we have a set of those dishes too. I guess great minds
eat alike

Looks delish.

--
Reg

In article >,
Reg > wrote:

> OmManiPadmeOmelet wrote:
>
> > Picture he http://i1.tinypic.com/novrex.jpg
>
> Yikes, we have a set of those dishes too. I guess great minds
> eat alike

<grins> They are not breakable....

>
> Looks delish.

Thanks!
It was quite toothsome.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet wrote:
> I finally got around to cooking that beef tongue. :-) I've not cooked
> one in a few years.
> Peace, Om.
>

This has nothing to do with your beef tongue, but I was at a Mexican
market a few miles from me last week. I was looking through the meat
case and what I saw looked very good. At the end of the case (this was
one of those cases only the butcher can get into from the back) were
beef feet. Quite large I must say, but what can you expect, they do
have to support several hundred pounds in weight. Darn, I can't
remember if they were $1.39 or $1.99 per pound. They also advertised
beef tongue, but I didn't see any.

In article . com>,
"itsjoannotjoann" > wrote:

> OmManiPadmeOmelet wrote:
> > I finally got around to cooking that beef tongue. :-) I've not cooked
> > one in a few years.
> > Peace, Om.
> >
>
> This has nothing to do with your beef tongue, but I was at a Mexican
> market a few miles from me last week. I was looking through the meat
> case and what I saw looked very good. At the end of the case (this was
> one of those cases only the butcher can get into from the back) were
> beef feet. Quite large I must say, but what can you expect, they do
> have to support several hundred pounds in weight. Darn, I can't
> remember if they were $1.39 or $1.99 per pound. They also advertised
> beef tongue, but I didn't see any.
>

Beef feet huh?
That's a beef item I've never tried!
I buy the clean, dry cow hoofs for my dogs and they love them.

I guess you'd treat them like trotters?
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet wrote:

> Beef feet huh?
> That's a beef item I've never tried!
> I buy the clean, dry cow hoofs for my dogs and they love them.
>
> I guess you'd treat them like trotters?

I am also curious... I remember my Dad making brawn from pigs trotters,
but never had beef feet....

The tongue looks very good, BTW - will look for some when I am out
shopping again - haven't had it for years, either.

Cheers
Cathy(xyz)

In article .com>,
"cathyxyz" > wrote:

> OmManiPadmeOmelet wrote:
>
> > Beef feet huh?
> > That's a beef item I've never tried!
> > I buy the clean, dry cow hoofs for my dogs and they love them.
> >
> > I guess you'd treat them like trotters?
>
> I am also curious... I remember my Dad making brawn from pigs trotters,
> but never had beef feet....

Brawn. I'll have to google that. :-)
I pressure cook them to make pork stock for beans and will reserve some
of the trotter meat, but I also like to just eat them with a little salt.

>
> The tongue looks very good, BTW - will look for some when I am out
> shopping again - haven't had it for years, either.
>
> Cheers
> Cathy(xyz)

They seem to be more reasonably priced lately.
I doubt they will become a staple, but I will be eating them more often
since this one turned out so well.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet wrote:

>
> Brawn. I'll have to google that. :-)
> I pressure cook them to make pork stock for beans and will reserve some
> of the trotter meat, but I also like to just eat them with a little salt.

Heh. Well that's what he called it. I seem to recall him doing the
following:

Boil them pig trotters for a few hours - throw off the water - add
fresh water and boil some more... repeat the above two or three times
and when the water looked okay he would add carrots, onions, bay
leaves, whole black peppercorns and some salt - plus some gelatine.
Then he would boil it till the carrots and onions were done. By this
time the meat had fallen off the bone in very small pieces. He would
then let this lot cool down and put it into some pyrex bowls. The
gelatine would make the whole thing rather "jello" like and it would
come out of the bowl in one big "plop" It could then be sliced and
we would have it with coleslaw or whatever for lunch. He also used to
put a bit of balsamic vinegar on it before eating. I honestly can't
remember how much gelatine, but I think you get the idea!

Cheers
Cathy(xyz)

In article >, OmManiPadmeOmelet > wrote:
>In article . com>,
> "itsjoannotjoann" > wrote:
>> OmManiPadmeOmelet wrote:
>> > I finally got around to cooking that beef tongue. :-) I've not cooked
>> > one in a few years.
>>
>> This has nothing to do with your beef tongue, but I was at a Mexican
>> market a few miles from me last week. I was looking through the meat
>> case and what I saw looked very good. At the end of the case (this was
>> one of those cases only the butcher can get into from the back) were
>> beef feet. Quite large I must say, but what can you expect, they do
>> have to support several hundred pounds in weight. Darn, I can't
>> remember if they were $1.39 or $1.99 per pound. They also advertised
>> beef tongue, but I didn't see any.
>
>Beef feet huh? That's a beef item I've never tried! [...]
>I guess you'd treat them like trotters?

This sub-thread got me googling. Here's an Italian approach from
Sardinia, stolen from <http://www.sardiniapoint.it/5284.html>

Ingredients:
- 1 beef foot
- olive oil, vinegar, garlic, parsley, salt
Carefully wash the beef foot and boil it in salted water until the
cartilage separates from the bone. Cut the cartilage into small pieces
and season it with olive oil, a little vinegar and finely chopped
parsley and garlic. Stir frequently and leave it to soak over night
before eating it cold. [Maybe Pandora can comment on this?]

And another, perhaps a little more exotic, found at
<http://www.spindlepub.com/recipe/nvrecipes.htm>

Nilagang Pata ng Baka at Mais
[This is the last in a set of Filipino non-veg recipes on the above
page, each one submitted by a "Winner" -- it was some sort of
competition, presumably.]
WINNER: Peter Nepomuceno Mr. Nepomuceno is a network systems analyst.
His hobbies include cooking and watching movies. He learned this
recipe from his mother. [Glad it isn't his own or it could be buggy.]

Ingredients:
2 pounds beef (or ox) feet
1 can whole kernel corn
salt to taste
1 small onion, diced

Cooking Method:
Clean the beef (or ox) feet thoroughly. (Baking soda does the job
best.) Place the feet in large slow cooker. Add onion, corn including
juice, and enough water to cover the meat. Cook for about 8 hours in
slow cooker on high. If you overcook, meat will be very tender and
soft. You want the meat to be a little firm to bite. When done, season
to taste. You can use garbanzos or peanuts in place of corn.

Tips: You can use beef feet in kari-kari or callos recipes. Also good
with lugaw.





Cheers, Phred.

--
LID

In article >,
(Phred) wrote:

> In article >,
> OmManiPadmeOmelet > wrote:
> >In article . com>,
> > "itsjoannotjoann" > wrote:
> >> OmManiPadmeOmelet wrote:
> >> > I finally got around to cooking that beef tongue. :-) I've not cooked
> >> > one in a few years.
> >>
> >> This has nothing to do with your beef tongue, but I was at a Mexican
> >> market a few miles from me last week. I was looking through the meat
> >> case and what I saw looked very good. At the end of the case (this was
> >> one of those cases only the butcher can get into from the back) were
> >> beef feet. Quite large I must say, but what can you expect, they do
> >> have to support several hundred pounds in weight. Darn, I can't
> >> remember if they were $1.39 or $1.99 per pound. They also advertised
> >> beef tongue, but I didn't see any.
> >
> >Beef feet huh? That's a beef item I've never tried! [...]
> >I guess you'd treat them like trotters?
>
> This sub-thread got me googling. Here's an Italian approach from
> Sardinia, stolen from <http://www.sardiniapoint.it/5284.html>
>
> Ingredients:
> - 1 beef foot
> - olive oil, vinegar, garlic, parsley, salt
> Carefully wash the beef foot and boil it in salted water until the
> cartilage separates from the bone. Cut the cartilage into small pieces
> and season it with olive oil, a little vinegar and finely chopped
> parsley and garlic. Stir frequently and leave it to soak over night
> before eating it cold. [Maybe Pandora can comment on this?]
>
> And another, perhaps a little more exotic, found at
> <http://www.spindlepub.com/recipe/nvrecipes.htm>
>
> Nilagang Pata ng Baka at Mais
> [This is the last in a set of Filipino non-veg recipes on the above
> page, each one submitted by a "Winner" -- it was some sort of
> competition, presumably.]
> WINNER: Peter Nepomuceno Mr. Nepomuceno is a network systems analyst.
> His hobbies include cooking and watching movies. He learned this
> recipe from his mother. [Glad it isn't his own or it could be buggy.]
>
> Ingredients:
> 2 pounds beef (or ox) feet
> 1 can whole kernel corn
> salt to taste
> 1 small onion, diced
>
> Cooking Method:
> Clean the beef (or ox) feet thoroughly. (Baking soda does the job
> best.) Place the feet in large slow cooker. Add onion, corn including
> juice, and enough water to cover the meat. Cook for about 8 hours in
> slow cooker on high. If you overcook, meat will be very tender and
> soft. You want the meat to be a little firm to bite. When done, season
> to taste. You can use garbanzos or peanuts in place of corn.
>
> Tips: You can use beef feet in kari-kari or callos recipes. Also good
> with lugaw.
>
>
>
>
>
> Cheers, Phred.


That sounds interesting. :-)

Guess I'm going to have to try some if I can find them, just to say I
did it. <G>

If nothing else, I'll bet they'd make a great beef stock for french
onion soup!
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article .com>,
"cathyxyz" > wrote:

> OmManiPadmeOmelet wrote:
>
> >
> > Brawn. I'll have to google that. :-)
> > I pressure cook them to make pork stock for beans and will reserve some
> > of the trotter meat, but I also like to just eat them with a little salt.
>
> Heh. Well that's what he called it. I seem to recall him doing the
> following:
>
> Boil them pig trotters for a few hours - throw off the water - add
> fresh water and boil some more... repeat the above two or three times
> and when the water looked okay he would add carrots, onions, bay
> leaves, whole black peppercorns and some salt - plus some gelatine.
> Then he would boil it till the carrots and onions were done. By this
> time the meat had fallen off the bone in very small pieces. He would
> then let this lot cool down and put it into some pyrex bowls. The
> gelatine would make the whole thing rather "jello" like and it would
> come out of the bowl in one big "plop" It could then be sliced and
> we would have it with coleslaw or whatever for lunch. He also used to
> put a bit of balsamic vinegar on it before eating. I honestly can't
> remember how much gelatine, but I think you get the idea!
>
> Cheers
> Cathy(xyz)
>

Indeed... but throwing off all that water would get rid of the majority
of the natural gelatin! I'd never do that.....

I pressure cook them for one hour and strain off the "water" (now stock)
and it sets up like the most solid jello you ever saw! :-)

The cartalige is nicely melted and edible.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet wrote:

>
> Indeed... but throwing off all that water would get rid of the majority
> of the natural gelatin! I'd never do that.....
>
> I pressure cook them for one hour and strain off the "water" (now stock)
> and it sets up like the most solid jello you ever saw! :-)
>
> The cartalige is nicely melted and edible.

I see. Your pigs trotters must be one hell of a lot "cleaner" than
ours, then. I seem to remember an awful lot of "scum-type-stuff" being
skimmed off from the first couple of throw-offs! heh heh. But it was
about 30 years ago - so I will bow to your greater knowledge!!

Cheers
Cathy(xyz)

In article .com>,
"cathyxyz" > wrote:

> OmManiPadmeOmelet wrote:
>
> >
> > Indeed... but throwing off all that water would get rid of the majority
> > of the natural gelatin! I'd never do that.....
> >
> > I pressure cook them for one hour and strain off the "water" (now stock)
> > and it sets up like the most solid jello you ever saw! :-)
> >
> > The cartalige is nicely melted and edible.
>
> I see. Your pigs trotters must be one hell of a lot "cleaner" than
> ours, then. I seem to remember an awful lot of "scum-type-stuff" being
> skimmed off from the first couple of throw-offs! heh heh. But it was
> about 30 years ago - so I will bow to your greater knowledge!!
>
> Cheers
> Cathy(xyz)
>

Oh the trotters I buy are _totally_ clean!
I don't think they'd allow them to be sold with farmyard yuck on them?
:-o
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet wrote:

>
> Oh the trotters I buy are _totally_ clean!
> I don't think they'd allow them to be sold with farmyard yuck on them?
> :-o

You are cool, Om. Good answer! <wink>. We had lots of yuck on 'dem
piggies. heh heh heh. But I still remember enjoying the end result....

Cheers
Cathy(xyz)

In article .com>,
"cathyxyz" > wrote:

> OmManiPadmeOmelet wrote:
>
> >
> > Oh the trotters I buy are _totally_ clean!
> > I don't think they'd allow them to be sold with farmyard yuck on them?
> > :-o
>
> You are cool, Om. Good answer! <wink>. We had lots of yuck on 'dem
> piggies. heh heh heh. But I still remember enjoying the end result....
>
> Cheers
> Cathy(xyz)
>

I know what you mean... :-)
I did raise one piggy at the ag farm when I was in high school. They had
them on concrete and metal runners tho' over a septic system.

It was the BEST pork we ever ate!

Never raised a bunch of them tho'. I raised goats, chickens, pigeons and
rabbits.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

O.T. I missed the original thread, since most threads I've seen that go
into numerous posts have gone offtrack and are usually just a long
argument, so I don't usually follow them.

Anyway, on topic, we will cook a tounge in the crock pot with just 1/2
onion, 2-3 cloves of garlic, 2-3 bay leaves, and about 1/4-1/2 cup of
water, overnight on high for a small-size portion of mexican barbacoa
in the mornings. Served peeled and shredded with chopped onions and
cilantro, some salsa and a squeeze of lime, all wrapped in homemade
corn tortillas. If we have guests or family over, we'll throw in some
cheek meat to stretch the meal.

On the beef-feet thread, we use beef feet rather than pork feet in our
menudo (just had some Sunday for breakfast, and again today for lunch).
We use a slow rolling boil for the menudo (4-5 hrs) to soften the
cartilage good, adds great flavor and you can even feel the 'tackiness'
of the natural gelatin from the feet. And, from the fridge it does turn
into a block of gelatin. Good stuff....

Dodis

OmManiPadmeOmelet wrote:
> In article >,
> Reg > wrote:
>
>> OmManiPadmeOmelet wrote:
>>
>>> Picture he http://i1.tinypic.com/novrex.jpg
>>
>> Yikes, we have a set of those dishes too. I guess great minds
>> eat alike
>
> <grins> They are not breakable....
>
>>
>> Looks delish.
>
> Thanks!
> It was quite toothsome.

I have some saucepans like that! Spatterware. And yes, the beef tongue
looks delicious.

Jill

In article .com>,
"dodis" > wrote:

> O.T. I missed the original thread, since most threads I've seen that go
> into numerous posts have gone offtrack and are usually just a long
> argument, so I don't usually follow them.
>
> Anyway, on topic, we will cook a tounge in the crock pot with just 1/2
> onion, 2-3 cloves of garlic, 2-3 bay leaves, and about 1/4-1/2 cup of
> water, overnight on high for a small-size portion of mexican barbacoa
> in the mornings. Served peeled and shredded with chopped onions and
> cilantro, some salsa and a squeeze of lime, all wrapped in homemade
> corn tortillas. If we have guests or family over, we'll throw in some
> cheek meat to stretch the meal.

Ooh that sounds good! :-)

>
> On the beef-feet thread, we use beef feet rather than pork feet in our
> menudo (just had some Sunday for breakfast, and again today for lunch).
> We use a slow rolling boil for the menudo (4-5 hrs) to soften the
> cartilage good, adds great flavor and you can even feel the 'tackiness'
> of the natural gelatin from the feet. And, from the fridge it does turn
> into a block of gelatin. Good stuff....
>
> Dodis

Indeed... ;-d
I love ooey gooey trotters, and phoenix claws!


>
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
"jmcquown" > wrote:

> OmManiPadmeOmelet wrote:
> > In article >,
> > Reg > wrote:
> >
> >> OmManiPadmeOmelet wrote:
> >>
> >>> Picture he http://i1.tinypic.com/novrex.jpg
> >>
> >> Yikes, we have a set of those dishes too. I guess great minds
> >> eat alike
> >
> > <grins> They are not breakable....
> >
> >>
> >> Looks delish.
> >
> > Thanks!
> > It was quite toothsome.
>
> I have some saucepans like that! Spatterware. And yes, the beef tongue
> looks delicious.
>
> Jill
>
>

We use those kind of pots and cups a lot for camping since they hold up
well. ;-)

And, thanks!
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet wrote:

>
> Beef feet huh?
> That's a beef item I've never tried!
> I buy the clean, dry cow hoofs for my dogs and they love them.
>
> I guess you'd treat them like trotters?
> --
> Peace, Om.


Gosh, I don't know how they would be fixed, but they were absolutely
snow white in color! Extremely clean looking. I would say about a
foot of the shin was attached to each foot.

In article .com>,
"itsjoannotjoann" > wrote:

> OmManiPadmeOmelet wrote:
>
> >
> > Beef feet huh?
> > That's a beef item I've never tried!
> > I buy the clean, dry cow hoofs for my dogs and they love them.
> >
> > I guess you'd treat them like trotters?
> > --
> > Peace, Om.
>
>
> Gosh, I don't know how they would be fixed, but they were absolutely
> snow white in color! Extremely clean looking. I would say about a
> foot of the shin was attached to each foot.
>

If nothing else, they'd make a helluva bone stock! :-)
Don't even have to eat them. Just extract 'em!
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson