Re: Beef tongue

In article <60gvt1l9p9kbq4368nrode2frtlv5et0gm@xxxxxxx>,
Steve Wertz <swertz@xxxxxxxxxxxxxxxx> wrote:

> On Tue, 31 Jan 2006 12:44:07 -0600, OmManiPadmeOmelet
> <Omelet@xxxxxxxxxxxxx> wrote:
>
> >So Steve, how do YOU prepare Lengua?
> >Fiesta always has it available and at the current beef prices, it's
> >actually reasonable by comparison.
>
> I haven't cooked one in a whole, but I like to brine cure them
> with Morton's Tender Quick (+ sage and pepper) for a day, simmer
> for an hour, then peel and lightly smoke for an hour. You can
> just smoke them without boiling, but it takes a long time. And
> you can just brine cure and simmer, too (which is probably what
> I'd do if I had some right now).
>
> -sw

That does sounds interesting tho'. ;-d
--
Om.

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