Beef Tongue

Don't be turned off by beef tongue.  Though it's a rarity at my house these days, it's the one meat indulgence I allow myself since becoming vegetarian.  My mom used to cook her beef tongue in the pressure cooker.  If you do, only cook for about one hour.  For a little extra flavor, you can also add sliced onion to the pot.  My mother tricked so many people into eating tongue--including my husband.  My husband is a fan now and wishes we'd have it more than once or twice a year.

I broke down yesterday and bought one at market because they looked good.  

Beef Tongue

Wash the tongue thoroughly and cover with water in a Dutch oven.  Also add salt and pepper to your taste.  Cover and boil for three or four hours—or until tongue can be easily pierced with a fork.  Remove tongue to platter to cool.  When cool enough to handle, remove skin by pulling away from the meat.  It should pull off easily.  The skin can be discarded.  Slice the tongue.  We season with salt and pepper and eat cold or hot.  It makes great sandwiches.

This is the one meat indulgence I have allowed myself in recent years.  When I became a vegetarian, I would sometimes eat meat, but in the last year, I have been pretty strict with myself.  I did make tongue last year right before my mom died.  I took her some and she seemed to really enjoy it.  I’ll probably make it again some day… I do have a weakness here!

From:  DILYLOPR'S Cookbook Chronicles  

Vegetable Soup from Beef Broth

Using broth obtained from cooking some beef, fill a Dutch oven* half to three-quarters full.  Cover and bring to a boil.  Add a bag of frozen soup vegetables, one or two potatoes, diced, onions, fresh sliced carrots.  My mom always added a can of Campbell's condensed Tomato Soup.  I like to add diced turnips Bring to a boil and cook for 20 to 40 minutes at a simmer.  Flavors blend while cooling, so this soup is usually better the next day.

That is the recipe my mother made and it is fabulous.  Today, I use vegetable broth unless I have just cooked a beef tongue (cause I’m not going to waste anything).  With vegetable soup, you can do so much. I sometimes add turnips, or sweet potatoes, or left over veggies.  Sometimes I use all fresh veggies and skip the frozen packet entirely.  You can add a dash of Tabasco (I think this is my favorite now!) or a quarter cup of pasta or grain for a heartier soup.  I swear, you won’t miss the beef broth.

*This can also be cooked in the pressure cooker for approximately 2o minutes.

From:  DILYLOPR'S Cookbook Chronicles