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Beef Hearts and Tounges

16 years ago

I have been gifted with several hearts and tounges. Usually I pickled them but ain't no way I can eat 20lbs of pickled heart/tounge.

Anyone have ideas?

: )

lyra

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Comments (15)

centralcacyclist
16 years ago
Sausage?
donna_loomis
16 years ago
I suggest that you pickle what you think you can eat and freeze the rest in appropriately sized packages for use later. Nothing better than a beef tongue sandwich or lengua tacos.
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User
16 years ago
How about you make it all up and give it away as gifts ...sorta like re-gifting : )
annie1992
16 years ago
I agree, both heart and tongue freeze well. I always had Carl give me the heart, the tongue and the liver because they made great dog treats.

It was certainly not unusual to open my fridge, see a big ole' beef tongue boiled on a plate, I just sliced it up and fed it to the WonderWeiner, sometimes made a sandwich myself.

It was the same with liver, made great dog/cat food, if I didn't eat it.

I made this with tongue once, even Ashley ate it, until I told her what it was, LOL.

Beef Tongue
(All Recipes)
Servings: 10

1 beef tongue
5 fresh green chile peppers
1 tablespoon olive oil
1 white onion, sliced thinly
4 cloves garlic, minced
4 small tomatoes, halved and sliced
2 (15 ounce) cans whole kernel corn, drained
salt to taste

1. Wash tongue and place in a large pot of water to cover. Simmer until no longer pink, about 50 minutes per pound of tongue. Remove from water and let rest until cool enough to handle. Peel skin from tongue and trim gristle. Cut into 1/4 inch slices.

2. Place whole peppers in a skillet over medium-high heat and roast, turning, until all sides are charred. Let cool, rub off skins. Remove stems and seeds.

3. Heat olive oil in a large skillet over medium heat. Saute chile peppers, onion and garlic until onion is translucent. Stir in tongue and continue to cook until tongue is brown, 5 to 10 minutes. Stir in tomatoes and cook until limp, 5 minutes. Pour in corn and heat through, 2 to 5 minutes. Season with salt. Serve immediately.

Annie
doucanoe
16 years ago
I am in the same camp as Ashley. Won't touch either! LOL

Even so, that was a really nice gift from a very generous friend! Glad you will enjoy them!

Linda
gardener1908
16 years ago
Annie, how do you cook the heart for your dog? Do you just boil it or make a treat with other ingredients? I have one in my fridge that came with my cow, don't think I want to eat it. I heard it stinks when they are cooking. True?
jimster
16 years ago
I love a sandwich piled high with thinly sliced tongue or a combination of tongue and other cold cuts. That's what I would use it for, freezing what could not be used.

I don't know about heart. Never had it but have the impression that it is best used as pet food.

Jim
rachelellen
16 years ago
Beef heart is an excellent piece of lean beef. It is as good long-stewed or marinated, grilled and cut across the grain like a London Broil.

We ate it quite often when I was a child, and my mother was always struggling to keep balanced meals on the table. I don't even see it in the stores around here.
sooz
16 years ago
I've had beef heart that's been ground up and made into burgers, meatloaf, and sausages. Very lean and once doctored up, very tasty.
althetrainer
16 years ago
Hearts and tongues... definitely re-gift items for me. ;-p Al
annie1992
16 years ago
gardner, if I was using the heart for dog treats I just boiled it and sliced it. If I used it for making homemade dog food, mixed with brown rice and vegetables, I boiled it and chopped it.

It's perfectly edible, Elery grinds it up and adds it to Italian sausage along with the pork.

Annie
ruthanna_gw
16 years ago
Stuffed beef heart is often a evening's special at some of the country tavern/restaurants in the county next to ours. It's simmered with herbs, then stuffed with a bread stuffing (sometimes containing toasted walnuts or hickory nuts), baked and basted with the cooking juices and sherry or brandy, and served sliced with gravy. The veins and arteries are cut out before cooking and sometimes it's cut in half lengthwise before stuffing.

You can freeze the heart after simmering and stuffing but before baking.
caboodle
16 years ago
Our Westies eat cow heart every day. I cut up hearts into strips the size I want, lay it out on cookie sheets with waxed paper in between the layers. After it's frozen, I bag it into gallon freezer bags.

It's our morning routine: when my dh gets up for work in the morning he let the little girls out, they do their business, he let them back in and they run straight to the freezer to wait (sometimes-not-so) patiently for him to dole out their frozen-heart breakfast. One eats hers in the kitchen; the other runs off to our walk-in closet. They like it frozen and raw, little barbarians that they are.

Judi
dgkritch
16 years ago
I love both. No way I'd be giving it up to the pets!! LOL

Tongue: Boil, peel, slice and make sandwiches with horseradish!

Heart: Remove any veins/arteries that are "offensive" to you. Slice about 1/4" thick and dredge in seasoned flour. Quickly pan fry so the coating is crispy, the center still red/pink. Fry in batches so the pan doesn't cool too much.
Make gravy from the pan drippings and serve with mashed potatoes and green beans!

Or, just send 'em to me lyra! I'll take care of it for ya!
LOL

Deanna
shaun
16 years ago
Was someone mad at you?

20 lbs? Holy Cow....... no pun intended.

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