Recipe Thread, Beef heart, liver, and tongue

Discussion in 'The Okie Corral' started by 88_gurgel, Feb 24, 2010.

  1. 88_gurgel

    88_gurgel

    Messages:
    1,417
    Likes Received:
    0
    Joined:
    Feb 25, 2007
    Location:
    Minnesota
    Just purchased a beef quarter and it included 3 packages of liver, at least 1 heart, and 1 tongue. I need some recipes.

    I have heard that you can boil the tongue for several hours and peel away the outer skin. Liver is usually cooked with onions, heart is just like really lean meat from what I hear. Beyond that, I havn't a clue what to do with these 3 oddities.
     
  2. AAshooter

    AAshooter

    Messages:
    1,753
    Likes Received:
    0
    Joined:
    Nov 1, 2000
    Location:
    Kalifornia
    Boil 'em, rough chop them and put them on top of kibble with some broth . . . dogs love 'em!
     

  3. George Tucker

    George Tucker George Tucker

    Messages:
    217
    Likes Received:
    0
    Joined:
    Sep 25, 2008
    Location:
    Asotin Wa
    Baked Heart after it cools makes good lunch meat, i love a big pan of liver and onions.
     
    Last edited: Feb 24, 2010
  4. Foxterriermom

    Foxterriermom No place like home

    Messages:
    6,527
    Likes Received:
    12,129
    Joined:
    Mar 2, 2009
    Location:
    Lone Star State
    I'd cut my own out before eating any of those.
     
  5. 88_gurgel

    88_gurgel

    Messages:
    1,417
    Likes Received:
    0
    Joined:
    Feb 25, 2007
    Location:
    Minnesota
    I have had cow tongue in the past and it was delicious


    edit: once you get past the fact its a tongue...



    The only meat that tastes you back.


    :rofl:
     
    Last edited: Feb 24, 2010
  6. FullClip

    FullClip NRA Benefactor CLM

    Messages:
    9,456
    Likes Received:
    22,971
    Joined:
    May 24, 2004
    Location:
    On The Lake in The Maine Woods
    Liver is great when you fry it up with onions and lots of black pepper..I like mine done REAL REAL well, so it's just on the tender side of a boot sole, then I toss away the onions as I like the flavor, but can't stand the slimey texture.

    Beef heart...best par boiled and then buried in a pot of beans and slow cooked for hours.

    Tounge...par boil, peel off the skin, slice thin, then fry it up with some bacon...wicked good stuff.
     
  7. bluenoise

    bluenoise

    Messages:
    7,844
    Likes Received:
    0
    Joined:
    Nov 15, 2008
    Location:
    SF Blue Area, CA
  8. blackjack

    blackjack

    Messages:
    3,889
    Likes Received:
    2,123
    Joined:
    Jan 22, 2000
    Location:
    Sand Springs OK
    Haggis anyone??? I know it is tradional for it to be sheep offal and stomach but sometimes you have to make do.
     
  9. tadbart

    tadbart duuuuude.

    Messages:
    5,385
    Likes Received:
    6,658
    Joined:
    Feb 3, 2009
    Location:
    geriatric paradise
    you got the wrong quarter, dude. the liver is the body's filter. no thanks. that cow tongue has been eating in very close proximity to cow crap- your call, i'd pass. the heart, that's a good muscle. the inside of the chambers is gonna have some gristle and the valves might be really chewy, but the muscle part ought to be good. i'd fillet it out, coat it in flour, and pan fry it.
     
  10. 88_gurgel

    88_gurgel

    Messages:
    1,417
    Likes Received:
    0
    Joined:
    Feb 25, 2007
    Location:
    Minnesota
    I am not too worried about where this cow ate. It came from an uncles farm and not some mass feed lot somewhere. It had plenty of land to roam on and eat. Ask someone from the depression era if it ever killed them to eat darn near all of the animals parts. Not only that, but you must be thoroughly disgusted by sausage since it uses pig intestines traditionally.



    edit: and just because you said that, I may try and go find a rocky mountain oyster feed somewhere and gourge on balls :rofl:
     
    Last edited: Feb 24, 2010
  11. mitchshrader

    mitchshrader Deceased

    Messages:
    8,672
    Likes Received:
    6
    Joined:
    Jun 14, 2005
    Location:
    Tulsa
    Pressure cook the heart and tongue, peel the tongue, grind together in a sausage grinder and use as sandwich meat. Freeze it plain in freezer containers, packed in tightly. When you want some, fork out what you want, No problemo, spice with mustard and horseradish, a dash black pepper, some mayo, & serve on hearty bread. Rye, Sourdough, Whole Wheat, etc.

    The liver slice thin, dip in straight ground sage (kills the foul taste, but you won't taste IT, I promise) fry nearly hard (crispy edges, still tender) and serve with slowly cooked onions (carmelized). The trick to liver is what you serve WITH it, besides that trick with sage. You want crunchy, you want contrasting tastes (cole slaw, red beans with chow chow (hot relish), homemade cracked wheat rolls or thin cornbread) foods with impact to balance the liver..

    you don't have a problem, you have groceries. :)
     
  12. fnfalman

    fnfalman Chicks Dig It

    Messages:
    64,568
    Likes Received:
    25,859
    Joined:
    Oct 23, 2000
    Location:
    Tejas, US
    Slice the heart very very thinly after boiling and serve it in a chicken broth with Vietnamese rice noodles.

    The liver? sliced thin and grill over open flame with some tangy BBQ sauce type.

    The tongue? Stew it with carrots, potatoes, peas and tomato. Throw in some red wine too.
     
  13. tadbart

    tadbart duuuuude.

    Messages:
    5,385
    Likes Received:
    6,658
    Joined:
    Feb 3, 2009
    Location:
    geriatric paradise
    aw, c'mon, man! i said i'd eat the heart. just remind me not to come over on spaghetti and "meatball" night. :supergrin:

    but i'd still be mad at my uncle for keeping the briskets and fillets and givin' me the guts. wouldn't buy any guns from him, iff'n ya catch my drift.:tongueout:
     
  14. 88_gurgel

    88_gurgel

    Messages:
    1,417
    Likes Received:
    0
    Joined:
    Feb 25, 2007
    Location:
    Minnesota
    haha, Ya I wouldn't have the proper equipment to cook the briskets proper anyhow. I got around 30-40 lbs of hamburger and the rest in roasts and steaks. :wavey:
     
  15. tadbart

    tadbart duuuuude.

    Messages:
    5,385
    Likes Received:
    6,658
    Joined:
    Feb 3, 2009
    Location:
    geriatric paradise
    sweet!
    BBQ at gurgel's house!

    after the snow goes away.
     
  16. OGW

    OGW SAF

    Messages:
    9,054
    Likes Received:
    14,319
    Joined:
    Aug 23, 2004
    Location:
    N.W. Lower Michigan
    Liver--fry it hot, medium rare, lots of fried onions on the side.

    Tongue--it's fantastic if you brine it and smoke it like a small ham, then boil, skin, slice and eat.
     
  17. jtmac

    jtmac Señor Member

    Messages:
    5,395
    Likes Received:
    190
    Joined:
    Feb 2, 2005
    Location:
    State of Denial
    Marinate the liver in soy sauce, pan-fry it with some onion. Mmmm.

    Better with calamansi, but where are you going to find that?