Eggin a Beef Tongue

I love beef tongue! I get it all the time at a great little taco joint. I do not make it at home, because my wife is not fond of it at all!

I picked up this recipe, from Thirdeye, and have been planning to make it, but have not gotten around to it yet.

Good luck.

Smoked Beef Tongue
BGE Forum by Thirdeye


Tongue
Water
1 Bottle Beer
2T chopped garlic
2 green onions, chopped
2 bay leaves
1t salt
2t black pepper



1. Soak tongue in salted water for 2 hours in the refrigerator. Drain and replace with fresh cold water and continue to soak overnight, changing water once more.
2. Remove from the refrigerator and simmer soaked tongue in water and beer to cover, with the seasonings above for 1-1/2 hours.
3. Remove tongue to cool, then peel skin and trim fat. Season with a no-sugar beef rub, paint with a coating of mustard, add a little more rub.
4. Set up cooker for barbecue temperatures no higher than 250°, using pecan and apple wood. Add a slice of bacon on top. Prepare a basting sauce with apple juice, cider vinegar, oil, salt & pepper. Turn and baste every 30 minutes, moving the bacon to the topside on each turn. In about 2 hours the internal temperature will be 150°. Remove & cool.
5. Serve, sliced thin with horseradish sauce and/or ground mustard as an hors d’oeurve or on sandwiches.

I remove the skin after the simmer step and before smoking. It might be hard to do in you wait until after smoking. The tale of the tongue can be found here:Smoked Beef tongue

Here is another way.

Beef, Tongue, Langue de boeuf a l'oeuf

(That's French for "Beef tongue from the egg"; doesn't it sound better in French? - rhymes too!)


INGREDIENTS:
The night before, boil a 4 pound beef tongue for two hours with:
2-3 bay leaves
3 cloves
8-10 fresh peppercorns
5-6 allspice seeds
10-12 coriander seeds
1 cardamom seed
lots of garlic powder
a little cayenne




Procedure:
1 The skin of the tongue should then be soft enough for you to remove it. Do so, then wrap the tongue in plastic wrap and refrigerate overnight.
Sauce:
1 Retain 1/2 cup of the boiling liquid above and add 1/2 cup dry red wine, 2 tablespoons of honey, 1 teaspoon of cayenne pepper and 2 teaspoons of garlic powder. Stir while heating, and let it simmer for 15 minutes, then refrigerate with the tongue.
2 The next day, egg the tongue at 275 to 300 for 2 hours. (I used pecan wood chips for a bit of light smoke.) Then wrap the tongue in tinfoil, adding enough of the above sauce to adequately moisten the tongue just before closing up the tinfoil. Return the tongue to the egg for another 2 hours.
3 Serve the tongue basten in 3 to 5 teaspoons of the sauce. It will be incredibly tender and tasty. Subtly smoky, a little sweet and very spicy. Yummmmmm!


Recipe Type
Beef, Main Dish

Recipe Source
Source: BGE Forum, Larry Maler, 2000/01/17