cooking beef

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Crazy Farmgirl

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Heart: stuffed and baked or thin slice seasoned dredged in flour and fried

Tongue: pressure cooked and sliced thin for sandwiches

Liver: however the dog likes it!! :mrgreen:
 

dun

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Liver sliced 3/8 inch thick, dusted with a flour/salt/pepper mixture. Fry over medium heat (with bacon grease) until medium (just barely pink in the middle). Liver is best eaten fresh or at least sliced and frozen within a day or 2 of slaughter. It will only kep really well for around 6-8 months before it starts to have a tangy (strong) taste. One of the best cuts off a beef.
Heart and tongue ground and mixed with the burger.
 

Kathie in Thorp

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I like heart sliced up and fried the way Dun does liver -- I actually like the heart better than liver. My mother used to stuff heart and bake it whole, and I hated it that way; it was tough.

I've eaten tounge, but have never tackled cooking it myself. The Basques have some way of fixing it with a tomato sauce that is very good. (Dun -- did you ever go to the Basque Restaurant that was somewhere out in the Alpine/Pine Valley area?)
 

dun

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Kathie in Thorp":bsq9236c said:
I like heart sliced up and fried the way Dun does liver -- I actually like the heart better than liver. My mother used to stuff heart and bake it whole, and I hated it that way; it was tough.

I've eaten tounge, but have never tackled cooking it myself. The Basques have some way of fixing it with a tomato sauce that is very good. (Dun -- did you ever go to the Basque Restaurant that was somewhere out in the Alpine/Pine Valley area?)
Nope. As exotic as I got with food was the restaurant on the corner of 2 the main drags in Lakeside
 

hillsdown

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For the tongue you can make it like you would pulled pork. Peel it and clean it well, do an rub EVOO all over it and then do a spice rub, like to infuse it with some fresh cloves of garlic. Triple rap of tin foil on a bed of sliced Valida onions and bbq at 225-250 on indirect heat for about 7 hours, slice it or pull it apart and serve on buns . It is very good.

Use the tail to make oxtail soup, delicious .

Liver I give to my parents or I will slice it thin and dehydrator for my dogs for liver treats.

The heart ,we never ask for . Had it one time when I was younger ,it was stuffed and serve with a sauce ,didn't like the texture of the meat .
 

TexasBred

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simcross":3ltxjvyb said:
What is the best way to fix beef heart, liver and tongue
Best heart I ever ate was cooked on the grill for a few minutes. Have also eaten simply battered and chicken fried. Wife can't and won't cook liver and never had a cow tongue in the house and don't plan to either
 

Alan

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We always keep the tongue and heart, not the liver, from all slaughter beef. I usually bake in the oven at 350 for a couple of hours, no seasoning. Then cut up in 1 inch squares.


Dogs love them...... Me no!

Alan
 

slick4591

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I've always threatened to cook a tongue but my wife is repulsed by the idea. Guess I'm going to have to do it if she ever goes out of town.
 

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