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Non-Cattle Specific Topics
Recipes & Cooking
cooking beef
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<blockquote data-quote="hillsdown" data-source="post: 891915" data-attributes="member: 5106"><p>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. </p><p></p><p>Use the tail to make oxtail soup, delicious . </p><p></p><p>Liver I give to my parents or I will slice it thin and dehydrator for my dogs for liver treats. </p><p></p><p>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 .</p></blockquote><p></p>
[QUOTE="hillsdown, post: 891915, member: 5106"] 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 . [/QUOTE]
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