Liver and hearts and tongues, oh my.

Discussion in 'Food & Cooking' started by mister tailgate, Nov 29, 2011.

  1. mister tailgate

    mister tailgate

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    Home Chef
    A friend purchased 1/2 of a cow, organically-fed, etc.  Knowing that I am somewhat more adventurous than he, I was offered the liver, heart, and tongue.  Now, I have had beef liver of course, and have had both hot and cold "deli-style" tongue.  But never had the heart.  Don't honestly know if I want it.  Any ideas?

    Also, please do provide some advice on how to cook that tongue.  Open to any suggestions.  I have had it on rye with spicy mustard and it was great.  Any ideas?  I have never prepared this myself.

    What about the liver?  I am historically not a big fan of beef liver, but I am willing to give this another shot.  Haven't had it for years.

    Last edited: Nov 29, 2011
  2. kyheirloomer


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    Food Writer
    Personally I don't care for beef heart, as it tends to go rubbery in my experience.

    Liver, prepared correctly, is one of the great meats of the world. I've enjoyed it numerous ways, but keep coming back to the traditional liver and onion swith bacon. The trick with liver is to slice it thin, introduce it to the heat, and allow no further conversation.

    Tongue is a pain in the butt to prepare. But the results are well worthwhile. First, trim away the root end. Then, basically, you boil it until tender, same as you'd do with a whole country ham. Then remove the skin (which is inedible) and either slice and serve it as is, or prepare it in other ways.
  3. chefboyarg


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    Line Cook
    I've picked up a beef heart before.

    I cleaned it, seared it and chilled it. To be quite honest it tasted like roast beef but with a different texture.

    I've also done beef tongue. Basically brined it for a few days, braised, peeled, chilled and fried it for sandwiches.

    If you can get your hands on Fergus Henderson's Nose to Tail, he has some pretty solid advice on those squiggly bits youre wondering about.