Home Forums Hunting & Shooting Food, Cooking, and Game Preparation I Just Don't Understand Some People

I casually mentioned to a friend that I was going to put a beef tongue in the crock-pot early tomorrow morning and he about gagged at the thought of it.
Carried on about "How can you eat that s*it?"

Weird

Then he really touched off when I told him that I liked my liver sliced at a half inch.

My best friend raises cattle and has his own beef butchered. He gives me the neck bones and oxtail. Which are delicious braised all afternoon. He is disgusted by the idea of eating either one. He wouldn't be if he tasted it.

Nothing finer !

Many of my friends and family cant believe I eat venison mostly instead of beef or pork. But you hand them a pack of venison meat sticks and they chew them right up.

Is there any part of the animal you won't eat?

I was in Rome for a couple weeks about 20 years ago and there wasn’t a seat to be had at a local restaurant when ox tail was on the menu.
I enjoyed it.

I can honestly say that I would be willing to try anything at least once. But I'm not going to go into a gagging fit at the thought of it

Had Pho yesterday for lunch... oxtail, tendon, and brisket... it was really good!

Gotta leave the heart out on the prairie (or feedlot or confinement building or wherever).

Very good! (Well, except for those intestinal scalpels at the bottom of the first picture.) (I'm not trusting that to be done.)

Shanks, ox tail, short ribs and neck bones may be low on visual appeal, but make up for it in flavor.
Tongue is a delicacy.

My dad used to cook toungue. I liked it. Reminded me of lunch meat.

tsk tsk tsk.

We eat hog meat from tha rooter to tha tooter🤪

Tell him that anyone who lives too far north to eat liver pudding for breakfast just lives too damn far north. That'll make him reconsider his breakfast victuals.

L.W.

Tongue, Liver and followed by New288s "oxtail" is about to get me bruised as my tongue slaps my face.
It has always been my contention the more the bone, better/richer the flavor.

To that end I am on the search where the shank is the star flavor.

Tail and tongue are the jam!

Lengua tacos….mmmm

We lived on tongue and mutton when I was little in Wichita. I still don't mind tongue and as long as the mutton is cooked outside, I don't mind that either.

Osso Bucco made with beef shanks is pretty good. You can find recipies online, or I use one these slow cooker dinners:
Beef shank Osso Bucco
Veal Osso Bucco

Mother in law bakes the tongue after some dry rub cure then slices thin like lunch meat. Makes awesome sliders with homemade horseradish.....

I love liver, but no one else in the house eats it. Little ma and pa diner up the road makes it really good with bacon and onions, stop for it every couple weeks.

Those are my favorite tacos! Man they’re good.

Buy some hot dogs, or bologna.

Cuban style Oxtail is amazing


Three pounds oxtail segments
Flour, salt pepper, all mixed together
Vegetable oil
Two large onions, sliced thin
4 carrots, sliced thin
One large tomato, diced
4 or 5 (or 6 or 7) garlic cloves.
Two large red potatoes
Bay leaves
Oregano, thyme, ginger, salt, black pepper
4 cups beef broth, One cup red wine, An Argentine Malbec is suggested
Two tablespoons tomato paste
Two tsp beurre manie

Flour the Ox Tail joints,
using a skillet, brown the Oxtails in the vegetable oil
Remove, and place in a Dutch oven.
In the remaining oil, brown the onion and garlic. Place in the Dutch oven with the meat and carrots. Add the beef broth, and red wine. Bring to a boil, and then reduce heat to a simmer. Season, and cook, covered, for two hours. Still occasionally.
Remove the lid, and add the potatoes, cook another 45 min.
Remove meat and potatoes from the Dutch oven. Keep warm. Pour the remaining liquid through a strainer, and return to the Dutch oven. Bring to a boil, and reduce. Add the beurre manie, a little bit at a time until all incorporated. Return the meat to the Dutch oven, and cook for 15 min. Check seasoning a final time.
Serve with some of the gravy over the meat, and over the vegetables

The saying I always heard was "The closer to the bone, the sweeter the meat." Applies to thin wimmen, too.

Oxtail has got pricey, but good. Liver? Partial to pork liver with white tail deer a close second. Chicken livers a distant third. Been years since I have eaten tongue. I keep thinking about deer tongue, but they are small, and don't seem worth the effort. miles

Chicken livers Mmmmm

I don't like chicken livers so much, but I do like breaded and fried chicken gizzards. I know,, I may need therapy.

Chicken livers and hearts sautéed in olive oil and white wine with appropriate spices and a loaf of good Italian bread is a great dish

Been a long time but I seem to remember Tame rabbit livers being damn good. miles

Chicken gizzards are to chewy

Tongue and heart are just muscle cuts.

I've gone to adding my liver to my burger. Maybe 10% by weight in my grind.

Basque-style boiled then marinated beef tongue is a favorite of mine. If you want the recipe, google Woolgrowers pickled tongue. It's really not pickled, however.

Y'all makin' me hungry.

Maybe my taste is not refined enough, but I have never been able to tell where a bay leaf, or several, added a damn thing to a recipe. miles

I looked up the recipe, I'm gonna give that a try. Sounds great.

The older I get, the more they mumble.

This.........

Kinda turns my tummy

Wings are one thing.......but paws ??????????


https://www.walmart.com/ip/Chicken-Paws-1-1-2-44-lb-Tray/19400246?from=/search

Me either, I’ve seen recipes that have stated not to leave out the bay leaves. I’m not sure what they add to a dish.

They add the possibility of being forgotten, ingested, and tearing up the digestive tract.

We put a couple of leaves in pickle jars when we can them. The tannins in the bay leaves are supposed to help keep pickles crunchy.

Other than that, we never use them for anything.

Agreed...gave up on them years ago