how do I peel the skin off of a cooked beef tongue?

Question

I've never cooked beef tongue so I have no idea how to peel off the skin. What is gristle??

Answer 1

it just peels off
grasp and bit and start pulling

Gristle
http://en.wikipedia.org/wiki/Gristle Cartilage is a type of dense connective tissue. It is composed of collagenous fibers and/or elastic fibers, and cells called chondrocytes, all of which are embedded in a firm gel-like ground substance called the matrix. Cartilage is avascular (contains no blood vessels) and nutrients are diffused through the matrix. Cartilage serves several functions, including providing a framework upon which bone deposition can begin and supplying smooth surfaces for the movement of articulating bones. Cartilage is found in many places in the body including the joints, the rib cage, the ear, the nose, the bronchial tubes and between intervertebral discs. There are three main types of cartilage: hyaline, elastic and fibrocartilage.

Answer 2

1 beef tongue 1/2 cup vinegar 1/2 cup sugar 1 tablespoon cornstarch; (or flour) 1 cup raisins 1 bay leaf 1 salt 1 pepper Put the tongue into a pot with the bay leaf and cover with water. Bring to a low boil and simmer for about 3 hours, skimming off any scum that may rise to the top. Remove the tongue and skin it. Keep the tongue warm while making the sauce. Boil the water that the tongue was cooked in, reducing it to about 1 cup. Add the vinegar and the sugar, and stir until the sugar is dissolved. Add the raisins, and taste the sauce, adjusting the sugar and vinegar. Dissolve the cornstarch (or flour) in some water, bring the sauce to the boil, and add the thickener. Slice the tongue fairly thinly, and spoon some sauce over it to serve. Note it is hard to over cook but easy to under cook and have it be tough. Also I slice it against the grain to make sure it's easier to eat. Good tongue is vastly under rated. It think it is as good as roast beef when it is done well. I serve the sauce on the side if someone wants it but when I make sandwiches they don't use it very often.

Answer 3

Beef Tongue
Scrub the tongue very well and put in a huge pot with cold water to just cover.

Add an onion, sliced or not, a carrot, grated, 8 allspice berries, 1 tsp. black peppercorns, 5 cloves, a bay leaf, 3-4 cloves of garlic, and some salt.

Simmer for about 3 hours, keeping the tongue just barely covered.

Remove from stock and let cool, just a bit! The skin of the tongue on the taste bud side will have pulled away a bit from the meat. Slit this with a sharp knife, don't hit the meat. Scissors work well. Then just peel off both sides. Cut the root end off and freeze for a soup. It has a lot of gnarly things in it, but makes a good little soup when picked apart.

Slice the tongue and put into an oven dish with a ladle-full of the stock.

Cover and keep warm in the oven. Strain the stock, pressing hard on the solids. Bring to a boil and reduce to 2-3 cups. Taste for seasoning and thicken with a cornstarch paste. Pour the liquid in the baking dish into the gravy and whisk it in. Pour over the meat.

Note: After the gravy is poured over the meat, I like to broil it for just a few minutes to brown the top. Even better!

Answer 4

what the mess is beef tongue? ewwww

Answer 5

Nasty! Just don't eat it who wants to eat somethings tongue.

Answer 6

use a knife