Why oh WHY do I watch your channel ... I always end up utterly ravenous for traditional foods that I just can't get around my part of the UK ... it's sheer TORTURE! Another AMAZING traditional recipe. You are The Champion of traditional butchery, game and foods.
Mouth watering memories flooding back in me mam's Kitchen smelling the herbs and spices simmering in the pot with the tongues . She used to use cows heel to make up the stock and press it with a saucer and a brick or cobble stone . Those were the days .
Lady in restaurant to waiter: "What do you recommend today?" Waiter: " The tongue is very good today, madam." L: "Tongue? Oh no! I cold never eat tongue! Tongue comes from the mouth! I'll have an egg."
I've met a few of the kind. Like the one who wouldn't stop nagging about the tenderness of the tenderloin. So I suggested her having the minced beef....🤨 An other insisted on 3 kilos of tenderloin. For making scouse.... 🙄
Your video's take me right back to my very first job as a butcher's apprentice when I left school in 1971. I learned all my skills from a traditional/classical time-served family butcher, and it's nice to see you still have some of the old cast alluminium presses I remember using all those years ago. I have to admit to eating most of the geletine from the top of the press before removing the tongue. Thanks for the video's, from an old, traditional butcher. 👍
Hi Scott I love tongue and so do my whole family, I add all the same ingredients but I cook it in a real pressure cooker and it takes 17 minutes under pressure to cook. I add about 4 litres of water as you don’t need the tongues to be under water and get a tasty stock and the tongues are very easy to peel. I roast the tongue and then slice thinly and serve with a white sauce which I stir some home made mustard into, mashed potatoes and stir fried veggies. I also cube tongue and make curry, Thai green is delicious.
Well Scott that was wonderful. Now a few years ago the gang I hunt White Tail deer with here in Canada thought I was some savage when I cut the tongues out of all the deer we shot one year, but they didn't taste the finished product, in fact they refused to try it thank goodness more for me. I love tongue, headcheese and the good old savory ducks, some people just don't know what they are missing. Thanks Scott love your videos.
Americans take note, just a smidgen is needed, not a dollop😊 It's a £/slice in Sainsbury's at the moment. Has the texture of Pastrami or US 'corned beef' (UK salt beef) but even more velvety, melt in the mouth texture😋
Hey man, I'm from the States, and we don't always see some of the things you prepare around my neck of the woods. But you really do it right, and it would encourage me to try it, if I had the chance. I don't know why some people seem to give UK food a hard time. I would try it. Love to.
The UK has some great culinary secrets, our Bread and Bakery products are outstanding - Including our savoury baked products like Sausage rolls, pork pies etc. Then our Cheese is amazing, so much variety, so many county styles and quality from cheap and cheerful to outstanding. Our butchery products from basic meats and cuts to Game, and lightly processed products like Tongue, Faggots, Black pudding etc. If in doubt....Think of the Hobbit. I haven't even mentioned, ciders, ales, beer, lager, gin. There is no way to taste thes e things, at an outlet - you need to go to a rural high street (main-street) and buy the stuffand try at home.
Great traditional food! While Coleman's is always good ox tongue demands either shredded fresh horseradish, for those who likes a bit of bite, or a nice creamy horseradish sauce for those less adventurous. This is real food made with basic ingredients and about 1000 times better than any processed cold cuts from the supermarket. Thanks for sharing.
My absolute favourite RU-vid Channel I always learn something new, just finished butchering my first lamb last weekend, and just made my first sausages yesterday!
Great! You can try it with horseradish sauce on bread, if we used to eat in Russia! Our traditional “kholodets” (meet in jelly) - we eat with mustard and horseradish sauces.
Calf tongue was a common eat here in Denmark 40 years ago (its great) but never find it anymore, sadly! BUT we served it unpressed, just as it where naturally,and unskinned :)
I've just re-watched some of your earlier videos, and noticed how your presenting has changed for the better and your tattoos has increased. all i can say here hoping for many more years of videos and looking forward to see how many more tattoos you end up with
Great Video. I've been making cold pressed ox tongue (Delia) once a year at Christmas for quite a few years. I wish I had old fashioned kit to press it but I use circular baking tins and some of my old free weights and it makes the best pressed/compressed tongue you can get. My wife wouldn't have anyone elses tongue in her at Christmas. I fed it to my god kids and they asked what it was - "Tongue" I said - what like in your mouth? "Yes"
My mum made it for us years ago and now I'm hankering for it after my supermarket stopped selling it (sliced and vacuum packed). I'm guessing they stopped due to the price they were charging which was way more than sliced ham, corned or roast beef. I'm now on the hunt for a press. Well done and thanks for explaining how to make it properly.
I grew up with beef tongue and it's absolutely delicious. The texture is not the same as beef muscle meat, so be warned about that. Red wine instead of water for a long, slow braise really turns this into an incredibly flavorful main course.
Really interesting process. We used to have tongue sandwiches as kids back in the 60s, and I remember my Nan doing them for our lunchboxes for school. I quite liked its salty taste and soft texture. Back then we lived in a big city, and at that age we never connected tongue meat with an actual 'tongue.' It wasn't until we migrated to the countryside and a farming community that we began to understand the provenance of our meat and poultry, and even our milk (the latter straight from the cow is like warm butter). I am mostly following a vegetarian diet now, but I do still occasionally eat chicken or beef. I haven't eaten tongue for decades. I will have a look for some on my next food shop! The only downside is that I have early-stage chronic kidney disease, so salt content is often a bit of an issue 😔
Tongue is one of my all time favorites! Used to make sandwiches for my lunch in middle school. A few kids were grossed out but most of us were farm kids who knew how good tongue is. Never did pressed tongue, going to give it a go! 😃
I've only recently subscribed to your channel, I have not been let down. My mother used to make cow's tongue, I'm from the U.S., and it was great! She never did the press thing though. BTW, grotesque ox tongue, I can definitely say, not, it's gorgeous. You must take into account the flavour. Thank you, VERY MUCH!
Absolutely gorgeous. Reminds a little of when my Dad and I would eat ox tongue and chitterlings. That would be good one to show us Scott, how to do pressed chitterlings? Thanks for this, now I need to buy a press from somewhere. 😀
Thank you. A blast from my childhood. The difference was, it came from a standing/breathing cow to our plate in 48hrs.! No pickling for a week. (hence it was not red, but a light brown colour) In my minds eye, I can still see my mother sucking in breath as her fingers "burned" as she peeled it.! It was put in a Pyrex bowl with a pyramid of a saucer, and a tea cup, and a five inch piece of concrete kerb wrapped in a newspaper as a weight. Stood in a cold larder overnight. (council houses built in the fifties all had a larder cupboard inside the backdoor) And served the next day, cold with a salad fresh from the garden. Mannah from heaven,!!
I make Danish rollepølse like this. It is pork belly, parsley, s & p, nutmeg, garlic. Brine for 3 days, press overnight. Slice thinly for sandwich meat!
Love your channel! I’m a Yank born in Philadelphia in the late 50’’s. As child growing up I loved the ‘lunch meat’ as we called it ‘blood tongue’ or blood tongue sausage. If you are familiar could you possibly do a tutorial on how to make it? Thanks
I have never had ox tounge but dagnabbit Scott you make me wanna reach thru my screen and grab that other half of sandwich and go to town on it. Awesome video, I'm looking forward to seeing what you do next.
I boil them in porter and black currant syrup with uniper berries black pepper corns and a bay leaf. Make a sauce of the reduced cooking liqour and a dash of cream and eat them with potatoes and blanched carrots and black currant jelly. The leftovers are great as a beer snack sliced thinly with dijon mustard.
Hi Scott great way to use tong i use to work in a meat packers we killed 6600 cattle a week i use to get tong the odd time from the boss lol. But ox tong i would put it in salt water and cook it peel the out side the way you did and i would have sandwiches for the rest of the week putting onion HP sauce and some times mustard i use to get it and kidneys harts liver for free you had to pay a little to get stake so i could eat for the week for very little as i grew my own vegetables
Where I live in California we have a large Basque population and one of the best things they make is Pickled beef tongue. Can’t beat a pickled tongue sandwich. So good. If that’s not for you then you can go Mexican with amazing lingua tacos. I consider my self lucky to live in an Area where tongue is so prominent. Some of the best meat you can eat.
FYI for thoes who watch this videos trotters is known as pigs feet in the United States.( when pig feet are boiled the liquid in the pot turns to a jelly.) 60-70 years ago as I remember grandma kept pickled beff tongue, pickled beff heart, and/ or pickled pigs feet in the fridge for between meals snack. Also there was always some type of pie or cobbler in the fridge too.
We used to eat this during the 3 day week when we had bugger all money and the electric going off for 8 hours a day. Beef dripping on toast cooked cooked over the fire by my mum and she would slap some ox tongue on top. Real food! Thanks for sharing a happy memory Scott x
Scott. I just finished my first day on the kill floor of "7Hills Meat". The butchery art is something to respect. Especially getting beef cheeks harvested. My endeavor is all your fault. Thank you. P.S: I can buy juniper berries. Beef Faggots in my future. Finally. They look delicious being that my Grandmother (God rest her) left me with her meatball recipe. Peace. I like Marajuana. So,,,
Blows corned beef out of the water?! I'll give it a try. I made your boned turkey recipe with great success--complete with the butcher's knots. I wrapped the turkey roll in cheese cloth that had been thoroughly soaked in butter, placed it in a roasting pan and baked on the grill using indirect heat. My family was thrilled. I will buy an ox tongue and try this but I will not show my wife the raw tongue.
In Australia 16 yrs ago, my mother used to buy tongue and press it. They were $1.69 to $1.99 each. About 8 yrs ago in the USA I paid $25+ for one, and they left all the garbage on the back end. So I ended up with this tiny piece of meat that didn't taste as good as my mums.
So wonderful! Consider tweaking the title to: Pressed Ox Tongue, the traditional way, you know, the usual one... haha, but seriously, this recipe is delicious.
Hi scott if you take the tongues from the pot and put them in ice cold water 2-3 minutes you can peel them easily without burning your fingers.your welcome
