How to Eat for Less: The Secrets of Organ Meat Cookery
(Page 4 of 7)
May/June 1976
By Lucille Sivley
SPANISH-STYLE TONGUE
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2 tablespoons of margarine
1 small onion, minced
1 tablespoon of green pepper, minced
1/2 clove of garlic, minced
4 medium tomatoes, coarsely chopped
1/2 teaspoon of salt
1/8 teaspoon of red pepper and cayenne
8 slices of cooked beef tongue
1/3 cup of Parmesan cheese
Melt the margarine in a heavy pan and add the onion, green pepper, and garlic. Sauté until the onion is limp, then stir in the tomatoes, salt, red pepper, and cayenne. Stir occasionally as you gently simmer the mixture until it becomes pulpy. Then place four of the slices of tongue in a shallow, well-greased casserole dish and cover them with half the sauce. Add the other four slices of meat and top them with the remaining sauce. Finally, sprinkle the Parmesan cheese over all and bake the dish in a 350° oven until it becomes bubbly and the cheese has turned golden brown (about 15 minutes). This recipe serves four and is delicious with Mexican refried beans and tossed salad. Most folks, however, consider this to be a spicy dish so use the red pepper and cayenne with care!
SWEET AND SOUR TONGUE
1/2 cup of cider vinegar
1/4 cup of water
1/3 cup of brown sugar, firmly packed
1 tablespoon of oil
1 tablespoon of cornstarch
2 tablespoons of water
1 small onion, chopped
1/2 small green pepper, sliced thin
1 carrot, slivered
2 cups of cooked tongue, diced
1/2 cup of pineapple, diced
Heat the vinegar, quarter cup of water, brown sugar, and oil in a heavy pan. Stir until the sugar is dissolved, then mix the cornstarch with two tablespoons of water and add the paste to the skillet. Cook and constantly stir the resulting mixture until the blend is thick and bubbly. Then add the onion, green pepper, and carrot and cook for another five minutes. At that point, stir in the tongue and pineapple, simmer everything for another five or ten minutes (until the tongue is warmed through), and serve with rice. The cider vinegar adds just the right zing to this Chinese-style dish that serves four.
HAVE A HEART
Beef heart, like tongue, is a relatively large organ (the heart from a full-grown steer, bull, or cow weighs about three pounds). A good one is deep reddish brown in color and has a layer of fat around its top.
Heart is available frozen from many organic food stores and can be ordered fresh from most butchers. Sometimes it's even possible to buy half a heart and I've noticed that beef hearts are being stocked more and more by the chain super markets . . . probably because an increasing number of people are now seeking out less expensive cuts of meat.
And heart is a good buy. It costs less than steak, has more nutritional value, and . . . it's delicious! Anyone who likes hasenpfeffer, for instance, is sure to love this recipe:
MARINATED BEEF HEART WITH SOUR CREAM
1/2 beef heart
3/4 cup of white vinegar
3/4 cup of water
2 bay leaves
5 whole peppercorns
3/4 teaspoon of salt
1 small onion, coarsely chopped flour
2 tablespoons of margarine
1/2 cup of sour cream
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