1 beef heart, cleaned and trimmed
Beef liver (optional) (don't use sliced, it will fall apart)
2 cups cider vinegar (1 pint)
1/2 cup pickling spices
1 large onion, quartered
Place all meat in large
pot with water to cover. Add remaining
ingredients. Bring to boil and simmer at
reduced heat. Remove liver when done. Cook remaining meat until tender. Return liver to broth and allow to cool in
broth. Remove skin from tongue and trim
root of tongue. To serve, slice meat in
one-fourth to one-half inch slices.
Serve warm or as cold cuts.
Mother made this on butchering day. So did I when we had a calf to butcher. Kenny remembers asking what's for dinner, and when I said "beef heart and tongue," he thought I was kidding. His grammy would say "black eyed peas and monkey liver" when asked what was for dinner, so he had no reason to think I was serious. He was really surprised when he saw the tongue and heart sliced and on the table. You don't see many hearts or tongues in the grocery, as people don't use them anymore. This recipe is included because it is really good, and you never know who might be adventurous, or when "body parts" will come back in style.
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