According to popular opinion beef is generally considered to be a favorite food. Some people believe that beef is an unhealthy food. This opinion is not associated with the fact that people have concerns about the saturated fat content in this food. Some of these concerns are not justified due to the fact that Beef does have some beneficial nutrients which are helpful in improving certain aspects of your health. People are asking the question does beef have certain nutritional benefits which make it a healthy food? This is an interesting question which is worth answering. Therefore, if you are interested in learning about the nutritional content of beef here is some information about that particular subject matter.

One of the benefits of beef which are often overlooked is the fact that beef is healthy from the point of view of the fact that grass fed beef is free of antibiotics. Therefore, it’s a healthy food due to the fact that it does not contain harmful food additives. From that point of view, it improves your health because it has zero carbs and zero sugars. It also improves the health of 2 parts of the eyes; the retina and the optic nerve.

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Selenium – Contrary to popular belief Selenium is a healthy nutrient found in Beef. This is due to the fact that it fights against the ravages of free radicals which weaken the immune system. Therefore, it is considered to be a potent antioxidant.

Iron: This particular nutrient is of paramount importance to sports athletes. A sufficient supply of this nutrient in your diet can improve athletic performance which in turn leads to an increase in energy. This is the kind of nutrient which you are able to add to your diet due to the fact that it helps you to go about your daily activities in a productive way.

Niacin: An adequate amount of Niacin in your diet improves mental focus and leads to an increase in energy. A 3 ounce serving of ground beef accounts for 8% of your daily recommended allowance for Niacin.

Amino Acids: Amino acids are the building blocks of protein and a 3 ounce serving of beef provides you with 25% of your daily recommended allowance for protein. From this point of view, this essential nutrient is vital in helping you to excel in sporting activities. This due to the fact that amino acids which are the building blocks of protein help you to improve athletic performance.

Even in spite of the fact that people have concerns about the saturated fat content of beef,due to the fact that it consists of zero carbohydrates and zero sugars this is a reason to add it to your diet. From this particular point of view, both types of beef share the same merits in terms of the fact that they can be considered healthy foods if your goal is to increase energy and maintain a healthy and balanced diet. You can add beef to your diet not just to maintain an adequate daily recommended allowance in terms of your protein requirement for a healthy diet but, to maintain other important aspects of your health in terms of building strong bones and a healthy immune system.

When you think Hawaii, you may think of tropical. And when you think tropical, you think of pineapple. But that is just one of the many tastes associated with the Pacific Island state. Hawaii is really a melting pot of a state and a melting pot of cultures; much of their food has a blend of flavors.

When it comes to a beef jerky recipe with a Hawaiian flair, it’s no wonder then that there are a variety of flavors that will create a luau inside anyone’s mouth!

Below is a recipe for Hawaiian beef jerky. This recipe, as mentioned above contains several different flavor bursts. There is some ginger for spice. Some brown sugar for sweetness. Some pepper and Cayenne pepper for a little fire. Some soy sauce for saltiness. And we can’t forget that pineapple.

Ingredients:

o 1 lb lean meat, thinly sliced

o 1 tsp salt

o 1 tsp ground ginger

o 1 tbsp brown sugar

o 1/4 tsp pepper

o 1/8 tsp cayenne pepper

o 1 crushed garlic clove

o 1/4 c pineapple juice

o 1/4 c soy sauce

Directions:

1. Slice meat in thin strips.

2. In a bowl, combine all ingredients of marinade and mix well.

3. Place meat 3-4 layers deep in a container, spooning sauce mixture over each layer.

4. Cover tightly and marinate 6-12 hours in the refrigerator, stirring occasionally.

5. Layout on trays, 24 to 36 hours in dehydrator (or follow directions for oven).

Now all you need is a grass skirt and some coconut milk!

REVIEW: Not sure if you can make your own?

Analei V. of Salem always wanted to go to Hawaii. At least she got a taste of Hawaiian beef jerky when she tried a piece of her friend’s Holston Mountain Hawaiian Beef Jerky. The website said that the jerky is sweeter than its other flavors. Analei agreed saying, “There was a real hint of pineapple, which was an interesting combination for beef. I am so used to pineapple being on ham. This was a very unique jerky. I didn’t even know you could have fruity jerky! The piece of jerky was huge, too. I am used to thin sticks, but this was an enormous piece. A little hard to chew.” The Holston Mountain Hawaiian Jerky is available on their website in three sizes from $8-$21.

Can you cook great BBQ in your cast iron Dutch oven? Absolutely, I’ve got a great recipe for Dutch oven BBQ beef brisket. But why cook beef brisket in a Dutch? Why not just use your smoker grill?

Well, maybe you don’t have a smoker grill that can hold the temperature at 225F. Or, maybe you’re out camping and still want good barbecue. Or, maybe you just love cooking outdoors in your cast iron Dutch oven.

Whatever your reason, the point is, you can make delicious BBQ beef brisket in your cast iron Dutch oven. The trick is to use a trivet to raise your brisket off the bottom of the Dutch. This prevents the meat from boiling in its own juices so the meat will keep that good barbecue texture. But, more on this later, let’s get to the recipe.

BBQ beef brisket recipe

Use a 12 inch camp Dutch oven

Place 7 coals underneath your Dutch.

Place 14 coals on the lid of your Dutch.

This gives you about 300F.

Place your trivet in your Dutch and preheat.

Dry rub

• ¼ cup firmly packed dark-brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon ground pepper
• 1 teaspoon paprika
• ¼ teaspoon ground cayenne pepper
• 1 teaspoon liquid smoke

1 (4-pound) boneless beef brisket

You can of course use your own dry rub if you prefer but, I do suggest using dark-brown sugar. It will caramelize on your beef brisket and adds good maple flavoring.

To prepare your beef brisket, rub your dry rub into all sides of the brisket. Then place the brisket fat side down onto the trivet inside your pre heated Dutch and let cook for about three hours or until done.

At 300F, beef brisket needs to cook 30 to 45 minutes per pound. When I did this the other day, it took right about 45 minutes per pound. You will need to replace the coals about every hour, and use a charcoal chimney to prestart the coals.

Which cast iron Dutch oven should you use?

Well, we’re cooking outdoors with coals, so, you need a camp Dutch oven. All camp Dutch ovens have a raised flange on the outer edge of the lid. This allows you to place coals on the lid. And most camp Dutch ovens have legs on the bottom so you can place coals beneath it.

I used a Bayou Classic 8.5-qt. cast iron Dutch oven. This Dutch has the flanged lid of the camp Dutch oven but does not have legs. So, I used a tripod stand with chain to suspend the oven above the coals.

Both types of ovens work very well, I own both types and use both quite often. But, the Bayou Classic is a more versatile Dutch oven. The flat bottom allows you to cook with it on the stove top, in the oven or on a camp stove. And, with a tripod stand you can cook over coals or a camp fire.

The Bayou Classic oven even comes with a fry basket so you can use it as a deep fryer. I have deep fried lots of fish and chicken with. But, let’s get back to the BBQ brisket.

As I mentioned earlier, by using a trivet, you raise the meat above the bottom of your pot. This allows the heat to circulate all around the brisket, sort of like a convection oven. The meat gets cooked evenly and thoroughly and, the moisture stays trapped inside the oven.

The result is an incredibly moist and tender BBQ beef brisket. In fact, I think I like the Dutch brisket better than any brisket I’ve cooked on the smoker grill. When I cook brisket on the smoker grill it tends to be more on the dry side. But in the Dutch, the moisture stays in the meat.

The one thing missing in the Dutch oven BBQ brisket is the smoke. I use liquid smoke, but it’s not the same. I think next time I might try placing a couple of wood chips in the bottom of my oven. Maybe that will give me the right amount of smoke.

Anyway, if you like cooking in your cast iron Dutch oven, give this BBQ beef brisket recipe a try. It really is delicious.

Men for centuries have preserved meat by drying or dehydrating it. Jerky has sustained many mountain men and trail riders over the years, as it lends a superior level of protein for a high energy meal. The small strips of dried meat were easily carried in a travel pack or saddle bag, making beef jerky the fast food of yesteryear.

Today’s refrigeration and freezing technology has given meat preservation a whole new level of convenience. Hunters and trail-hikers account for most of the beef jerky consumers of this era. However, recent television shows depicting survival techniques, along with a renewed desire for sustainable living among the general public, has resulted in a rise in beef jerky preparation and consumption. As the economy continues to sink, more and more consumers are opting for homemade jerky over the commercial alternative.

Making beef jerky is not difficult, but certain steps must be followed carefully in order to prevent the meat from spoiling. Before attempting a beef jerky recipe at home, decide first which drying method you plan to use for the meat. Many gas oven owners rely on the pilot light setting for dehydrating meats. The racks are already provided, and plenty of space is available for multiple trays of meat. An oven also allows for ample air flow around the racks, a necessity for dehydration of foods.

Commercial dehydrators are also popular for beef jerky preparation. Most models fit on the kitchen counter, taking up minimal space and maintaining good aesthetic value among the other kitchen appliances. Multiple racks stacked vertically provide ample space for the slices of beef to be arranged.

Once a drying method has been established, the next step in beef dehydration is meat selection and purchase. Always look for cuts of beef with low visible fat content. London broil is an excellent cut for beef jerky, but the cost may dictate another choice. If a fattier cut must be chosen, the fat can be trimmed after the purchase. Some butcher shops will slice meat for an added fee. Because the meat must be sliced very thin, this may be a worthwhile option.

Bring the meat home and wash it with clean water. Examine the beef for fat and trim any areas that do not look lean. Fat will not dry along with the rest of the beef. This will cause rancid jerky that can lead to food poisoning. Fat removal is very important. As the fat is trimmed away, begin to slice the meat into strips that are no thicker than 1/20th of an inch. Thicker slices will not dry all the way through. Meat that retains moisture will rot, so take the appropriate steps now to ensure good results.

One the beef has been sliced, prepare a marinade in a bowl or pan large enough to hold the meat slices. Enough space must be left in the bowl to allow the marinade to cover the meat. Olive oil, vinegar and sea salt are common ingredients found in meat marinade, but a variety of commercial marinades are available in the grocery store. Smoked flavorings or spicy enhancements can be added according to taste. Pour the marinade over the meat slices and refrigerate for ten to twenty-four hours. Longer marinade times result in more flavorful meat, but the meat also accumulates moisture during this process. All moisture must be removed during the drying stage, so longer marinade times will lengthen the drying procedure.

For extra flavor, the marinated meat slices can be rolled in dry seasoning before drying. Steak seasoning or any dry meat rub will add a spicy coating to the finished beef jerky. It’s advisable to use these dry spices sparingly during the first recipe. If the result is too bland, add more seasoning to subsequent batches.

After the meat has been seasoned, it’s time to arrange the slices on drying racks, trays or dehydrator pans. Non-stick cooking spray may be used to prevent the meat from sticking. This is particularly helpful if the meat marinade contained sugar or anything sticky. Set the oven temperature at 150 degrees Fahrenheit, or turn on the dehydrator according to manufacturer instructions. Drying meat does not take an excessive amount of time. Four to six hours is average, but check the meat regularly for dryness to be sure the jerky is done. Meat dried on racks does not need to be turned, but slices arranged on trays or pans needs to be rotated during drying.

Store the beef jerky in sealed containers or plastic bags to keep it fresh. Usage within two weeks is recommended for full flavor and a fresh taste. Most any meat can be dried and made into jerky as long as the cut is lean so experiment with chicken, rabbit, deer and turkey to find the jerky that best fits your taste as well as your budget.

The chicken breast as we all know is a tried and true muscle builder used by many professional fitness, bodybuilder, and figure competitors across the world. However, beef (specifically grass fed beef) has many muscle building benefits of its own, as many winning pro bodybuilders of the past contest to. In fact, there are many reasons why beef may even be a superior muscle building protein compared to chicken!  Let’s take a look…       

While most bodybuilders and a lot of general fitness buffs seem to think that most of their meals need to revolve around boring chicken breasts or canned tuna, they may be missing an important source of vital nutrition for building a leaner, healthier, and stronger body through good quality beef.  One of the benefits of chicken breasts is that they are a high quality lean protein source that is very versatile for meal ideas.

However, beef (good quality grass fed organic beef) provides potentially even more diverse nutrition benefits compared to chicken.  As you’ll see in a minute, beef from free range cattle eating grass can even provide a specific type of fat that actually helps you build muscle and lose body fat.

Beef contains high levels of creatine, minerals, and b vitamins which help in red blood cell production and protein metabolism — all of which will help build lean muscle tissue. Beef can also help you to break the routine of a bland chicken or fish diet.  Its just a matter of choosing the right cuts for you. 

The “round” cuts tend to be the leanest cuts of beef available. However, it’s important to note that the fat content is not all that important once you are using GF beef instead of grain fed beef (most grocery stores carry grain fed beef).  This is because the fats of grass fed meats are healthier for you than grain fed meats.

For example, the omega 3 fatty acid content of grass fed beef is many times higher than that of grain fed beef.  And we all know that the ratio of omega-3 to omega-6 in your diet is very important.  Beef helps you to improve that balance of fats in your diet.  In addition, a healthy fat called conjugated linoleic acid found in grass fed beef can help to build muscle mass and lose body fat (and there is even evidence of possible cancer risk reduction benefits of CLA).

So it’s important to realize that the healthy fat found in grass fed beef can actually stimulate the release of stored fat in the body and increase strength levels.  This is all on top of the fact that grass fed beef is one of the highest quality sources of protein that you can possibly eat with a very high bioavailability in the body.

These are just some of the benefits that draws many people to this awesome muscle food. So don’t be afraid to put some variety into your bodybuilding diet and start including grass fed beef as one of your best protein sources and healthiest meats available.

I had a heart attack a couple of months ago, which required triple-bypass surgery. As I am a widower, I do all my own cooking. This wake-up call caused me to re-assess my eating habits. So instead of the junk-food that I had been living on, I now want to eat delicious, heart-healthy foods that are simple to prepare. If they will last more than one meal, that’s a bonus that I like.

Frankly, my beef stew is not only heart-healthy and very delicious, but is very easy to prepare.

And you can freeze it in individual portions to thaw in the microwave and enjoy any time you wish a quick and easy, satisfying meal. Just add a couple of slices of whole wheat bread and there you go.

While my beef stew is easy to make, it does take some time. So allow about 3 hours or so of cooking time. I start my stew at 2:00 to enjoy it for a 5:00 mealtime.

I look over the stewing beef chunks at the local supermarket trying to purchase a package that looks as lean as possible. Then I use a paring knife and a carving board to cut away any bits of anything that isn’t meat. This includes fat, gristle, etc. I cut the chunks into smaller pieces about the size of the last joint of my thumb.

I use a large pot that has a lid and fill it 1/3 with hot water out of the tap. I put in the beef chunks, put on the lid, and put it on the stove-top at ¾ heat. Keep an eye on it for the next 15 minutes or so, and if it shows signs of boiling over, reduce the heat until it just simmers with the lid on. At this time (after 15 minutes of boiling), use a spoon to scoop away any fats that have been boiled off and rose to the surface. Beef fat is just not heart-healthy, but the beef itself is.

After about 2 1/4 hours of boiling (stirring occasionally), start preparing the vegetables. Peel 2 to 3 medium sized white potatoes and cut them into bite-size chunks. Add to the pot. Peel and slice a medium cooking onion and plunk it in the pot together with a package of brown pre-sliced mushrooms. Add any other vegetables you like. I like slicing up 4 celery stems, opening a small can of kidney beans, taking frozen wax beans and slicing up a couple of carrots. Into the pot they go.

Turn the heat back up until it boils, then turn down to a simmer, as before. Leave the lid on.

At this time, I add spices… but NO SALT!

I like to use some minced garlic (bottled… no preparation required), ketchup, Worcestershire sauce, liquid smoke, ground vegetable seasoning, dried parsley and rosemary.

Finish cooking until the potatoes are easily pierced with a fork, then remove the stew pot from the heat.

If there is too much liquid left, I don’t want to dump it because it contains all sorts of nutritious ingredients, so I add some flour to thicken it up.

I eat what I want for supper (usually too much), and freeze the rest in individually sized Tupperware containers.

That way, all I have to do is put the container in the microwave for 1 minute, to loosen it up so I can easily dump it in a bowl. I microwave the bowl for a further 4 minutes to thaw and heat the stew. Then off to the table for more eating enjoyment.

Oh, yeah… while the stew is cooking I prepare some Jell-O pudding… the kind that is sugar-free. I make it with skim milk for a heart-healthy dessert that compliments the stew perfectly.

Enjoy your meal!

Biltong has long been recognised in South Africa as the perfect accompaniment to arduous hunting trips, mountaineering expeditions and sitting through a rugby game. With growing numbers of ex-pat communities around the world biltong – a dry cured meat – has travelled the globe and is finding increasing popularity amongst other cultures. Probably because it’s plain delicious. In terms of a health and convenience for those with an active lifestyle biltong has some considerable advantages. Easy to store, lightweight, packed with nutrition and protein it’s perfect for long trips that require energy and stamina. In terms of being a healthy choice, biltong is an excellent low fat snack and is versatile enough to be used as a base for soups and stews. When it comes to the choice between game and beef versions of biltong this is, in many cases, one of taste. Game biltong is common in South Africa, where native species such as the Kudu, the Springbok or even the Ostrich have leant their services to create a delicious healthy meal.

Nutritionally both versions are an excellent source of protein. The levels of fat in meat is affected by the cut, although wild game is nearly always lower in fat content than beef version – whether biltong or other meat products. Typical values for protein, fat and calorie content for these competing animals is shown below.

• Beef biltong: Probably the best well known biltong outside South Africa this provides, per 25 gram portion, 60 calories, with 1.3 grams of fat and 11.5 grams protein.

• Game; Springbok, less well known to non-South Africans, the Springbok is an extremely successful species of antelope, successful in the sense that it has one of the largest growing populations despite being very tasty indeed. Per 25 grams this variety contains 58.5 calories, with 0.2g of fat and 13.3g or protein.

• Ostrich; classed as game but most commonly sourced from farmed birds, this variety also offers a healthy option – if not for the farmer trying to catch it. Providing 57.3 calories with only 0.6g fat and 12.2g of protein.

It certainly seems that game varieties of biltong come out on top for the weight and health conscious, although beef biltong is still a good choice compared to most other snack choices. With Kudu, Springbok and Ostrich being less easily sourced in the UK, there are other versions of game biltong available.

Venison is the most common game version of biltong favoured by ex-pats and converts alike. This, like the South African game biltong, is considered to be leaner and contain less fat than beef, although lead content can be higher – go figure.

Ultimately biltong is an extremely healthy, adaptable and healthy basis for a meal. While it can be used as a base for soups or stews it’s an ideal high protein, low fat source of energy for those engaged in active outdoor sports including running, mountaineering, cycling and athletics. The choice between game or beef versions is largely personal and whichever you choose you’ll find it more satisfying than a dusty old cereal bar and healthier than a pack of crisps!

You see the packages of jerky sitting on shelves at convenience stores and grocery stores, and it’s always the same two or three brands.

But did you know there are easily a thousand different brands of jerky selling all across the United States? Some more expensive and some more limited in quantity.

How do you know if you’re getting your money’s worth for an expensive brand of jerky? How can you tell the difference between good jerky and cheap jerky?

Does it taste like real meat? – Most major brands of jerky are so full of sugar, tenderizers and preservatives that all of the natural meat flavors are gone. Bite into a piece of jerky and see if you can taste the real flavor of beef, just as you’d taste in a chunk of grilled steak or roast tri-tip.

Does it chew like real meat? – Quite a few brands of jerky either have so much sugar that it becomes gummy, like eating a piece of fruit chew, or has cooked for too long that it becomes crumbly. Often times, brands will add meat tenderizers that make it too mushy. Good jerky should feel just like eating a real piece of steak once it has been chewed down to a soft mass.

What’s that stringy stuff?” – Mass produced jerky utilizes low grades of beef filled with stringy sinews, rubbery gristle, and unchewable tissues. Worse yet, you might find large chunks and streaks of fat. On the other hand, good jerky should be absolutely lean, practically pure meat. It’s OK to have tiny flecks and streaks of fat, as this will add some “beefy” flavor. But too much fat will cause the meat to taste rancid.

Does it live up to its advertised flavor?” – When a jerky packages says it’s “Hot”, then it should be hot, not medium hot, or somewhat hot, or just barely hot, but HOT. The same with teriyaki. Most major brands only use sweetened soy sauce, and don’t bother to add the mirin wine and ginger that makes good teriyaki.

Does it require heavy machinery to chew?” – In the old days, it might have been acceptable to have tough jerky. But these days, most gourmet brands can make simple, all natural, beef jerky in a tender, moist chew, that still retains the chewing texture of a grilled steak. If your jaws getting too tired, then look for something easier to chew.

Does it contain preservatives? – Sodium nitrite and sodium erythorbate are common preservatives used in processed meats, including jerky. But these days, vacuum packaging and oxygen absorbers can increase the shelf life of jerky, consumers don’t have to subject themselves to these ingredients.

Does it make you want to eat more? – Perhaps the true test of really good jerky is if it makes you want to eat more, just like eating potato chips. I call this, “snackability”, a characteristic where you find yourself eating one piece after another without the ability to stop. Jerky is a snack food, and if it satisfies your urge to snack, then you’ve found a good jerky.

Why grass raised beef?

You have probably heard that beef consumption is linked to heart disease. That can be true but it’s not the whole story. The heart disease link is with Grain-fed animals – but animals fed only grass have some huge benefits for your health.

First of all, we must recognize that the body needs certain nutrients in order to “take care of business” on a daily basis. Taking care of business includes insuring proper cell growth, regulation and function. One essential element we must have (the body can’t make it) is fatty acids. We need a regular supply of Essential Omega 3 and Omega 6 fatty acids. The ideal ratio is 2 Omega 3 to one Omega 6. Most people get a ratio of between 15:1 to 50:1. That is where the trouble starts and the link to disease comes in.

What’s the benefit of grass-fed beef?

Omega 3’s are found abundantly in seafood and some nuts and seeds like flax and walnuts, as well as grass fed beef, lamb, bison and wild meats. The Omega 3 in meat is much more available for our body than the omega 3 from plants so that make meat our main, and most dependable source. We get too much Omega 6 in our diets which is found in over-abundance in grains and vegetable oils (Olive oil or coconut oil are the best to use.)

Omega 3 is found in the chloroplasts of green leaves and algae. Cattle eat the Omega 3’s in grass and put it in their fat. Cattle switched from omega 3 rich grass, and put on omega 6 rich grains, lose the omega 3 fat benefits in their own fat in a short time. The same thing happens in eggs from Chickens deprived of greens have a similar effect.

Grass-fed meat has 2 to 3 times the amount of Omega 3’s than grain-fed animals.

So what happens when we get lots of omega 3’s? Here are some important changes that happen in our body. Lower blood pressure, less heart beat irregularity and 50% less likely to suffer heart attack. In addition, you see lower bad “LDL” cholesterol levels. (1)

The brain needs plentiful amounts of omega 3’s too, and getting it can result in less depression, ADHD (attention deficit hyperactivity disorder) or Alzheimer’s disease. (2)

And we don’t have to stop there. Omega 3’s have been shown to slow cancer growth and keep cancers from spreading. As well as speed surgery recovery and protect the body from weight loss which goes along with advanced cancer. (3)

Grass-fed meats are lower in total fat and calories.

As if all that isn’t enough. Grass fed meats can have 1/3 as much fat as grain fed meats. That is about the same as elk, wild deer, skinless chicken breast and other lean meats. If you eat a typical amount of beef (66 pounds a year) and switch to grass fed beef, you could save approximately 18,000 calories a year. Without any other changes you would lose about six pounds a year.

So, for your health, look into supplying grass-fed meat to your family. And, for the record, it tastes great too.

1. Siscovick, D. S., T. E. Raghunathan, et al. (1995). “Dietary Intake and Cell Membrane Levels of Long-Chain n-3 Polyunsaturated Fatty Acids and the Risk of Primary Cardiac Arrest.” JAMA 274(17): 1363-1367. 2. Simopolous, A. P. and Jo Robinson (1999). The Omega Diet. New York, HarperCollins. My previous book, a collaboration with Dr. Artemis P. Simopoulos, devotes an entire chapter to the vital role that omega-3s play in brain function. 3. Rose, D. P., J. M. Connolly, et al. (1995). “Influence of Diets Containing Eicosapentaenoic or Docasahexaenoic Acid on Growth and Metastasis of Breast Cancer Cells in Nude Mice.” Journal of the National Cancer Institute 87(8): 587-92.

Tongue is the tenderest and leanest cut of beef. Great for a diet if you can get past the idea of it. It’s high in proteins and nutrients. That is why it is getting so popular. I remember they used to just about give it away till its popularity cause the price to go up. A four pound tongue costs about fifteen dollars now, about the same as family or cube steak.

There is a few tricks to it if it is your first time. You need to start by scrubbing it with a brush. Then place it in cold water for a few hours, make sure you change the water a few times

Get a pan large enough for the tongue and the vegetables. Place carrots, celery, garlic, rosemary or thyme (optional) in the pan. Put the tongue in on top of the vegetables with the skin on. It’s easier to remove the skin after its cooked. Cover with water to a level about two inches above the tongue. Don’t boil hard as this will make it tough, but simmer it for three hours.

You will probably will want to skim off the top a few times during the cooking. When done cooking remove the tongue and place in cold water for just a few seconds so you can handle it. Use a knife or pair of scissors to remove the skin. Place on a platter and slice cross ways to desired thickness. Place vegetables around the tongue and serve.

My friends dad cooked one one time and when it was cool he took a 64 oz. jar of sweet pickles, removed all the pickles and put the in a bowl. He then put the tongue in the pickle juice. He let it set for a few days. When I was over my friend gave me a piece to try, I was very good. I need to fix it that way some time.