Episode 8: Purchasing Beef from a Local Farm with Andi Dale

 In Podcast, Recipes, Uncategorized

In this episode, Marie speaks with her local farmer, Andi Dale of Dale Family Farms. Marie has purchased beef from the family for years. If you are vegetarian or vegan or a little squeamish about butchering meat, you may want to skip this episode. If you are in Kansas, Dale Family Farms delivers all across the state. If you are looking for a local farmer in your area, check out LocalHarvest.org, or EatWild.com.





Here is Andi’s recipe for Corned Beef Tongue:

Corned Beef Tongue with horseradish Cream and Grainy Mustard

2 quarts water
1 bottle beer
1 1/2 cups coarse salt
3 tbs pickling spices
5 bay leaves
1 cup granulated maple sugar, sucanat or turbinado sugar
1 large or 2 small tongues
1 large onion, coarsely chopped
6 whole allspice berries
1/2 teaspoon whole black peppercorns
1 whole star anise
1 cup sour cream
4 teaspoons bottled horseradish or more to taste
Crackers, 1 baguette, thinly sliced or 1-2 sliced cucumbers
Grainy mustard

Put the water, beer, salt, pickling spices, 3 bay leaves and sugar into a
soup pot.  Bring to a boil and simmer until the sugar and salt are
dissolved.  Pour this into a stainless steel or other heatproof, nonreactive
container and let it cool.

Add the tongue, cover and refrigerate 7 days, turning every few days

On the morning of the 7th day, drain the tongue, discarding the brine.  Se
the tongue on the bottom of a slow cooker.  Add the onion, 2 bay leaves, all
spice, peppercorns and star anise.  Completely cover with water (at least 1
quarter) and turn on the heat to low.  Bring slowly to a simmer and cook
gently until the skin of the tongue peels easily and the flesh pierces
easily with a fork, about 8-10 hours.

Remove it from the cooking liquid and allow it to cool enough to handle.
Peel the skin and slice thinly.

Mix together the sour cream and horseradish in a small bowl.  Season to
taste with additional horseradish if necessary.

Serve hot or cold with crackers, sliced baguette, on cucumber slices or
along, garnished with a dollop of your choice or horseradish cream or grainy

Leftovers:  Corned tongue makes great grilled Rueben sandwiches garnished
with sauerkraut, Swiss cheese and a little Russian dressing or serve it it
cold on pumpernickel bread with tomato, mustard and capers.  I like to make
a platter with cold tongue, horseradish cream, mustard, pickled beets, dilly
beans and a nice sharp raw cheddar.

From “Free Range Farm Girl, Cooking Grassfed Beef; Healthy Recipes from Nose
to Tail” by Shannon Hayes Copyright 2014


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