Episode 8: Purchasing Beef from a Local Farm with Andi Dale
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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.
Website:
Facebook:
https://www.facebook.com/Dale-Family-Farms
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
mustard
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
