To serve six.

In continuation of the ox tongue recipes, this is the second to last example of how “dexterous” a meat it is. While I posted roughly eight different ways of utilizing tongue last week, I ended up using almost all of it for various meals up until I made this recipe. Having anything for breakfast, lunch and dinner can be monotonous after a certain point, but the extremely tender qualities of tongue will never get old as far as I’m concerned.

The interesting part of this recipe was working with the beets. I can’t remember the last time I ate beets, much less cooked with them. I had also forgotten that beets will outright stain anything and everything they touch. I’ll be buying a new shirt at some point this week.

After removing the tops and bottoms, I placed the beets in a roasting pan with salt, pepper, a big dash of olive oil and two cups of water. I covered the pan with aluminum foil and placed it in a preheated oven.

A little while later the beets were nice and tender, and as you can see from the wisps of steam coming off them, HOT.

Even with two rubber gloves, I was being scalded something fierce. Once they were peeled, it was like handling slippery, hot, round, purple magic markers. I really liked that shirt, too.

The peeled beets were then cut into “merry chunks” to which salt, pepper, olive oil and balsamic vinegar was added. Thankfully I didn’t have to use my hands for this part as the beets were still igneous in nature.

The final dish of cold tongue and beets. On the tongue, you can see there are areas where fat has collected. The second the beets came into contact with tongue slices, the fat began melting and the tongue loosened up a bit, just as Mr. Henderson had described. The beets themselves took on a very soft and buttery like texture, which worked fantastically with the fatty meat. I’m not sure when or if I’d ever make this dish again, but it was without a doubt something different and tasty.

One down, one hundred and twenty one to go.