Charlie would, he does like beef .
As requested, I’m going to follow up my grimy art of ‘odd-cuts’ cooking for dogs (and Charlie, the dogs taming cat) with some more recipes. Again, vegans beware, there are pictures of some fellow creatures’ flesh to illustrate the process. Encased in the photos of my dogs just to soften the blow.
Ox (or beef) tongue is high on the list of Brian and Lily’s favourites. It’s mainly muscle, but it does have a high fat content – I guess that’s the reason they like it so much. Buy it from a local butcher ( I can write a separate post explaining why, I am a vegan, after all).
If it’s clean just put it in the pot with water and dried herbs (I use bay leaves, thyme and rosemary and top it up with some fresh parsley or to make it even simpler: my favourite mix : sage, ground coriander, dried parsley, rosemary, thyme, ground caraway and flax seeds, a bit of oregano and basil ). If it seems dirty, soak it in cold water and scrub it clean. I’m happy to report I have never had to do it yet.
The rest is simple: cook for 2.5 to 3.5 hours (depending on the size) uncovered-if you want to get rid of the ‘scum’. If you can’t stand the smell cover it (my dogs didn’t seem to notice any difference, maybe they like the scum). You can use a pressure cooker to reduce the cooking time. Add vegetables some 20 minutes before the end of cooking time (I use left-over broth and veg from cooking bones/ pig trotters/chicken so I usually skip this step). Take the tongue out and leave to cool slightly (just to make it possible to handle, if it’s very cold it’s hard to remove the skin). Then peel the skin (it’ll have turned white). The skin is hard and rough but it’s rather easy to peel: make a diagonal cut from the base to the tip of the tongue, on the bottom side of it, then just do the banana peeling motion. Or slice an peel – but I find the first method easier and faster.
If, like me, you use separately prepared broth and veg, you can warm the tongue in the broth to add flavour. If you cooked it with the veg, just cut into chunks and serve. Room temperature is perfect for dogs, so don’t go all chefy warming the plates, cutlery and napkins (no, I don’t think even the Michelin star chefs do that).
So, to simplify: boil, peel, serve.