While i used to raise my own beef, I was lucky enough to find someone who raises the most amazing grass fed beef just down the road for me, i gave my calf’s the best life i could but i was always aware that i was using bagged milk to get them started.

So when i was able to find a family farm that i could see the momma’s and the babies in the fields that grow all their own hay/bedding that sold by the whole or Half, it was a perfect choice and switch for me.

I believe this year was the 6th year of buying my bulk beef from them and i always ask for everything i can get, including the odd bits that most do not ask for. I have shanks, tail, heart and liver as well as the whole tongue.

Tongue for me is a odd bit of the beef, it can be tough and its chewy, i am not fond of it as is.. for me, it must be cured into Corned Beef. It needs a long slow cure time, no rushing this one, a solid few weeks in the cold part of the fridge in the brine will get the job done.

Then the slowest (just a simmer) cook time for hours in a fresh spiced broth, and finally peeled, sliced, *you could also smoke it if you wanted and ready to go.

My favorite way to use it is to dice it up into bits and make a Corned Beef Hash to be served for breakfast or dinner for breakfast with fresh dippy eggs!

Served in these bits, honestly, its like a version of beef bacon, its got a lovely beef flavor to it, but that bit of crisp bit with a touch of chew is very bacon bit like. These can be cooked ahead and used just like you would bacon bits.

In todays higher prices of protein, a lot of folks will be looking to buy direct from the ranchers and farmers and buy a quarter or a whole animals, if you have always gotten your meat from the store, it can be a challenge to figure out how to use some the bits and bobs of unfamiliar cuts, this one is a bit more extreme then trying to figure out how to use a flank steak but its a good two pounds of finished meat and that is a good amount of meals when used correctly.

I will be sharing one more recipe using this meat in the near future. While you do need a bit of space in the fridge or cold cellar to do the cure time, its a amazing way to get the family on board when it comes to eating a different cut.