Organ meats

Unlike supermarket beef

• Unlike a supermarket steak, this needs a long cook before the skillet.

Before you start

• Thaw the tongue overnight in the fridge.
• Rinse it. It does not need to sit out.

Tools: Slow cooker, Skillet, Instant-read thermometer.

What you need

• 1 beef tongue
• Salt
• 8 tortillas
• 1 onion, chopped
• Salsa

Steps

1. 1

   Put the tongue in a slow cooker, cover it with water, and add salt.

2. 2

   Cook on low 8 hours, until a knife slides in and it hits 160°F.

3. 3

   Cool it until you can handle it, then peel off the skin.

4. 4

   Chop it, crisp it in a dry skillet, and serve in warm tortillas.

In Japan / at home

In Japan, Gyūtan: grilled beef tongue began in Sendai in 1948. It was meant to be seasoned with salt only, and restaurants often serve it with lemon.

At home in America: Our cattle are AWA-registered fullblood raised in Florida. Cook the same way, and use the USDA temperature on this page. Tacos are the weeknight version. In Japan, tongue is often sliced and seared with salt and lemon after the simmer and peel.

Unlike supermarket beef

• Unlike supermarket beef steak, this is done in minutes, not in a long roast.

Before you start

• Thaw the liver overnight in the fridge. Use it within 2 days.
• Soak slices in milk 30 minutes, then pat them dry.

Tools: Skillet, Instant-read thermometer.

What you need

• 1 lb liver
• 1 cup milk
• Salt
• 1 onion, sliced

Steps

1. 1

   Slice the liver 1/4 inch thick.

2. 2

   Salt it and sear in a dry skillet on medium, about 2 minutes per side.

   Past 160°F it turns dry and chalky. Stop there.

3. 3

   Add the onion and cook 2 minutes more.

4. 4

   Check the center reaches 160°F.

Unlike supermarket beef

• Unlike a ribeye, trim the tubes first or the slices will be chewy.

Before you start

• Thaw the heart overnight in the fridge. Use it within 2 days.
• Trim it while it is cold.

Tools: Sharp knife, Skillet, Instant-read thermometer.

What you need

• 1 beef heart
• Salt

Steps

1. 1

   Trim off the hard tubes and fat, then slice the heart thin.

2. 2

   Salt it and sear in a dry skillet on medium, about 2 minutes per side.

3. 3

   Check the center reaches 160°F, then rest 3 minutes.

4. 4

   Slice across the grain.

Unlike supermarket beef

• Unlike a steak, this is an all-day cook. Do not expect it in 20 minutes.

Before you start

• Thaw the oxtail overnight in the fridge.
• Salt it as it goes into the cooker.

Tools: Slow cooker, Instant-read thermometer.

What you need

• 2 lb oxtail
• 1 onion, chopped
• 1 carrot, sliced
• Salt
• Water to cover

Steps

1. 1

   Put the oxtail, onion, carrot, and salt in the slow cooker.

2. 2

   Add water to cover.

3. 3

   Cook on low 8 hours, until the meat falls off the bone.

4. 4

   Check a thick piece reaches 160°F before you serve it.

Unlike supermarket beef

• Unlike a ground-beef chili, chop the kidney small so it cooks through.

Before you start

• Thaw the kidney overnight in the fridge. Use it within 2 days.
• Split it, cut out the white core, and soak it in milk 30 minutes.

Tools: Knife, Skillet, Instant-read thermometer.

What you need

• 1 beef kidney
• 1 cup milk
• 1 onion, chopped
• 1 can chili beans

Steps

1. 1

   Split the kidney and cut out the white core.

2. 2

   Chop it small and brown it with onion in a dry skillet.

3. 3

   Stir in the chili beans and cook 10 minutes.

4. 4

   Check the kidney reaches 160°F.

Unlike supermarket beef

• Unlike a steak, keep the juices and shred the meat into them.

Before you start

• Thaw the cheek overnight in the fridge.
• Salt it as it goes into the cooker.

Tools: Slow cooker, Instant-read thermometer.

What you need

• 1 lb beef cheek
• 1 onion, sliced
• Salt
• 1 cup water

Steps

1. 1

   Put the cheek, onion, salt, and water in the slow cooker.

2. 2

   Cook on low 8 hours, until it shreds with a fork.

3. 3

   Check it reaches 160°F.

4. 4

   Shred it and keep the juices.

In Japan / at home

In Japan, Hoho-niku: the Japan Meat Information Center explains that the tough tissue in hard-working beef softens only after a long, gentle simmer, and melts into the liquid.

At home in America: Our cattle are AWA-registered fullblood raised in Florida. Cook the same way, and use the USDA temperature on this page. A slow cooker replaces a long covered pot. Onion and salt are enough.