Bacon, Beef Tongue and Barley

Bacon, Beef Tongue and Barley

The first thing you have to do is cook the beef tongue. Put the tongue in a pressure cooker, add water until it’s just covered with liquid. Add 1 onion, about 5 cloves, a cinnamon stick, a few cloves of garlic and salt. Cover and pressure cook for 35 minutes. Leave the lid on while it cools, when the pressure has dissipated, you can remove the lid with no pop of steam, but the tongue will still be warm enough that your can remove the outer skin easily without burning yourself. You don’t want to try to remove the skin when it’s cold – it will be far too difficult.

I cooked the barley. I generally use a 4 to 1 ration for barley. I wanted one cup of cooked barley so began with 1/4 cup of dry barley and cooked it in 4 cups of water for about 30 minutes. If you like barley as much as I do, you could make it big batches and keep in the fridge for salads, breakfast barley porridge and for casseroles. It’s far cheaper than rice or pasta and has more toothiness when you eat it and a much nuttier flavor. It’s also more nutritious besides being tastier. Seriously, you can get a bag of barley for a dollar or less – and you can’t beat the flavor.

When the barley was nearly done, I cut up and sauteed a two slices of bacon with a chopped onion and 2 garlic cloves, I added 1 chopped red pepper and cubes of the beef tongue (4 ounces). I then added 1 chopped tomato and stirred, cooking until everything was done and served on a bed of barley. This makes two servings, so I set half aside for the next day.

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