“Are you going to come home this weekend and visit me?”, I asked my daughter, who lives in Houston.

“Well, only if you promise to make beef tongue,” said my daughter. It is her favorite.

It may seem like an unusual request, but if you have never had oven-roasted beef tongue, you may want to give it a try.

I first had beef tongue when we lived on the farm. Every nine months or so, we would slaughter one of our cattle for meat. The animal would be brought to the slaughterhouse, and the next day, my mother would pick up the offal for processing at home. The rest of the meat was left at the slaughterhouse to hang in the cooler and be processed later in the week. It would be cut and wrapped in butcher paper, labeled to my mother’s specifications and placed in our home freezer to use over the

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