BEEF OR VEAL TONGUE WITH ALMOND SAUCE
Number Of Ingredients 17
Steps:
- 1. In a large saucepan, place the tongue, onions, carrot, garlic, and 1 teaspoon of the salt. Add water to cover by about 1 inch. Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer until tender, about 1 hour for veal and 2 hours for beef. Remove from the heat and let the tongue sit in the cooking liquid until cool enough to handle, about 20 minutes. 2. Meanwhile, heat the oil in a skillet and fry the almonds, stirring, until golden, 2 to 3 minutes. Take care not to burn. Transfer the nuts to a blender. In the same skillet, cook the onion, stirring, until it starts to brown, about 3 to 4 minutes. Add the tomato, cumin, allspice, cloves, pepper flakes, and the remaining 1/2 teaspoon of salt. Bring to a boil and cook, stirring, 1 minute. Transfer to the blender. Add the broth, bread crumbs, and vinegar. Blend until smooth. (There should still be a little texture.) 3. Transfer the sauce to a pan and bring to a boil. Reduce the heat to low, cover, and simmer 8 to 10 minutes to blend the flavors. Reserve in the pan off heat. 4. Preheat oven to 250°. Remove the tongue from the cooking liquid. Trim off all fat and gristle. Peel off the tough outer skin. Thinly slice the tongue and arrange, overlapping, on an ovenproof platter and place in 250° oven to keep warm. Reheat the sauce and spoon the sauce over the meat. Garnish with parsley and serve.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
BEEF OR VEAL TONGUE IN VINAIGRETTE
Number Of Ingredients 11
Steps:
- 1. In a small bowl, whisk together the garlic, 1/2 teaspoon of the salt, vinegar, and oil. Set aside. 2. Put the tongue, onion, bay leaf, celery, peppercorns, and remaining 1/2 teaspoon of salt in a large saucepan. Cover with water and bring to a boil. Reduce the heat to low, partially cover, and simmer until tender, about 1 hour for veal and 2 hours for beef. Drain and let cool. 3. When the tongue is completely cool, cut off all fat and gristle. Peel off the tough outer skin. Cut into thin slices and put in a shallow bowl. Add the vinaigrette and toss to coat. Drain the tongue, discarding the vinaigrette, and arrange on a serving platter, along with the cold vegetables, if desired. Serve with rolls.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
URUGUAYAN BEEF TONGUE VINAIGRETTE (LENGUA A LA VINAGRETA)
Beef tongue was a once a year dish in our home growing up. A beef a year meant one dinner of tongue. Now before you say, "Ewww!", realize that tongue is a tender delicious even textured full flavored cut that lends itself well to braising. Many different regions have their own ways of preparing tongue because it is so tasty. Stashing this Uruguayan treat for a cold platter night. Will serve with fresh vegetables - tomatoes, lettuce, cucumbers, diced chiles, pickled green beans or okra from the garden. BTW leftover tongue makes The Best sandwiches on chewy rolls with bumpy mustard, lettuce shreds & onion slices! Received in an email from gourmet-recipes-from-around-the-world. Tongue is available at Walmart now if your butcher doesn't carry them... right over by the beef cheeks.
Provided by Busters friend
Categories < 4 Hours
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine the tongue, carrots, celery, onion, bay leaves, and peppercorns in a large pot and add enough water to cover by about 2 inches. Bring to a boil over high heat. Reduce the heat to low and simmer covered for 2 1/2 to 3 hours.
- Remove the tongue and discard the liquid and vegetables. Peel off and discard the skin. Slice the tongue into thin slices and arrange on a serving platter.
- Whisk together the olive oil, vinegar, and mustard. Stir in the chopped egg, salt, and pepper and spoon the sauce over the tongue.
- Let the tongue marinate covered in the refrigerator for at least 3 hours or overnight. Serve cold or at room temperature.
Nutrition Facts : Calories 406.8, Fat 42.1, SaturatedFat 6, Cholesterol 53, Sodium 96.2, Carbohydrate 6.8, Fiber 1.7, Sugar 3.2, Protein 2.4
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