Braised Tongue Recipes

MOM'S JEWISH BRAISED FRESH BEEF TONGUE

Mom's Jewish Braised Fresh Beef Tongue image

I grew up eating tongue. It was one of our favorite meals. If you like tongue you will love this. True comfort food!

Provided by Nana Amy

Categories One Dish Meal

Time 4h

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 beef tongue
1 large onion, chopped
1 (16 ounce) bag baby carrots
16 -18 small red potatoes, unpeeled
salt
pepper
garlic powder
paprika

Steps:

Boil the tongue for 2- 2 1/2 hours in a large covered pot. It should be fork tender.
Remove with a cooking fork and put it on a large platter.
Remove the skin with a knife. You might have to let it cool awhile before you can do this.
On the platter, season the tongue with the salt, pepper, garlic powder, and alot of paprika.
In the same large pot that you've cleaned of all the debris from boiling the tongue, Saute the chopped onion, that you have seasoned with some of the same seasonings, until translucent.
Put the seasoned tongue on a rack inside the same large pot and add only 1/2" of water to pot.
Add carrots and potatoes and roast, covered, about 30 minutes in a 350 degree oven.
Remove pot from oven and make sure there is enough liquid for gravy. If not, add some more water.
Put back in 350 degree oven for another 30 minutes to brown and thoroughlly cook carrots and potatoes.
Let stand for 15 min after cooking; then slice and serve all together, putting the gravy in a gravy boat.

Nutrition Facts : Calories 711.5, Fat 0.9, SaturatedFat 0.3, Sodium 140.7, Carbohydrate 162, Fiber 21.3, Sugar 13.7, Protein 18.3

BRAISED TONGUE

Braised Tongue image

Beef tongue has none of the characteristic challenges of other ''off-cuts'' - its taste is clean and beefy and its texture is firm and fleshy. Once braised, be sure to peel it while still warm and return it to its braising liquid to remain moist. The cooked tongue will keep in the refrigerator for a week and can be used as a sandwich meat, a warm main dinner course, a cold meat salad for lunch - in almost all the ways you might use a beef tenderloin.

Provided by Gabrielle Hamilton

Categories appetizer

Time 5h

Yield Serves 6

Number Of Ingredients 13

Ingredients

3 tablespoons neutral oil, like grapeseed or vegetable
2 Spanish onions, roughly chopped
2 ribs celery, roughly chopped
1 large carrot, peeled and roughly chopped
1 3- to 3 1/2-pound beef tongue, rinsed
12 parsley stems
2 dried bay leaves
1/2 tablespoon black peppercorns
4 tablespoons red-wine vinegar
1 tablespoon kosher salt
Sauce gribiche (see recipe)
Fresh parsley
Extra-virgin olive oil

Steps:

Pour the neutral oil into a large, heavy-bottomed Dutch oven set over medium heat. Sweat onion 5 minutes, stirring constantly so no color develops.
Add the celery and carrot and 3 tablespoons of water. Cover with a tightfitting lid, and let the vegetables steam for a few minutes, being careful not to scorch. Add more water if necessary.
Arrange the tongue in the pot, and add the parsley stems, bay leaves, peppercorns, red-wine vinegar and salt. Pour in enough water to just barely cover the tongue. Cover with a lid, and bring to a boil.
Once the tongue braise has come to a boil, remove the lid, and reduce to a simmer. Cut a round of parchment the diameter of the pot and set it directly on top of the braising liquid. Simmer the tongue 4 hours, adding more water if needed to keep the tongue just covered. The tongue tends to suck up a lot of water quite quickly.
Remove the tongue from the braising liquid. Strain the braising liquid (discard the solids), and return liquid to the pot. Peel the thick outer skin off the tongue while it is still warm. Trim off any fat or gristle, then return the tongue to the braising liquid and let cool completely.
To serve, cut the tongue crosswise into thin slices, and arrange on a platter in a single layer. Drizzle with a few drops of the braising liquid. Spoon the gribiche over the tongue, and top with some fresh-picked parsley leaves and a generous glug of olive oil.

Nutrition Facts : @context http, Calories 535, UnsaturatedFat 21 grams, Carbohydrate 14 grams, Fat 38 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 15 grams, Sodium 786 milligrams, Sugar 3 grams

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