Jewish Deli Beef Tongue Recipes

JOAN NATHAN'S PICKLED TONGUE OR BRISKET

Steps:

• Gather the ingredients.
• Wash and remove most of the fat from the tongue or brisket.
• In a bowl, mix together the salt, spices, brown sugar, and garlic. Rub the mixture all over the meat. Place the meat in a large, nonmetal container that will fit in your refrigerator or a plastic zip-top bag.
• Dissolve the saltpeter in the warm water and pour over the meat. Weigh the meat down with a plate and something heavy on top, like a clean stone or brick, and cover the container with a lid or plastic wrap. Refrigerate for 10 to 14 days, turning the meat every 2 to 3 days.
• Remove the meat from the pickling solution and place it in a large pot of cold water. Bring to a boil, remove the meat, and discard the water. Repeat this process 3 more times.
• Place the meat in the pot and cover with cold water again; bring to a boil, reduce the heat, and simmer , covered, for about 2 hours or until tender.
• If cooking tongue, peel the skin off while it is still warm. Cool the meat and slice thinly.
• Serve on a platter with mustard or horseradish or as a sandwich.
• Enjoy.

MOM'S JEWISH BRAISED FRESH BEEF TONGUE

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.

SLOW COOKER LENGUA (BEEF TONGUE)

Steps:

• Place beef tongue, onion, garlic, and bay leaf in the crock of a slow cooker; generously season with salt. Pour in enough water to cover beef mixture.
• Cook on Low for 8 hours.
• Transfer beef tongue to a work surface and cool slightly. Peel outer layer of skin from beef tongue and remove rough end. Chop the meat into bite-size pieces.
• Heat butter in a skillet over medium heat; cook and stir beef tongue meat until tender, 5 to 10 minutes. Season with salt and pepper.

BRAISED TONGUE

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.