BRAISED TONGUE
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
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
MOM'S JEWISH BRAISED FRESH BEEF TONGUE
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
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
DELICIOUS CROCK POT BEEF TONGUE TACOS
Once my friend Hilda from Guatemala convinced me it wouldn't kill me I tried beef tongue...then I begged her for the recipe! Over the years I've tweeked it a bit and it's only gotten better, you've GOT to try this! Just don't tell your kids what it is & they'll love it too, even my boyfriend's 9 year old thinks it's awesome! Hilda used to boil it but I decided to try it with the crock pot & man, it's just awesome, so tender & absolutely delicious!
Provided by Babychops
Categories Meat
Time 6h10m
Yield 12-15 tacos, 12-15 serving(s)
Number Of Ingredients 20
Steps:
- Place 1st 10 ingredients in crock pot & cook on low for 6 to 8 hours. You can slice the tongue lengthwise to make it fit, that's usually what I do.
- You can substitute beef stock for the water as suggested by my gracious reviewer Klyn or experiment, I often use Caldo de Res by Knorr. This is just so good I make it whenever I see fresh beef tongue in the market.
- Before you remove tongue from crock pot prep the rest of the ingredients for toppings, etc. (the lime is for a squeeze over your tacos). Garnish with these as you like. Sometimes I just put cilantro, scallions, a touch of avocado, salt, pepper & lime but experiment! Adjust amount as needed. I usually just make enough for two people & then make fresh each day for leftovers.
- Once tongue is done remove & peel off outer layer, it comes off pretty easily once it's fully cooked. Chop or shred meat and make your tacos! This is so delicious you probably won't have leftovers but if you do it's even better the next day! Enjoy!
- I've added some photos, I was being lazy tonight & just slapped some of the chopped tongue onto white bread with some mayo & a little salt. Absolutely delicious! Do try this, the meat is so incredibly tender & delicious I just can't describe it in words -- .
Nutrition Facts : Calories 56.4, Fat 2.6, SaturatedFat 0.4, Sodium 596.1, Carbohydrate 8.8, Fiber 2.6, Sugar 1.8, Protein 1.4
BEEF TONGUE AND HORSERADISH SAUCE
Different and not for everyone. The first time I served this family dish to my husband, he just looked at me.... and then he tried the first bite and loved it!
Provided by Aroostook
Categories Beef Organ Meats
Time 4h30m
Yield 30 serving(s)
Number Of Ingredients 7
Steps:
- Scrub fresh beef tongue with vegetable brush in running water.
- Soak 1 hour in salted water.
- Place tongue in pot, cover with hot water.
- Add spices and simmer for 4 hours.
- Remove pot from heat and let cool.
- Remove cooled meat from pot.
- Using a sharp knife, split outer layer, trim and remove outer layer of skin.
- To serve, slice thin at a slight angle.
- Reheat in microwave for 1 minute.
- Serve with horseradish cream.
SYRIAN BEEF TONGUE SALAD
This recipe is from Damascus Syria ; it is one of many thousands of recipes in the Syrian kitchen . my Mama used to make this for us as an appetizer and yet I eat it as a main corse cuz it is sooo good . Syrians are fussy people when it comes to food ie if its not extra good and tasty it will be forgotten and scrappped from the menu . Tip 4 you : put 1 tbls of allspice when you boil any meat. This will make the scum of the meat cluster so it will be easier to skim and remember that when the water is starting to boil you dump it ....yes you dump it then you wash the meat and put new fresh water .Why is that ?? well let me tell you that your meat will taste better,stay fresher for longer time . and remember to look for the arabic food store near you to get your olive oil .....it taste different .
Provided by Abou_Hamza
Categories Meat
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash the beef tongue and brush it under cold running water.
- Trim all fat that is visible.
- Place the meat in cold water over high heat.
- when water is boiling, turn of the heat and take the pot off the stove and dump the hot water.
- remember that it is hot boiling so dump away from you and stay safe.
- turn on the cold water and wash the tongue.
- remove all clusters of scum that are in meat grooves.
- fill the pot with fresh cold water and on to stove it goes.
- Now you can add 1 tbls of salt into the water.
- your meat is on high heat.
- When the water starts to boil; turn the heat from high to medium.
- add 1 tbls of allspice to the boiling water.
- skim water periodicly to remove the scum of the meat.
- It may take up to 4 to 6 full hours for the tongue to get tender and done, so remember that you should never leave pot or any food cooking on stove to do shopping; it is unsafe practice to leave home and the stove or oven is on.
- take the tongue and slice the surface to skin it from the tastebuds layer.
- Cool the meat in the fridge.
- When the meat is cold you can cut the meat into cubes.
- Mix the Ingredients and enjoy served cold with peta.
BROWNED BEEF TONGUE
Make and share this Browned Beef Tongue recipe from Food.com.
Provided by llongoria0
Categories One Dish Meal
Time 30m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- Cut beef tongue diagonally into 1/2 inch slices; dip in mixture of 1 egg, milk then dredge in the whole wheat bread crumbs.
- Saute` with high heat until brown in each side; sprinkle with salt (optional).
Nutrition Facts : Calories 30.3, Fat 2, SaturatedFat 0.8, Cholesterol 63.4, Sodium 28.6, Carbohydrate 0.6, Sugar 0.1, Protein 2.4
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