Smoked Beef Tongue With Tomato Horseradish Sauce Recipes

BEEF TONGUE WITH HORSERADISH RECIPE - (3.5/5)

Steps:

• Preheat oven to 300˚F. To cook the tongue, rinse it well with cold water and place in a large oven-safe pot or dutch oven. Add water to cover by a couple inches and then add the remaining spices and aromatics. The spices listed here are a guide, but feel free to mix it up. Cover the pot and bring to a boil, then place the pot in the oven for about 3 hours, until the tongue is very tender. This can all be done in a slow cooker as well, if you desire. When tongue is tender, let it cool uncovered in it's cooking liquid until cool enough to handle (now's a fine time to make the sauce). If you're in a hurry, you can take the tongue out of the liquid to speed the process. Reserve some of the cooking liquid for the sauce, or you can simply use stock, or even milk. For the sauce, heat the cream together with reserved cooking liquid or stock in a small pan, keep covered at a very low simmer. Melt the butter in a medium saucepan over moderate heat. Add the shallots and cook gradually, stirring, until softened. Whisk in the flour and cook, whisking briskly for about 1 to 2 minutes, until blonde. Then, gradually whisk in the pre-heated liquid, whisking constantly so as to avoid lumps (preheating the liquid also helps to prevent the sauce from seizing and creating lumps). Bring to a boil whisking. Reduce heat to a simmer and continue whisking for a couple minutes until slightly thickened. Stir in the mustard, horseradish, parsley, dill, and lemon juice and season to taste with salt and pepper. Depending on how strong your horseradish is, you may need anywhere from ½ to 2 tablespoons. Add a small amount at first and then adjust to taste once all the ingredients are in. Keep covered on the stove on very low heat. Peel off the skin (ahhhh) and trim away any remaining nastiness. Slice the tongue into ½-inch thick slices on a slight bias. Heat a skillet over medium high heat and add just enough oil to create a thin film. Add the tongue slices, being careful not to overcrowd the pan, and fry for a few minutes, until nicely browned. Turn the slices and brown the other side for a couple minutes as well. When done, fan the tongue slices out on a plate and drizzle with sauce. Garnish with parsley and serve. Then, admit that it's really quite tasty.

SMOKED BEEF TONGUE WITH TOMATO-HORSERADISH SAUCE

Steps:

• Place the tongue in a kettle and cover with water. Add 1 bay leaf, thyme sprigs, cloves, peeled garlic and 1/2 cup of the onions. Bring to a boil and simmer for 40 minutes or until tender. At the end of the cooking period, let the tongue stand in the liquid to keep warm.
• Meanwhile, heat butter in a small saucepan. Add remaining cup of onions and chopped garlic. Cook briefly, stirring, until wilted. Do not brown. Add tomatoes and horseradish, remaining bay leaf, salt and pepper. Bring mixture to a boil and simmer, covered, for 20 minutes.
• Transfer the mixture to a food mill or food processor. Blend until it is medium coarse. Serve hot with the tongue sliced.

FETTUCCINE WITH SMOKED TOMATO SAUCE

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Place a cooling rack over indirect heat. Place a heavy-bottomed saucepot over direct heat.
• Slice the tomatoes in half. Drizzle them with olive oil and season with salt and pepper. Place the tomatoes on the cooling rack on the grill, cut-side down, to soften and take on some smoke while you make the sauce, 10 to 12 minutes.
• Meanwhile, add a drizzle of olive oil to the saucepot along with the bacon. Cook, stirring occasionally until the bacon is crisp, 3 to 5 minutes. Stir in the garlic, onions and crushed red pepper flakes if using and cook until the onions soften, an additional few minutes. Add the wine. Tie the fresh herbs together with a piece of butcher's twine and add to the saucepot.
• When your tomatoes have begun to soften, remove them from the grill. Remove the skins (they will come off really easy), add the tomatoes to the saucepot and season with salt and pepper. Close the grill and continue to cook the sauce until the tomatoes fully break down and the sauce thickens slightly, about 20 minutes.
• Meanwhile, bring a pot of salted water to a boil. Cook the pasta 2 minutes less than the package directions. Using tongs, pull the pasta out and add it directly to the tomato sauce, along with 1/3 cup of the starchy pasta water. Mix to combine. The sauce will stick to the pasta. Remove the saucepot from the heat.
• Add the butter and a drizzle of olive oil to the pasta and stir to combine. Add the basil and and stir again. Serve with freshly grated Parmesan over top.
• (Alternatively, you can cook the sauce and pasta over medium-high heat on a stovetop.)

TONGUE WITH MUSTARD-HORSERADISH SAUCE

Steps:

• Cook tongue:
• Rinse tongue well with cold water and place in a deep 6- to 8-quart pot. Add cold water to cover by 3 inches, then add remaining tongue ingredients. Cover pot and bring to a boil. Simmer, partially covered, until tongue is fork-tender, 2 1/2 to 3 hours. fork-tender, 2 1/2 to 3 hours.
• Transfer tongue to a cutting board (reserve 1 1/2 cups cooking liquid) and, when cool enough to handle, peel off skin and trim any fat or gristle. Skim off fat from cooking liquid and pour liquid through a paper-towel-lined sieve into a large bowl, discarding solids. Keep tongue warm, covered.
• Make sauce:
• Cook shallot in butter in a 2-quart heavy saucepan over moderate heat, stirring frequently, until softened. Whisk in flour and cook, whisking, 1 minute. Gradually whisk in reserved cooking liquid and cream, then bring to a boil, whisking.
• Simmer sauce, whisking, until slightly thickened, 2 to 3 minutes. Whisk in mustard, horseradish, herbs, lemon juice, and salt and pepper to taste.
• Slice tongue and serve with sauce.

TOMATO AND HORSERADISH SAUCE

Steps:

• Heat the oil and butter in a saucepan and add the onion and garlic. Cook, stirring, until the onion is wilted but not browned.
• Add the vinegar and stir. Add the tomatoes, salt and pepper. Bring to a boil and simmer about 5 minutes. If freshly grated horseradish is used, add it. If bottled horseradish is used, press it in a fine sieve and discard the liquid. Add the horseradish to the sauce and stir.

BEEF TONGUE AND HORSERADISH SAUCE

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.