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
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
SLOW COOKER LENGUA (BEEF TONGUE)
Don't let the cut of meat scare you it is a very tender tasty meat. You will be pleasantly surprised. Find the meat at any Mexican market, ask the butcher. Serve this in tacos with chopped onion, tomato, cilantro, and wedges of lime.
Provided by liz
Categories World Cuisine Recipes Latin American Mexican
Time 8h15m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 492.2 calories, Carbohydrate 1.2 g, Cholesterol 223.5 mg, Fat 38.8 g, Fiber 0.2 g, Protein 32.1 g, SaturatedFat 14.7 g, Sodium 122.9 mg, Sugar 0.4 g
BOILED TONGUE
My Mother use to boil the heck out of it, and then peel the very thick skin, and serve it up on a platter for Sunday dinner - mmmmmm! I can't believe now that all us kids used to fight over the tip, and the next day - tongue sandwich to school with lots of mayonnaise.
Provided by BLOSSOMFARM
Categories 100+ Everyday Cooking Recipes
Time 3h
Yield 6
Number Of Ingredients 2
Steps:
- Place the tongue in a soup pot with the salt, and add enough water to cover. Bring to a boil, and cook until the outer skin begins to peel off, about 2 1/2 to 3 hours. Peel off the thick outer skin, and serve.
Nutrition Facts : Calories 470.1 calories, Cholesterol 218.5 mg, Fat 36.9 g, Protein 31.9 g, SaturatedFat 13.4 g, Sodium 495.2 mg
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
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