Beef Tongue With Horseradish Recipe 355

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.

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.

RITZ HORSERADISH-ROAST BEEF TOPPER

Steps:

• Heat oven to 350°F.
• Cut each meat slice into 15 pieces. Cut apple into 30 slices, then cut each slice crosswise in half.
• Place crackers in single layer on baking sheet; top with apples, meat and cheese.
• Bake 3 min. or until heated through. Sprinkle with onions.
• Make Ahead!
• The meat, cheese and onions can be cut ahead of time. Refrigerate in separate airtight containers up to 12 hours before using as directed.

ROAST BEEF AND HORSERADISH TEA SANDWICHES

Steps:

• Stir the sour cream, horseradish and salt together in a small bowl.
• Using a butter knife or offset spatula, spread the horseradish cream on 1 side of each rye slice. Put 1 slice of roast beef on 12 of the pumpernickel slices. Finish each sandwich with a grind or two of pepper and the remaining bread. Arrange the sandwiches on a serving platter and serve immediately.

BEEF MEDALLIONS WITH FRESH HORSERADISH SAUCE

Steps:

• Place cherry tomatoes into a bowl and season with black pepper, salt, and sugar. Stir in rice wine vinegar. Let stand about 15 minutes to let flavors blend.
• Stir 2 tablespoons horseradish into creme fraiche in a small bowl; season with 1/2 teaspoon salt. Refrigerate until needed.
• Cut steaks in half across the grain and pound each piece to about 3/8 inch thick. Season each side generously with salt, black pepper, and a pinch of cayenne pepper. Lay steaks onto a work surface and sprinkle each piece lightly with flour. Pat the flour into the meat. Repeat on other side. Let meat rest for 10 minutes to let flour adhere.
• Place a heavy skillet over medium-high heat, pour in vegetable oil, and heat until small wisps of smoke are visible rising off the oil. Lay steaks into the hot oil (meat should sizzle) and sear until browned, about 2 minutes per side. When you see beef juices accumulate on the surface of the meat, flip and brown the other side, about 2 minutes more. Transfer to a plate and let rest for about 2 minutes.
• Pour excess oil from the skillet and pour water into the skillet. Scrape up and dissolve any browned meat juices from the bottom of the skillet; continue to cook until slightly thickened, about 30 seconds. Pour pan juices over tomatoes and stir to combine.
• Divide about half the tomato mixture with juice per serving into the bottom of 2 large soup plates. Top each with 2 beef medallions and a spoonful of horseradish cream. Grate about 1/2 teaspoon horseradish over each serving and top with about 1 teaspoon of chives.

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.

ROAST BEEF WITH HORSERADISH SAUCE

Steps:

• Preheat oven to 375 degrees. Sprinkle beef with 1/2 teaspoon salt, and season with pepper. Heat oil in a large ovenproof saute pan over high heat until hot but not smoking. Add beef; brown on all sides, about 5 minutes total. Remove pan from heat.
• Place onion halves in pan, cut sides down. Transfer pan to oven. Cook beef and onions until an instant-read thermometer inserted into center of beef registers 140 degrees (for medium-rare), 35 to 40 minutes. Transfer beef to a wire rack set over a rimmed baking sheet, and let stand 10 minutes before carving. Reserve onions.
• Stir together sour cream, horseradish, lemon juice, 1/4 teaspoon salt, and pepper to taste in a small bowl. Serve beef with horseradish sauce and roasted onions.

LENGUA (BEEF TONGUE)

Steps:

• Place the tongue, half of the chopped onion, garlic cloves, 3 tablespoons salt, and 1 jalapeno pepper into a large pot. Fill with water to cover the tongue by several inches, then bring to a boil over high heat. Reduce heat to medium-low; cover and simmer until very tender, 3 to 4 hours. Remove the tongue from the water and allow to cool. Reserve the liquid. Once the tongue has cooled, peel off the tough outer skin, then shred the meat using two forks.
• Bring a large saucepan of water to a boil over high heat. Add the whole tomatoes and 2 jalapeno peppers; boil until the vegetables are tender. Place the vegetables into a blender, and puree until smooth. Heat the vegetable oil in a large skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes.
• Once the onion has softened, stir in the shredded beef tongue and tomato salsa. Bring to a simmer, stirring occasionally, then pour in 2 cups of the reserved cooking liquid. Cook and stir until the liquid has evaporated, leaving moist, flavorful meat, about 20 minutes.

BEEF TONGUE & VEGETABLES

Steps:

• Wash tongue thoroughly.
• Place in large pot and cover with filtered water about 2-3 inches.
• Add garlic, onion, bay leaves, salt, pepper corns, whole cloves, sugar, and celery.
• Cover pot and bring to a boil.
• Reduce heat and simmer 1 hour per pound or until tender.
• Remove tongue from the pot and cut the leathery skin off--kitchen scissors work well for this job.
• Cover and keep the meat hot.
• Add the vegetables you want to serve, except cabbage.
• Simmer until almost done.
• Add cabbage (quartered) the last 15 minutes or cook separately.
• Serve with lots of butter for the vegetables and horseradish for the meat.

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.