Langue De Boeuf Aux Lentilles Beef Tongue With Lentils Recipes

TONGUE WITH LENTILS

Steps:

• Put tongue, lentils, water, bay leaf, onion with cloves, thyme, salt and pepper in a kettle and bring to boil. Let cook, uncovered, about 15 minutes.
• Meanwhile, trim off and discard stem end of leek. Carefully rinse between leaves of leek and drain well. Chop green and white parts of leek; there should be about 1 1/4 cups.
• Heat butter in a skillet and add chopped leek, chopped onions, garlic, salt and pepper. Cook, stirring, until onions are wilted. Add tomatoes and cook, stirring often, about 2 minutes.
• When tongue and lentils have cooked 15 minutes, add leek and onion in tomato sauce. Stir and continue cooking.
• Continue cooking 30 minutes longer for a total cooking time of 45 minutes. Discard onion studded with cloves and bay leaf. Add parsley and stir. Serve tongue sliced with lentils on the side.

LENGUA (BEEF TONGUE) STIR-FRY

Steps:

• Wash tongue and place in a large pot of water to cover. Simmer until no longer pink, about 50 minutes per pound of tongue. Remove from water and let rest until cool enough to handle. Peel skin from tongue and trim gristle. Cut into 1/4 inch slices.
• Place whole peppers in a skillet over medium-high heat and roast, turning, until all sides are charred. Let cool, rub off skins. Remove stems and seeds.
• Heat olive oil in a large skillet over medium heat. Saute chile peppers, onion and garlic until onion is translucent. Stir in tongue and continue to cook until tongue is brown, 5 to 10 minutes. Stir in tomatoes and cook until limp, 5 minutes. Pour in corn and heat through, 2 to 5 minutes. Season with salt. Serve immediately.

LANGUE DE BOEUF AUX LENTILLES (BEEF TONGUE WITH LENTILS)

Steps:

• Heat two tablespoons of butter in large saucepan or small kettle and add onion and garlic. Cook, stirring, until wilted. Add ham and lentils and stir briefly.
• Add tomatoes with tomato paste, water, salt, pepper, bay leaf, thyme, parsley and tongue.
• Bring to boil and cover. Let simmer 35 minutes or until lentils are cooked. Remove tongue. Stir in the remaining butter. Slice tongue and serve with lentils.

LANGUE DE BOEUF AUX LENTILLES (BEEF TONGUE WITH LENTILS)

Steps:

• Heat two tablespoons of butter in large saucepan or small kettle and add onion and garlic. Cook, stirring, until wilted. Add ham and lentils and stir briefly.
• Add tomatoes with tomato paste, water, salt, pepper, bay leaf, thyme, parsley and tongue.
• Bring to boil and cover. Let simmer 35 minutes or until lentils are cooked. Remove tongue. Stir in the remaining butter. Slice tongue and serve with lentils.

LENTIL SOUP WITH BEEF

Steps:

• Heat the oil in heavy large pot over medium-high heat. Sprinkle the beef with salt and pepper. Add half of the beef and cook until brown, about 8 minutes. Using a slotted spoon, transfer the beef to a bowl. Repeat with the remaining beef. Add the celery, carrots, onion, garlic, rosemary, and oregano to the pot. Saute until the onions are translucent, about 8 minutes. Return the beef and any accumulated juices from the bowl to the pot. Add the broth and tomatoes with their juice. Bring the soup to a boil. Reduce the heat to medium-low. Cover and simmer until the meat is just tender, stirring occasionally, about 1 hour. Add the lentils. Cover and continue simmering until the lentils are tender, about 40 minutes. Stir in the parsley. Season the soup, to taste, with salt and pepper. Ladle the soup into bowls and serve.

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.