MELT-IN-YOUR-MOUTH BEEF TONGUE
This simple beef tongue recipe results in tender, melt in your mouth meat. The tasty mushroom sauce is optional, but it greatly enhances the dish.
Provided by Vered DeLeeuw
Categories Main Course
Time 5h
Number Of Ingredients 11
Steps:
- Rinse the tongue and place it in a large stockpot. Add enough water to cover - I use 14 cups of water.
- Bring to a boil. This will likely take 20-30 minutes. Skim the foam off from the top.
- Lower the heat to a simmer. Add the bay leaves, peppercorns and allspice, and cook, partially covered, turning the tongue every hour to ensure even cooking on all sides. Cook 3 hours for a 2-lb. tongue, 4 hours for a 3-lb. tongue.
- Remove the cooked tongue to a cutting board. Allow it to cool until easier to handle, then remove the skin, as shown in the video, slice and serve, with or without sauce.
- To make the sauce, heat a large, deep skillet over medium heat. Add the butter and swirl to coat. Add the onions and cook, stirring occasionally, until caramelized, 10 minutes.
- Add the mushrooms and cook, stirring, until soft.
- Add broth, salt and pepper. Bring to a boil over high heat. Add the sliced tongue, cover it with the sauce, lower heat to a simmer, and cook, uncovered, for about 30 minutes.
- If you wish to thicken the sauce, 5 minutes before it's done, mix 1 teaspoon cornstarch with 2 teaspoons of cold water and stir the mixture into the sauce.
- Arrange tongue slices on plates and top them with the dsauce. Serve immediately.
Nutrition Facts : Calories 402 kcal, Carbohydrate 11 g, Protein 25 g, Fat 28 g, Sodium 317 mg, Fiber 1 g, ServingSize 1 serving
LENGUA (BEEF TONGUE) STEW
Beef tongue is combined with veggies and slowly simmered in tomato sauce and spice. Serve over rice or any other whole grain (buckwheat, quinoa, bulgur, etc.).
Provided by Dasha
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h40m
Yield 6
Number Of Ingredients 10
Steps:
- Place the beef tongue into a tight-fitting pot and cover with water by 1 inch. Add the salt and bring to a boil. Reduce heat to medium-low, cover, and simmer until the meat is tender, about 2 hours. Strain and reserve the cooking liquid. Remove and discard the skin from the tongue. Shred the meat using two forks; set aside.
- Heat the vegetable oil in a large pot over medium-high heat. Stir in the onion, leek, celery, and carrots. Cook and stir until the vegetables soften, about 5 minutes. Stir in the tomato paste until no lumps remain and cook for 1 minute more. Add the shredded meat to the pot along with the reserved broth and taco seasoning. Bring to a boil; reduce heat to medium-low and simmer until the vegetables are tender, 20 to 30 minutes. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 387.8 calories, Carbohydrate 17.4 g, Cholesterol 124.5 mg, Fat 25.8 g, Fiber 2.5 g, Protein 20.1 g, SaturatedFat 8.4 g, Sodium 1390.5 mg, Sugar 7.6 g
SLOW SIMMERED BEEF WITH POTATOES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 6h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Drizzle the beef with 4 to 5 tablespoons of the EVOO and season with a little salt. Place the beef in large Dutch oven with the stock and enough water to just cover. Add the onion, bay leaves and 2 cloves of the garlic. Bring to a low boil and simmer, partially covered, for 2 hours. Stir together the tomato paste and 1/4 cup of the cooking liquid, then add to the pot. Add the pepper and wine and cover. Cook on the stovetop at a gentle simmer until very tender and falling apart, 2 1/2 to 3 hours (alternatively, transfer to the oven and roast at 325 degrees F). Cool and store. Reheat over medium heat or in a moderate oven.
- To serve, while the beef is reheating, boil the potatoes until tender and drain. Add the remaining 2 to 3 tablespoons of oil to a pot over medium heat. Add the remaining clove garlic, stir for minute, then remove the garlic. Add the potatoes and crisp a bit. Season with salt, pepper and the rosemary.
RED-SIMMERED BEEF TONGUE
Number Of Ingredients 9
Steps:
- 1. Place beef tongue in heavy pan and add cold water to cover. Bring quickly to a boil and parboil, uncovered, 5 minutes. Drain, discarding liquid. 2. Let tongue cool slightly then remove coarse outer skin. Return tongue to pot. 3. Cut scallion stalks in two slice ginger root. Add to pot, along with soy sauce, sherry, salt and remaining water. Bring to a boil then simmer, covered, until tender (about 2 1/2 hours). 4. Add sugar and simmer, covered, 15 minutes more. Drain, reserving liquid. 5. Let tongue cool then slice. Serve hot (reheat slices briefly in reserved liquid) or cold. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
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
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.
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