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
MOM'S JEWISH BRAISED FRESH BEEF TONGUE
I grew up eating tongue. It was one of our favorite meals. If you like tongue you will love this. True comfort food!
Provided by Nana Amy
Categories One Dish Meal
Time 4h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Boil the tongue for 2- 2 1/2 hours in a large covered pot. It should be fork tender.
- Remove with a cooking fork and put it on a large platter.
- Remove the skin with a knife. You might have to let it cool awhile before you can do this.
- On the platter, season the tongue with the salt, pepper, garlic powder, and alot of paprika.
- In the same large pot that you've cleaned of all the debris from boiling the tongue, Saute the chopped onion, that you have seasoned with some of the same seasonings, until translucent.
- Put the seasoned tongue on a rack inside the same large pot and add only 1/2" of water to pot.
- Add carrots and potatoes and roast, covered, about 30 minutes in a 350 degree oven.
- Remove pot from oven and make sure there is enough liquid for gravy. If not, add some more water.
- Put back in 350 degree oven for another 30 minutes to brown and thoroughlly cook carrots and potatoes.
- Let stand for 15 min after cooking; then slice and serve all together, putting the gravy in a gravy boat.
Nutrition Facts : Calories 711.5, Fat 0.9, SaturatedFat 0.3, Sodium 140.7, Carbohydrate 162, Fiber 21.3, Sugar 13.7, Protein 18.3
PICKLED TONGUE
Make and share this Pickled Tongue recipe from Food.com.
Provided by Cathleen Colbert
Categories Meat
Time P7DT5m
Yield 1 togue
Number Of Ingredients 9
Steps:
- Boil tongue in salt water for 3 hours. Peel skin from the tongue.
- Mix remaining ingredients in a large, nonreactive pot and bring to a boil.
- Add meat and boil for 10 minutes.
- Cool and store in refridgerator for one week.
- Slice tongue thinly to serve.
BROWNED BEEF TONGUE
Make and share this Browned Beef Tongue recipe from Food.com.
Provided by llongoria0
Categories One Dish Meal
Time 30m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- Cut beef tongue diagonally into 1/2 inch slices; dip in mixture of 1 egg, milk then dredge in the whole wheat bread crumbs.
- Saute` with high heat until brown in each side; sprinkle with salt (optional).
Nutrition Facts : Calories 30.3, Fat 2, SaturatedFat 0.8, Cholesterol 63.4, Sodium 28.6, Carbohydrate 0.6, Sugar 0.1, Protein 2.4
BEEF TONGUE IN RED SAUCE
Beef Tongue, It's What's For Dinner! It taste a little like a very tender piece of steak. Very good. Cook 50 minutes per pound.
Provided by David04
Categories Beef Organ Meats
Time 4h30m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Scrub the tongue in water.
- Place in a large pot, cover the top of the tongue with water. Add quartered onion.
- Bring to a boil; lower to medium heat and cook for 3 hours, covered, until no longer pink.
- Roast pepper in broiler for 3-5 minutes per side. Remove skin and chop.
- Remove the tongue.
- Before completely cooled, skin the tongue and remove any gristle and slice into 1/2 inch slices.
- In a deep skillet, over medium heat, add onion and sauté.
- Add garlic and sauté 1 to 2 more minutes.
- Add diced tomatoes, oregano, thyme, and chiles. Reduce to medium and simmer 15 minutes.
- Add tomato paste and mix well.
- Add the olives and stir well.
- Season to taste with salt and pepper.
- Place the sliced tongue into sauce. lower heat and simmer 20 to 30.
- Remove from heat.
Nutrition Facts : Calories 345.9, Fat 22.5, SaturatedFat 9.6, Cholesterol 118.4, Sodium 272.6, Carbohydrate 13.7, Fiber 2, Sugar 4.8, Protein 21.9
GEMARINEERDE TONG - MARINATED TONGUE
Before you say "ick" to tongue, ask yourself if you like brisket or corned beef. If your answer is yes, then you'll love the very pleasant beefy flavor of tongue. The long, slow cooking needed for this meat would be perfectly suited to the crockpot. Allow 1/4 to 1/3 pound per person. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Meat
Time 8h
Yield 1 tongue
Number Of Ingredients 4
Steps:
- Cook tongue in salted water until very tender, 3 to 4 hours or until easily pierced with a fork.
- Cool the tongue in the cooking liquid.
- When cool, drain; remove skin and roots, slice thinly.
- Mix vinegar, water and salt/pepper together.
- Place sliced tongue in liquid, adding more salt as needed.
- Let stand 3 to 4 hours in the brine.
- The meat may be eaten cold or heated and served with a nice gravy is made to go over it.
Nutrition Facts : Calories 42.8, Sodium 11.9, Carbohydrate 0.1, Sugar 0.1
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