Zabaan Persianiranian Beef Sheep Tongue Stew Recipes

Steps:

• Tongue is very tasty but takes a long time to cook.
• Wash the tongue(s) carefully.
• Add hot water and bring to a boil.
• Remove the foam that accumulates on top.
• Peel garlic cloves and onions, then slice them thinly.
• Wash herbs and chop them finely.
• Add garlic, onions, and herbs to tongue and cook over low heat for 4-5 hours, adding more hot water during cooking if necessary.
• Salt and black pepper should be added near the end of cooking.
• When tongue is cooked, there should be about one cup of water left.
• Remove tongue and peel the skin while still warm.
• Allow to cool, then cut into thin slices using a sharp knife.
• Wash and slice mushrooms, then fry in butter for a few minutes.
• Add tomato paste and tongue-juice and bring to a boil, then cook over medium heat for a few minutes.
• Serve tongue with mushrooms and some fresh parsley.
• If desired, pooreh-yeh Seeb-Zamini or Polow can also be served with tongue.

Steps:

• Heat 1 1/2 tablespoons oil in a saucepan over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add stew meat, split peas, limes, tomato paste, salt, curry powder, turmeric, and pepper. Add just enough water to fully cover the surface of the mixture. Cover and simmer until split peas are tender and meat is cooked through and no longer pink in the center, 2 to 3 hours.
• Just before the stew is ready, heat 2 inches oil in a deep saucepan over medium heat to 300 degrees F (150 degrees C). Slice potatoes into 2-inch long, thin pieces and lower carefully into the hot oil in batches. Fry until soft, 4 to 5 minutes per batch. Transfer to a plate lined with paper towels to drain.
• Increase the heat so the oil is 400 degrees F (200 degrees C). Fry potatoes again, until golden and crisp, 4 to 5 minutes per batch. Remove from the oil and drain on fresh paper towels.
• Pour stew into bowls and place potatoes on the surface.

Steps:

• Place the chickpeas in a saucepan and cover with water.
• Boil until soft, about 30 minutes, then stir in the harissa, garlic, cumin, and salt.
• Stir well, reduce the heat to medium, and cook for 10 minutes.
• Stir in the lemon juice and olive oil.
• Serve with more lemon juice, salt, and ground cumin to taste.
• Serve with any combination and any amount of optional garnishes, including more harissa and olive oil.

Steps:

• 1. Place the beef tongue, chopped carrots, parsley, bay leaves, pepper corns and quartered onion in a 6 qt pot (or pressure cooker) with sufficient water to cover. Bring to a boil, then reduce to rolling simmer covered for 2 1/2 hours. If cooking in a pressure cooker, cook at high pressure (15 psi) for 60-75 minutes, then allow pressure to release normally.
• 2. Remove the tongue. Peel off the skin and trim the underside a bit. Discard the first 1/4" slice from the back. Then cut 1/4" slices crosswise to tip of tongue. You then add these slices to the prepared sauce (directions following) and simmer covered for about 45 minutes after which you continue simmering for one hour uncovered, stirring occasionally. Then serve the slices covering them with the sauce.
• 3. For the sauce: While the tongue is cooking, in a 6 quart saucepan sauté the garlic, onion and green pepper in oil. Add the tomatoes, and parsley. Simmer until the tomatoes are tender, about 10 minutes. Add the beef stock, cover the pot and simmer it for 1 hour. Remove the cover and simmer it for another hour to allow reduction and thickening, stirring occasionally. Add the tongue slices as described above to finish the cooking process.

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.

Steps:

• Peel and thinly slice onions. Fry in oil until slightly golden.
• Wash split peas and fry slightly with onions.
• Cut meat into small pieces, add to onions and split peas, and fry over medium heat until colour changes.
• Add salt, black pepper, and turmeric.
• Follow with six glasses of hot water and cook over low heat for about 30 minutes.
• The pot should be covered with a tight lid so that little steam escapes during cooking.
• Peel eggplants and cut perpendicular to their major axis to a thickness of 1 cm.
• Add a bit of salt and fry in oil over medium heat on both sides until colour changes.
• Wash and peel potatoes.
• Add eggplants, potatoes, and tomato paste.
• Cook over low heat with the pot again tightly covered for another 30 minutes. If necessary, add more hot water during cooking.
• When cooked, pour the juice into another container. With the back of a fork or spoon, fully crush the ingredients and mix well.
• Serve both the ingredients and the juice separately with Iranian, middle-eastern, or pita bread.
• Rice is not served with aab-goosht.
• When eating, cut bread into small pieces and briefly soak in the juice or form morsels by wrapping a small piece of bread around some of the food.

Steps:

• Cut horse and beef meat into small pieces (not larger than 2x2 cm). Do the same with potato.
• Finely mince onion.
• Soak dried porcini mushrooms in cold water about 15 minutes, and than cut into small pieces.
• Cut pancetta into small pieces.
• Heat the lard and sauté onion until translucent. Add meat and continue to sauté (covered) 20 minutes. At that point meat will start to leave juices.
• Add paprika, salt, pepper, bay leaf, pancetta and thyme. Stir well and continue to sauté 5 minutes; now add wine, stir and sauté until alcohol evaporates.
• Add potato and water to cover meat and potato. Add mushrooms. Stir and cook on easy fire about 120 minutes.
• If you need to add more salt do it, but do not add additional pepper or hot paprika. If you want it hot, do it at the beginning.
• The stew must be soup-like. You eat it only with spoon. All ingredients must be soft and easy to eat.