Best 2 Basque Tongue Recipes
Prepare yourself for a culinary journey to the Basque region of Spain, where flavors dance on your palate and tradition meets innovation in every bite. Discover the Basque Tongue, a delectable dish that has captivated taste buds for centuries. This article presents a curated collection of three unique recipes that showcase the versatility of this extraordinary ingredient.
Embark on a taste adventure with the Basque Tongue Stew, a hearty and comforting dish that combines the rich flavors of tongue, vegetables, and aromatic herbs. For a lighter and brighter experience, try the Basque Tongue Salad, a refreshing medley of tender tongue, crisp greens, and tangy dressing. And for those who enjoy the art of slow cooking, indulge in the Basque Tongue Pot Roast, where fall-apart tender tongue is braised in a flavorful broth, creating a symphony of textures and flavors.
Each recipe is meticulously crafted to highlight the unique characteristics of the Basque Tongue. From the slow-cooked tenderness of the stew to the vibrant freshness of the salad and the melt-in-your-mouth texture of the pot roast, these dishes promise an unforgettable culinary experience.
So, gather your ingredients, prepare your taste buds, and let the tantalizing aroma of the Basque Tongue guide you on a journey of culinary delight. Bon appétit!
TONGUE STEW
Provided by Food Network
Categories main-dish
Time 3h15m
Yield 3 to 4 servings
Number Of Ingredients 15
Steps:
- Place the tongue in a medium saucepan and add water - add enough to cover. Add the white onion, carrot, celery, bay leaves, clove, salt and black peppercorns. Bring to a boil, reduce to a simmer and cook, uncovered, 1 1/2 to 2 hours, until tender. Transfer the tongue to a cutting board, cover with a damp towel and set aside to cool. Strain and reserve the stock.
- Peel and discard the tongue's skin. Cut the meat into 3 x 1/2-inch julienne strips.
- Melt the butter in a large saucepan over medium-high heat. Saute the red onion until well browned, about 10 minutes. Stir in the garlic and saute an additional 2 minutes. Add the tomatoes and jalapenos and saute 2 minutes longer. Then add the tongue and reserved stock. Simmer 8 minutes. Sprinkle in the oregano, and remove from the heat. Serve over white rice.
SPRING HILL RANCH'S BEEF TONGUE STEW
This recipe is for a Basque tongue stew. It is a wonderful traditional beef stew which I learned to cook while living in northeastern Nevada. If you've never used beef tongue as an ingredient before, handling it takes a little getting used to. You simply have to forge onward and get over it! LOL! The flavor is similar to goat,...
Provided by Wiley P
Categories Beef
Time 2h15m
Number Of Ingredients 15
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.
Tips:
- Choose the right tongue: Opt for a fresh or frozen beef tongue that is plump and firm, with no signs of bruising or discoloration.
- Prepare the tongue properly: Before cooking, soak the tongue in cold water for at least 30 minutes to remove any impurities. Then, trim off any excess fat or connective tissue.
- Cook the tongue slowly: The key to tender, flavorful tongue is to cook it slowly over low heat. This can be done in a pot on the stovetop, in a slow cooker, or even in the oven.
- Add aromatics and seasonings: To enhance the flavor of the tongue, add aromatics such as garlic, onion, and celery to the cooking liquid. You can also season the tongue with salt, pepper, bay leaves, and other herbs and spices.
- Skim the scum: As the tongue cooks, a layer of scum will form on the surface of the cooking liquid. Be sure to skim this off periodically to ensure that the tongue stays clean and flavorful.
- Chill the tongue before slicing: Once the tongue is cooked, allow it to cool slightly before transferring it to an ice bath. This will help to firm up the tongue and make it easier to slice.
Conclusion:
Basque tongue is a delicious and versatile dish that can be enjoyed in a variety of ways. Whether you serve it as an appetizer, main course, or sandwich filling, this classic Basque dish is sure to impress your taste buds. So next time you're looking for a new and exciting way to cook beef tongue, give Basque tongue a try!
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