Best 4 Beef Or Veal Tongue In Vinaigrette Recipes

MELT-IN-YOUR-MOUTH BEEF TONGUE

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.

BEEF OR VEAL TONGUE IN VINAIGRETTE

Steps:

• 1. In a small bowl, whisk together the garlic, 1/2 teaspoon of the salt, vinegar, and oil. Set aside. 2. Put the tongue, onion, bay leaf, celery, peppercorns, and remaining 1/2 teaspoon of salt in a large saucepan. Cover with water and bring to a boil. Reduce the heat to low, partially cover, and simmer until tender, about 1 hour for veal and 2 hours for beef. Drain and let cool. 3. When the tongue is completely cool, cut off all fat and gristle. Peel off the tough outer skin. Cut into thin slices and put in a shallow bowl. Add the vinaigrette and toss to coat. Drain the tongue, discarding the vinaigrette, and arrange on a serving platter, along with the cold vegetables, if desired. Serve with rolls.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

URUGUAYAN BEEF TONGUE VINAIGRETTE (LENGUA A LA VINAGRETA)

Steps:

• Combine the tongue, carrots, celery, onion, bay leaves, and peppercorns in a large pot and add enough water to cover by about 2 inches. Bring to a boil over high heat. Reduce the heat to low and simmer covered for 2 1/2 to 3 hours.
• Remove the tongue and discard the liquid and vegetables. Peel off and discard the skin. Slice the tongue into thin slices and arrange on a serving platter.
• Whisk together the olive oil, vinegar, and mustard. Stir in the chopped egg, salt, and pepper and spoon the sauce over the tongue.
• Let the tongue marinate covered in the refrigerator for at least 3 hours or overnight. Serve cold or at room temperature.

BRAISED TONGUE

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.