Best 2 Braised Tongue Recipes
**Indulge in the Delicacy of Braised Tongue: A Culinary Journey of Flavor and Tradition**
Braised tongue, a timeless culinary delight, captivates taste buds with its rich, succulent flavor and tender texture. Originating from various cultures worldwide, this dish has been enjoyed for centuries, earning a place of honor on dinner tables and in culinary history books.
This article presents a comprehensive guide to preparing braised tongue, featuring a collection of carefully curated recipes that cater to diverse palates and preferences. From the classic French Pot-au-Feu to the aromatic Vietnamese Bò Kho, each recipe offers a unique perspective on this culinary treasure. Whether you're a seasoned cook or a novice explorer of new flavors, this article will equip you with the knowledge and inspiration to create a braised tongue dish that will impress and tantalize.
**Featured Recipes:**
1. **French Pot-au-Feu**: Experience the epitome of French comfort food with this classic braised tongue recipe. Simmered in a flavorful broth infused with vegetables, herbs, and aromatic spices, the tongue becomes fall-off-the-bone tender, while the accompanying vegetables absorb the rich essence of the broth.
2. **Vietnamese Bò Kho**: Embark on a culinary journey to Vietnam with this aromatic beef stew. Beef tongue takes center stage, braised in a luscious broth perfumed with lemongrass, ginger, star anise, and fish sauce. The result is a symphony of flavors that will transport your taste buds to the vibrant streets of Hanoi.
3. **German Sauerbraten**: Indulge in the hearty flavors of Germany with this tangy and savory braised beef tongue dish. Marinated in a blend of vinegar, spices, and herbs for several days, the tongue is then braised until fork-tender. Served with a rich gravy and traditional accompaniments like potato dumplings and red cabbage, Sauerbraten is a true feast for the senses.
4. **Italian Brasato al Barolo**: Discover the culinary artistry of Italy with this elegant braised tongue dish. Beef tongue is lovingly braised in a combination of Barolo wine, vegetables, and aromatic herbs. The result is a tender and flavorful masterpiece that showcases the exceptional quality of Italian cuisine.
5. **American Southern Braised Tongue**: Experience the soulful flavors of the American South with this comforting and rustic recipe. Beef tongue is slow-cooked in a rich broth infused with spices, vegetables, and a hint of sweetness. Served with creamy mashed potatoes and collard greens, this dish embodies the essence of Southern hospitality.
Each of these recipes offers a unique take on braised tongue, highlighting the versatility and global appeal of this culinary gem. Whether you prefer the classic French approach, the vibrant flavors of Vietnamese cuisine, the hearty comfort of German cooking, the sophistication of Italian gastronomy, or the soulful charm of Southern American fare, you're sure to find a recipe that suits your palate and inspires your culinary creativity.
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
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
Tips:
- Choose the right tongue. Look for a beef tongue that is about 2 pounds and has a smooth, moist surface. Avoid any tongues that are slimy or have a strong odor.
- Trim the tongue. Use a sharp knife to remove any excess fat or connective tissue from the tongue. You can also remove the tongue's root if desired.
- Soak the tongue. Soaking the tongue in cold water for several hours or overnight will help to remove any impurities and make it more tender.
- Cook the tongue slowly. The best way to cook a tongue is to braise it. This involves simmering it in a liquid for several hours until it is fall-apart tender.
- Season the tongue well. Use a variety of spices and herbs to season the tongue. Some good options include garlic, onion, bay leaves, thyme, and rosemary.
- Serve the tongue with your favorite sides. Braised tongue can be served with a variety of sides, such as mashed potatoes, roasted vegetables, or a simple salad.
Conclusion:
Braised tongue is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up a leftover tongue, and it can also be made ahead of time and reheated when you are ready to serve it. So next time you have a beef tongue on hand, give this recipe a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
