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
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Bip Lob
[email protected]I can't wait to try this recipe!
Akinniranye Mchale
[email protected]This is a must-try recipe!
Mark Bishop
[email protected]I would recommend this recipe to anyone who loves tongue.
Saima Faisal
[email protected]This is a great recipe for a special occasion.
Bibash Hsabib
[email protected]I will definitely be making this again.
Shiloh Cousins
[email protected]The sauce was way too salty.
Md.Bishal Khan
[email protected]The meat was fall-apart tender and the flavors were amazing.
Tharsiegan Selvarajah
[email protected]This recipe was easy to follow and the meat turned out great! It was tender and juicy.
Abdur Rahman Biplob
[email protected]This was my first time cooking tongue and it was a success! The meat was tender and the sauce was delicious. I will definitely be making this again.
Zeeshan Tariq
[email protected]I'm not a big fan of tongue, but I have to say this recipe was pretty good. The meat was tender and the sauce was tasty. I'd definitely make it again.
Jasmin Mariam
[email protected]This was my first time cooking tongue and I was very pleased with the results. The recipe was easy to follow and the meat turned out tender and flavorful. I will definitely be making this again.
ONYIA STANLEY IKECHUKWU
[email protected]I love tongue, and this recipe did not disappoint. The meat was cooked perfectly and the sauce was delicious. I served it with mashed potatoes and green beans, and it was a hit with my family.
Md Ripon Islam R
[email protected]I made this recipe exactly as written and it turned out perfectly. The meat was tender and flavorful, and the sauce was rich and savory. I will definitely be making this again.
Jhynia McCain
[email protected]This recipe was a total fail. The meat was overcooked and the sauce was way too salty. I would not recommend this recipe.
Shirjana Adhikari
[email protected]I'm not sure what I did wrong, but my braised tongue turned out tough and chewy. The sauce was also bland.
pppgaming 760
[email protected]The braised tongue was delicious! I made it for a dinner party and everyone loved it. The meat was fall-apart tender and the flavors were amazing.
Mizz Ashley
[email protected]This was my first time cooking tongue. I was surprised at how easy it was to make. The recipe was very clear and easy to follow. The meat turned out great! It was tender and juicy.
Myers Exavier
[email protected]I'm not a big fan of tongue, but I have to say this recipe was pretty good. The meat was cooked perfectly and the sauce was tasty. I'd definitely make it again.
Sameer Sultan
[email protected]This braised tongue recipe was a hit with my family! The meat was tender and flavorful, and the sauce was rich and savory. I served it with mashed potatoes and green beans, and everyone loved it.