Best 2 Syrian Beef Tongue Salad Recipes

Embark on a culinary journey to Syria with this tantalizing Syrian Beef Tongue Salad recipe, a delightful blend of flavors and textures that will leave you craving for more. This delectable dish, often served as a mezza or appetizer, features tender beef tongue slow-cooked in a flavorful broth, then shredded and combined with a symphony of aromatic spices, fresh herbs, and tangy sauces. Accompanying this main recipe are three additional variations to tantalize your taste buds: a classic Walnut-Tahini Sauce, a refreshing Yogurt Sauce, and a zesty Garlic-Lemon Sauce. Elevate your next gathering or indulge in a unique culinary experience with this diverse selection of Syrian Beef Tongue Salad recipes.

Here are our top 2 tried and tested recipes!

SYRIAN BEEF TONGUE SALAD

Syrian Beef Tongue Salad image

This recipe is from Damascus Syria ; it is one of many thousands of recipes in the Syrian kitchen . my Mama used to make this for us as an appetizer and yet I eat it as a main corse cuz it is sooo good . Syrians are fussy people when it comes to food ie if its not extra good and tasty it will be forgotten and scrappped from the menu . Tip 4 you : put 1 tbls of allspice when you boil any meat. This will make the scum of the meat cluster so it will be easier to skim and remember that when the water is starting to boil you dump it ....yes you dump it then you wash the meat and put new fresh water .Why is that ?? well let me tell you that your meat will taste better,stay fresher for longer time . and remember to look for the arabic food store near you to get your olive oil .....it taste different .

Provided by Abou_Hamza

Categories Meat

Time 6h15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 fresh lemon
1 medium onion, diced
2 green onions, finely chopped (seasonal)
1 stalk chives, finely chopped (seasonal)
5 tablespoons arabic olive oil, to taste
salt, to taste
allspice (optional)
1/2 cup fine chopped fresh green parsley
2 cups cube cut cold beef tongues, cooked

Steps:

Wash the beef tongue and brush it under cold running water.
Trim all fat that is visible.
Place the meat in cold water over high heat.
when water is boiling, turn of the heat and take the pot off the stove and dump the hot water.
remember that it is hot boiling so dump away from you and stay safe.
turn on the cold water and wash the tongue.
remove all clusters of scum that are in meat grooves.
fill the pot with fresh cold water and on to stove it goes.
Now you can add 1 tbls of salt into the water.
your meat is on high heat.
When the water starts to boil; turn the heat from high to medium.
add 1 tbls of allspice to the boiling water.
skim water periodicly to remove the scum of the meat.
It may take up to 4 to 6 full hours for the tongue to get tender and done, so remember that you should never leave pot or any food cooking on stove to do shopping; it is unsafe practice to leave home and the stove or oven is on.
take the tongue and slice the surface to skin it from the tastebuds layer.
Cool the meat in the fridge.
When the meat is cold you can cut the meat into cubes.
Mix the Ingredients and enjoy served cold with peta.

BRAISED TONGUE

Braised Tongue image

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

Ingredients

3 tablespoons neutral oil, like grapeseed or vegetable
2 Spanish onions, roughly chopped
2 ribs celery, roughly chopped
1 large carrot, peeled and roughly chopped
1 3- to 3 1/2-pound beef tongue, rinsed
12 parsley stems
2 dried bay leaves
1/2 tablespoon black peppercorns
4 tablespoons red-wine vinegar
1 tablespoon kosher salt
Sauce gribiche (see recipe)
Fresh parsley
Extra-virgin olive oil

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

Tips:

To select the best beef tongue, look for one that is firm and has a smooth, moist surface. Avoid tongues that are discolored or have an unpleasant odor.
Before cooking, soak the beef tongue in cold water for at least 30 minutes to remove any impurities.
To cook the beef tongue, place it in a large pot of cold water. Bring the water to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the tongue is tender.
Once the beef tongue is cooked, remove it from the pot and place it in a bowl of ice water to stop the cooking process.
When you are ready to serve the beef tongue, peel off the outer layer of skin and slice the tongue thinly.
Syrian beef tongue salad is a versatile dish that can be served as an appetizer, main course, or side dish.
To make a simple Syrian beef tongue salad, combine sliced beef tongue, chopped parsley, chopped tomatoes, chopped cucumbers, and a dressing made with olive oil, lemon juice, and garlic.
For a more flavorful salad, you can add other ingredients such as roasted pine nuts, chopped walnuts, or crumbled feta cheese.

Conclusion:

Syrian beef tongue salad is a delicious and easy-to-make dish that is perfect for any occasion. With its unique flavor and texture, beef tongue is a great addition to any salad. So next time you are looking for a new and exciting salad recipe, give Syrian beef tongue salad a try.