Best 5 Basque Tongue Recipes

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Basque tongue is a traditional dish of the Basque Country, a region spanning parts of Spain and France. It is a gourmet delicacy made from cured beef tongue, and is known for its unique flavor and texture. The preparation of Basque tongue is a time-honored process that involves salting, curing, and smoking the tongue to enhance its distinctive taste. This article will provide you with a detailed guide on the steps involved in cooking Basque tongue, from selecting the best cut of beef tongue to preparing and serving it as a delectable dish.

Check out the recipes below so you can choose the best recipe for yourself!

BASQUE TONGUE



Basque Tongue image

I found this recipe about 14 years ago on RecipeDownUnder.com. When the site went under, I managed to find a copy of this recipe on the google cache. This is my favorite tongue recipe ever, and felt it should be shared.

Provided by HayleyR

Categories     Spanish

Time 4h10m

Yield 4 serving(s)

Number Of Ingredients 8

1 large beef tongue (or lamb tongues)
3 tablespoons olive oil
1 garlic clove, finely chopped
1 medium onion, semi-finely chopped
1 green pepper, semi-finely chopped
2 (15 ounce) cans tomato sauce
1 (15 ounce) jar whole pimientos, chopped
1 teaspoon sugar

Steps:

  • Wash one large beef tongue or several lamb tongues well. Place the tongue in a kettle and cover with cold water. Add 2 whole buttons of garlic and salt and pepper to taste. Bring the water to a boil and turn the heat down.
  • Cover the kettle with a lid and keep the water boiling until the tongue is tender to fork. This can take three or more hours. When the tongue is tender, run cold water over it and skin it. Be sure to trim the membranes under the tongue. Next slice the tongue to about 1/4 inch slices. (The tongue can be fixed a day or two ahead and then wrapped in saran wrap and refrigerated).
  • Saute the garlic, onion and green pepper until golden brown. Add tomato sauce, pimento and sugar. Simmer slowly for 15 minutes. Add the tongue and continue simmering until the tongue is good and hot. This dish is good hot or cold. The sauce can also be used for tripe, pigs feet or any left over meat.

Nutrition Facts : Calories 187.7, Fat 10.9, SaturatedFat 1.5, Sodium 1140.2, Carbohydrate 22.2, Fiber 6.2, Sugar 14.9, Protein 4.6

TONGUE STEW



Tongue Stew image

Provided by Food Network

Categories     main-dish

Time 3h15m

Yield 3 to 4 servings

Number Of Ingredients 15

1 pound veal tongue
3 quarts water
1 small white onion, quartered
1 carrot, peeled and cut into 4 pieces
1 celery rib, cut into 4 pieces
4 bay leaves
1 whole clove
1 1/2 teaspoons salt
2 teaspoons black peppercorns
2 tablespoons unsalted butter
1 medium red onion, diced
6 garlic cloves, minced
2 medium or 5 Roma tomatoes, cored, seeded and diced
2 jalapeno chiles, stemmed, seeded if desired and diced
1/2 bunch oregano, leaves only, chopped

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.

LENGUA (BEEF TONGUE) STEW



Lengua (Beef Tongue) Stew image

Beef tongue is combined with veggies and slowly simmered in tomato sauce and spice. Serve over rice or any other whole grain (buckwheat, quinoa, bulgur, etc.).

Provided by Dasha

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h40m

Yield 6

Number Of Ingredients 10

1 (2 pound) beef tongue
1 teaspoon salt
2 tablespoons vegetable oil
1 large onion, thinly sliced
1 small leek, thinly sliced
2 stalks celery, thinly sliced
2 large carrots, shredded
1 (6 ounce) can tomato paste
2 (1 ounce) packets taco seasoning mix (such as Goya®)
salt and black pepper to taste

Steps:

  • Place the beef tongue into a tight-fitting pot and cover with water by 1 inch. Add the salt and bring to a boil. Reduce heat to medium-low, cover, and simmer until the meat is tender, about 2 hours. Strain and reserve the cooking liquid. Remove and discard the skin from the tongue. Shred the meat using two forks; set aside.
  • Heat the vegetable oil in a large pot over medium-high heat. Stir in the onion, leek, celery, and carrots. Cook and stir until the vegetables soften, about 5 minutes. Stir in the tomato paste until no lumps remain and cook for 1 minute more. Add the shredded meat to the pot along with the reserved broth and taco seasoning. Bring to a boil; reduce heat to medium-low and simmer until the vegetables are tender, 20 to 30 minutes. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 387.8 calories, Carbohydrate 17.4 g, Cholesterol 124.5 mg, Fat 25.8 g, Fiber 2.5 g, Protein 20.1 g, SaturatedFat 8.4 g, Sodium 1390.5 mg, Sugar 7.6 g

PICKLED TONGUE



Pickled Tongue image

Make and share this Pickled Tongue recipe from Food.com.

Provided by Cathleen Colbert

Categories     Meat

Time P7DT5m

Yield 1 togue

Number Of Ingredients 9

1 beef tongue
3 cups vinegar
4 cups water
1 cup sugar (to taste)
2 large onions, sliced
1 teaspoon pickling spices
1 teaspoon mustard seeds
1 bay leaf
6 garlic cloves

Steps:

  • Boil tongue in salt water for 3 hours. Peel skin from the tongue.
  • Mix remaining ingredients in a large, nonreactive pot and bring to a boil.
  • Add meat and boil for 10 minutes.
  • Cool and store in refridgerator for one week.
  • Slice tongue thinly to serve.

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

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:

  • Choose the freshest tongue possible. This will ensure the best flavor and texture.
  • Soak the tongue in cold water for at least 2 hours before cooking. This will help to remove any impurities and make the tongue more tender.
  • Cook the tongue slowly and gently. This will help to prevent the tongue from becoming tough.
  • Use a variety of seasonings to flavor the tongue. This could include salt, pepper, garlic, onion, and herbs.
  • Serve the tongue hot or cold. It can be served as a main course or as an appetizer.

Conclusion:

Basque tongue is a delicious and versatile dish that can be enjoyed in many different ways. With its unique flavor and texture, it is sure to please even the most discerning palate. So next time you are looking for something new and exciting to try, give Basque tongue a try. You won't be disappointed!

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