Best 2 Braised Tongue Recipes
If you're seeking a luxurious and flavorful culinary experience, braised tongue is an exquisite delicacy that will tantalize your taste buds. This classic dish has been cherished for centuries and boasts a rich history in various cuisines worldwide. Whether you prefer a savory European preparation or an aromatic Asian rendition, braising unlocks the tongue's inherent succulence, yielding a tender and delectable delicacy that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
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
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: Opt for a fresh or thawed beef tongue that's about 2 to 3 pounds in size.
- Adequate Cooking Time: Allow sufficient cooking time (typically 3-4 hours) to ensure the tongue is fall-off-the-bone tender.
- Tenderize the Tongue: Before cooking, soak the tongue in cold water for at least 30 minutes to help tenderize it.
- Remove the Tough Outer Layer: After cooking, immediately transfer the tongue to an ice bath to easily remove the tough outer layer.
- Use a Slow Cooker: Cooking the tongue in a slow cooker on low heat overnight yields tender and flavorful results.
- Flavorful Braising Liquid: Enhance the taste of the tongue by using a flavorful braising liquid with aromatics like onions, garlic, herbs, and spices.
- Don't Overcook: Avoid overcooking the tongue, as it can become tough and dry. Check for doneness by inserting a fork; it should easily pierce the tongue.
- Slice Thinly: For serving, slice the tongue thinly across the grain to maintain its tenderness.
- Serve with Accompaniments: Complement the tongue with tasty accompaniments like mashed potatoes, roasted vegetables, or a tangy sauce.
Conclusion:
Braised tongue is a versatile and delectable dish that can be enjoyed in various ways. With careful preparation and cooking techniques, you can create a succulent and tender tongue that will impress your taste buds. Experiment with different recipes and flavors to find your perfect braised tongue recipe. Remember to choose a high-quality tongue, cook it properly, and serve it with your favorite accompaniments for a truly satisfying meal.
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