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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Ezat Logari
[email protected]The tongue was a bit tough, but the sauce was delicious.
Rohoul Amin
[email protected]This was a bit too salty for my taste, but I can see how others would enjoy it.
BUDDHAX Pro Ug
[email protected]I wasn't sure what to expect when I made this dish, but I was pleasantly surprised. The tongue was tender and the sauce was flavorful.
Zahid Uttra
[email protected]This was a great way to try tongue for the first time. The tongue was cooked perfectly and the sauce was delicious.
STYLE AND COMFORT
[email protected]I've never had tongue before, but this recipe made me a fan. The tongue was so flavorful and the sauce was perfect.
Farjana Khatun
[email protected]This recipe was easy to follow and the results were amazing. The tongue was so tender and the sauce was perfect.
ando kely
[email protected]The tongue was a bit tough, but the sauce was delicious.
Bret Armold
[email protected]This was a bit too rich for my taste, but I can see how others would enjoy it.
Md. Bozlur rahman
[email protected]I'm not a huge fan of tongue, but this recipe was actually pretty good. The tongue was tender and the sauce was flavorful.
M Hunain Essani
[email protected]This was a great recipe! The tongue was cooked perfectly and the sauce was delicious.
Mayor Crush
[email protected]I've made this dish several times, and it's always a hit with my guests. The tongue is so tender and flavorful, and the sauce is perfect.
Chat Monado
[email protected]This was my first time cooking tongue, and I was very impressed with the results. The tongue was incredibly tender and flavorful, and the sauce was rich and savory. I will definitely be making this dish again.