Beef Tongue Recipe
Beef Tongue Recipe
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Beef Tongue Recipe
This mouthwatering Beef Tongue Recipe creates a tender, juicy, and flavorful dish with minimal effort. Braising the beef tongue in aromatic spices and herbs ensures a deep, rich flavor that will impress even the most discerning food lovers. Perfect for special occasions or a unique dinner experience, this recipe offers a delicious way to prepare beef tongue that’s both comforting and satisfying.
Description
Beef tongue recipe, a cut of meat often overlooked in everyday cooking, is a delicacy in many cultures around the world. When properly prepared, it becomes a melt in your mouth dish with a rich, beefy flavor and an irresistibly tender texture. This Beef Tongue Recipe is all about bringing out the best in this unique cut of meat by braising it slowly in a flavorful, aromatic broth.
While beef tongue recipe might seem intimidating to some, it’s incredibly easy to prepare and cook. With a simple seasoning blend, fresh herbs, and a slow cooked method, you can transform this tough cut into a soft, juicy, and melt in your mouth meal. Braising the beef tongue at low heat allows the connective tissue to break down, resulting in an incredibly tender texture. The slow cooking process also allows the flavors to fully develop, creating a deep and satisfying flavor profile that will have your guests asking for seconds.
Typically, beef tongue is first simmered to remove the tough outer skin, and then braised in a flavorful broth. The natural beefiness of the tongue comes through beautifully when paired with the right spices and seasonings. Once cooked, beef tongue can be sliced thinly and served with a variety of sides such as mashed potatoes, roasted vegetables, or even used in tacos for a fun twist. This recipe makes for a hearty meal that will impress anyone at your dinner table.
Whether you’re cooking for a family dinner or preparing a special dish for a celebration, this braised beef tongue recipe is a perfect choice. The preparation is simple, the cooking time is relatively hands off, and the results are absolutely delicious. This recipe also makes a fantastic filling for sandwiches, tacos, or even as a topping for salads and rice bowls.
Ingredients
- 1 whole beef tongue (about 2-3 lbs)
- 1 medium onion, quartered
- 3 cloves garlic, smashed
- 2 bay leaves
- 2 teaspoons salt, or to taste
- 1 teaspoon black peppercorns
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground coriander
- 6 cups beef broth (or water, if preferred)
- 2 tablespoons vegetable oil (for browning)
- Fresh parsley (for garnish, optional)
Instructions
- Prepare the Beef Tongue: Begin by rinsing the beef tongue under cold water. Place it in a large pot and cover with cold water. Bring it to a boil, and once boiling, reduce to a simmer for about 10 minutes. Remove the tongue, discard the water, and set the tongue aside to cool. This step helps to remove some of the impurities from the tongue’s surface.
- Peel the Tongue: Once the beef tongue is cool enough to handle, use a sharp knife to remove the tough outer skin. The skin should peel off fairly easily, revealing the tender meat underneath. Set the peeled tongue aside.
- Sear the Tongue: In a large Dutch oven or heavy bottomed pot, heat the vegetable oil over medium high heat. Season the beef tongue with salt and pepper, and brown the meat on all sides. This step adds flavor and enhances the texture of the tongue. Remove the tongue from the pot and set it aside.
- Prepare the Braising Liquid: In the same pot, add the onion, garlic, and spices (paprika, cumin, thyme, coriander). Sauté for about 2-3 minutes, until fragrant. Add the beef broth (or water) and bring it to a simmer, scraping up any browned bits from the bottom of the pot.
- Braise the Tongue: Return the beef tongue to the pot, along with the bay leaves. The broth should almost completely cover the tongue. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for 2.5 to 3 hours, or until the tongue is very tender and easily pierced with a fork.
- Serve: Once the tongue is fully cooked and tender, remove it from the pot. Slice the beef tongue against the grain into thin slices. Discard the bay leaves. You can serve the braised beef tongue immediately, garnished with fresh parsley if desired.
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Beef Tongue Recipe
Ingredients
- 1 whole beef tongue about 2-3 lbs
- 1 medium onion quartered
- 3 cloves garlic smashed
- 2 bay leaves
- 2 teaspoons salt or to taste
- 1 teaspoon black peppercorns
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground coriander
- 6 cups beef broth or water, if preferred
- 2 tablespoons vegetable oil for browning
- Fresh parsley for garnish, optional
Instructions
- Prepare the Beef Tongue: Begin by rinsing the beef tongue under cold water. Place it in a large pot and cover with cold water. Bring it to a boil, and once boiling, reduce to a simmer for about 10 minutes. Remove the tongue, discard the water, and set the tongue aside to cool. This step helps to remove some of the impurities from the tongue’s surface.
- Peel the Tongue: Once the beef tongue is cool enough to handle, use a sharp knife to remove the tough outer skin. The skin should peel off fairly easily, revealing the tender meat underneath. Set the peeled tongue aside.
- Sear the Tongue: In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Season the beef tongue with salt and pepper, and brown the meat on all sides. This step adds flavor and enhances the texture of the tongue. Remove the tongue from the pot and set it aside.
- Prepare the Braising Liquid: In the same pot, add the onion, garlic, and spices (paprika, cumin, thyme, coriander). Sauté for about 2-3 minutes, until fragrant. Add the beef broth (or water) and bring it to a simmer, scraping up any browned bits from the bottom of the pot.
- Braise the Tongue: Return the beef tongue to the pot, along with the bay leaves. The broth should almost completely cover the tongue. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for 2.5 to 3 hours, or until the tongue is very tender and easily pierced with a fork.
- Serve: Once the tongue is fully cooked and tender, remove it from the pot. Slice the beef tongue against the grain into thin slices. Discard the bay leaves. You can serve the braised beef tongue immediately, garnished with fresh parsley if desired.
Notes
- Flavor Variations: Feel free to experiment with different spices in the braising liquid. Adding chili powder, cinnamon, or even a splash of red wine can create a unique flavor profile. You could also add carrots or celery to the braising liquid for additional flavor.
- Storage: Leftover beef tongue can be stored in an airtight container in the fridge for up to 3 days. It can also be frozen for up to 3 months. Simply reheat gently when ready to serve.
- Serving Suggestions: Serve the sliced beef tongue with mashed potatoes, rice, or in a taco with a tangy salsa. It’s also great for sandwiches, especially when paired with horseradish sauce or mustard.
