Beef tongue is a rather fine cut, able to satisfy an entire family at a low cost. In this case, the low price does not indicate poor quality. The intense flavor of this meat, in fact, made it a luxury dish in times when diners were decidedly less fussy. Learn to cook it properly and it will turn into a hidden gem of your kitchen.
Ingrediants
Basic Recipe
- 1 small beef tongue (about 1.4 kg)
- pepper in grains
- Bay leaf (or other aromatic herbs)
- Onion and carrots (or other vegetables)
- Optional: flour or condensed onion soup to thicken the sauce
Mexican Language Tacos
- 1 small beef tongue (about 1.4 kg)
- Onion, carrots and herbs of your choice
- Lard or oil
- Mexican green sauce
- Corn Tortillas
Tongue with Raisin Sauce
- 1 beef tongue (1.8 kg)
- 2 onions
- 2 sliced carrots
- 1 stalk of celery, sliced (with leaves)
- 1 crushed clove of garlic
- 30 g of butter
- 30 g of raisins
- 40 g coarsely chopped almonds
- 80 ml of white wine vinegar
- 15 ml of tomato paste
- 80 ml of Madeira wine
- 160 ml of cooking broth of the tongue
- Salt and Pepper To Taste.
Steps
Method 1 of 3: Basic Recipe for Boiled Tongue
Step 1. Buy the beef tongue
The larger ones take longer to cook, so choose the smallest you find, ideally weighing approximately 1.4kg. This cut of meat has a rather short life, so buy one that is really very fresh or frozen from a trusted butcher. If you have opted for the frozen one, thaw it slowly in the fridge to ensure maximum food safety.
- In some cases it is sold with the glands, bones and fat attached to the rear end. Once cooked they are all edible elements, but not everyone likes their soft and greasy texture. You can eliminate these parts at home (before or after cooking) or ask the butcher to do it for you.
- Pickled tongues are very flavorful and you can cook them just like they are fresh.
Step 2. Clean your tongue
Put it in a clean sink under running water. Keep washing it until all traces of dirt and blood have been removed.
Many recipes recommend soaking it for an hour or two in cold water, changing the liquid whenever it becomes cloudy. The tongues you buy in the store are usually already clean and you may want to skip this step, although it is very useful for "reviving" the flavor of the meat
Step 3. Prepare the broth
Fill a large pot with chicken or beef broth or lightly salted water. Add your chosen vegetables and herbs. A simple broth base consists of 1-2 onions, a couple of bay leaves, peppercorns and a carrot. Feel free to mix in any ingredients you like, such as oregano, rosemary, garlic, or chilli. Bring the liquid to a boil over high heat.
- You can use a slow cooker or pressure cooker to speed up the process.
- If you want to make a thick sauce to serve with your tongue, you can add four cans of condensed onion soup.
Step 4. Add the language
Put the meat in the broth and cover the pan with the lid; wait for the liquid to boil again and then lower the heat to simmer.
Leave the meat completely submerged. You may need to add more liquid or keep your tongue under water with a steamer basket
Step 5. Let it simmer until tender
The tongue is cooked when it turns white and you can pierce it in the thickest places with a knife. It typically takes 50-60 minutes for every half pound of meat.
- If you cook it too quickly or not completely, the tongue will be hard and unpleasant on the palate. If you have time, it's best to play it safe and cook it for an extra hour or two.
- If you're using a pressure cooker, heat it until it starts to steam. Reduce the heat to medium and allow for 10-15 minutes of cooking for each pound of tongue. Eventually wait for it to cool down until the vapor dissipates on its own.
Step 6. Strip your tongue while it is warm
Transfer it to a plate using a pair of kitchen tongs. Wait until it is cool enough to touch it and then score the outer white skin lengthwise. You should use a sharp knife for this. Peel off the layer of skin with your fingers, cutting it as needed. In theory, this leather is edible, but it has an unpleasant taste and texture.
- The tongue becomes much more difficult to peel as it cools. However, if it has already reached room temperature, it may be helpful to immerse it in water and ice.
- Save the broth to make soup or flavor sauces.
Step 7. Cut the meat into 6mm thick slices
Make diagonal cuts with a sharp knife to serve it with Mexican green sauce, bread, spicy mustard and leafy greens, or bake it for another half hour with roast potatoes. You'll have plenty of meat on hand, so you can keep the larger pieces for grilling or incorporate them into the recipes described below.
- If the meat is tough, it means it is undercooked. Return it to the broth and continue to simmer.
- You can turn some of the sauce into gravy by adding flour.
Step 8. Store leftovers in the refrigerator
The boiled tongue can be kept for about five days in an airtight container placed in the refrigerator.
Method 2 of 3: Mexican Language Tacos
Step 1. Clean and simmer your tongue
This cut of meat needs slow and prolonged cooking to become tender. Follow the instructions in the first part of this article regarding cleansing and then boil your tongue in boiling salted water for at least two hours for every pound of weight.
- If you want to give it more flavor, add carrots, onions, garlic, bay leaves or your favorite chili to the cooking liquid.
- Check the process every hour or so. You will need to add water to ensure that the tongue is always immersed.
Step 2. Make or purchase Mexican green sauce
While the tongue simmers, you have plenty of time to make the sauce at home. Just mix in some tomatillos, serrano peppers, a diced onion, garlic, coriander, lime and salt. Blend all the ingredients until they form a thick, smooth paste. For more details, read this article.
Step 3. Peel and slice your tongue
When you can pierce through the thickest part with a knife, the tongue is cooked and you can remove it from the broth with the help of a pair of kitchen tongs. Wait for it to cool just enough to touch it with your hands and then cut into the white skin covering it with a knife. Peel off the skin with your fingers and finally slice the tongue into 1.3 cm thick sections.
Step 4. Fry or grill slices until crispy
The tongue is a fatty cut of meat and develops an irresistible flavor when it becomes crunchy on the outside. Pour a generous amount of oil or lard into a pan, about 45ml for six slices of tongue, and heat until simmering. Add the meat slices and fry them on both sides until golden, turning them occasionally.
- If you prefer to use a barbecue, brush the meat with plenty of oil and heat it on the grill to 220 ° C for 10-15 minutes. Flip the slices once.
- If you want healthier alternatives, you can brown the meat in a little oil and then let it simmer in the salsa verde for a few minutes.
Step 5. Serve the tongue with corn tortillas
Arrange the slices on trays and accompany them with tortillas and salsa verde; each diner will prepare his own personal taco. You can also present other tacos toppings, such as lime and cilantro.
Method 3 of 3: Tongue with Raisin Sauce
Step 1. Clean and read your tongue
Clean it as described in the first part of the article and then transfer it to a pot of boiling water along with one of the onions, two carrots, a stalk of celery and a clove of garlic. Let the meat simmer for about an hour for every 1 pound of weight until you are able to pierce through the thickest part with a knife.
- Coarsely chop all the vegetables, remove the leaves from the celery and crush the garlic.
- This step is very similar to the basic recipe for boiled tongue and represents the initial phase of many preparations. If in doubt, always refer to the instructions in the first part of the article.
Step 2. Strip your tongue
Pull the meat out of the boiling water with the help of a pair of kitchen tongs. Remove the white top layer as soon as your tongue is cool enough to touch with your hands. Practice incisions with the knife, the white skin should come off without difficulty.
Step 3. Sauté the almonds, raisins and remaining onion
Melt 30 g of butter in a saucepan and add the other chopped onion along with 30 g of raisins and 40 g of roughly chopped almonds. Heat the mixture by stirring it from time to time.
Step 4. Add the other ingredients to the pot
When the almonds are golden brown, stir in 80 ml of white wine vinegar and 15 ml of tomato paste. Blend 80ml of Madeira wine and 160ml of tongue cooking broth. Let it simmer for three minutes for the sauce to reduce slightly.
Step 5. Slice the tongue and serve it with the sauce
Once the meat is cut and placed on the tray, cover it with a little sauce. Adjust the amount of salt and pepper to your taste.
Step 6. Finished
Advice
- Slices that come from the back of the tongue are fatter and tastier than those from the tip.
- If you buy the tongue from a reputable butcher's shop, all the parts that are attached to it are edible. However, feel free to eliminate any cartilage or slimy texture, but try to preserve as much meat as possible.
- The broth may have a stronger and more intense taste than you are used to, because the tongue is very oily and flavorful. Add it to other dishes sparingly.
