Content

• Resources
• Steps
• Advice
• Warning
• What you need

Beef tongue is a valuable piece of meat that can make a cheap meal for the whole family. Although the price is cheap, the quality of the meat is not low. In fact, thanks to its rich flavor, beef tongue is considered a luxury food in ancient times when people were not overly demanding. Learning how to properly cook beef tongue will help you prepare a special and nutritious dish.

Resources

Basic cow's tongue:

• 1 small beef tongue (1.4 kg)
• Pepper
• Laurel leaves (or other herbs)
• Onions and carrots (or other bulbs)
• Option: Concentrated French onion powder or soup, used to thicken a sauce

Tacos de Lengua dishes:

• 1 small beef tongue (1.4 kg)
• Onions, carrots, fancy herbs
• Lard or oil
• Salsa Verde sauce
• Tortillas

Beef tongue cooked with raisin sauce:

• 1 beef tongue (1.8 kg)
• 2 onions
• 2 sliced ​​carrots
• 1 stalk of celery (with leaves), chopped
• 1 crushed garlic clove
• 2 tablespoons (30 ml) of butter
• 1/3 cup (80 ml) raisins
• 3 tablespoons (45 ml) of chopped almonds
• 1/3 cup (80 ml) white wine vinegar
• 1 tablespoon ketchup
• 1/3 cup of Madeira wine
• 2/3 cup beef tongue broth
• Salt and pepper to taste

Steps

Method 1 of 3: Basic boiled beef tongue

1. 

   
   
   Buy cow's tongue. Large blades need longer processing time so you need to choose to buy small blades, preferably about 1.4 kg. Beef tongue is short-lived, so choose fresh or frozen blades from a trusted butcher. Thaw frozen beef tongue in the refrigerator for maximum safety.
   • Some parts of the tongue include tendons, bones and fat in the base of the tongue. This portion of meat is edible if cooked, but not everyone likes its soft, fatty texture. You can cut it off when you take it home (before or after you cook it) or buy beef tongue that has it removed.
   • Salted beef tongue has a richer taste and can be processed similarly to fresh beef tongue.

2. 

   
   
   Clean beef tongue. Place beef tongue in a clean sink and scrub well under cold running water. Scrub the surface until the surface of your tongue is free of dirt and blood.
   • Many recipes instruct to soak beef tongue in cold water for 1-2 hours and change the water when it turns cloudy. Store-bought beef tongue is usually clean enough so you can skip this step, but beef tongue will taste fresher if soaked.

3. 

   
   
   Prepare the broth. Fill a large saucepan with beef or chicken broth, or moderately salty broth. Add vegetables and herbs you love. Add 1-2 onions, a few bay leaves, pepper and carrots to make your base stock. You can add other ingredients like oregano, rosemary, garlic or chili. Bring to a boil under high heat.
   • Use a pressure cooker or stewing pot to speed up the stew.
   • If you want a thicker sauce to go with beef tongue, you can add 4 boxes of concentrated French onion soup.

4. 

   Put your tongue in the pot. Put beef tongue in the pot of broth and cover. Bring to the boil again and lower the heat to a low simmer.
   • Keep the tongue completely submerged in the water. You may need to add more water or place a steamer basket in the saucepan to press down on the tongue.

5. 

   Simmer until the tongue is tender. When the tongue turns white and can easily pierce the thickest part of the meat with a knife. Usually takes about 50-60 minutes to cook 0.45 kg of beef tongue.
   • Cooking too quickly or undercooking will make the beef tongue chewy and tasteless. If you have time, you should carefully simmer it for 1-2 hours.
   • If you are using a pressure cooker, you need to heat it until the steam is evaporated. Lower the heat and cook for another 10-15 minutes for 0.45 kg of meat.Wait for the pot to cool down until the steam in the pan is spontaneous.

6. 

   Peel the cow's tongue while it's still warm. Use tongs to move the tongue onto the plate. Wait a moment to let the cow's tongue cool down, then use a sharp knife to cut through the white outer shell, along the body of the blade. Peel off the peel with your fingers and cut as needed. The crust is actually edible but has an unpalatable taste and texture.)
   • Beef tongue will be much harder to peel when cooled. Even so, if your tongue has cooled to room temperature, you can soak it in ice water for easy peeling.
   • Save the broth for soups or sauces.

7. 

   Cut the meat into 0.5 cm slices. Use a sharp knife to cut the meat diagonally to serve with Salsa verde, sandwich with brown mustard and vegetables, or bake for 30 minutes with baked potatoes. The beef tongue is a lot, so you can keep large pieces for grilling or try the recipes below.
   • Chewy meat is due to undercooking. At this point, you need to put the meat back into the pot of boiling water and simmer.
   • You can add more flour to turn the sauce into gravy.

8. 

   Store leftovers in the refrigerator. Boiled beef tongue can be stored for 5 days when stored in a sealed container and stored in the refrigerator. advertisement

Method 2 of 3: Tacos De Lengua Cake

1. 

   Clean and boil beef tongue. Beef tongue needs to cook long and slowly to soften. Follow the instructions above to clean beef tongue, then boil in hot brine for at least 1 hour for 0.45 kg of meat.
   • For added flavor, you can add onions, carrots, garlic, bay leaves and / or chili to the broth.
   • Check every 1 hour. You can add more water to cover the tongue.

2. 

   Make or buy Salsa Verde sauce. If you have time, you can make your own Salsa while you wait for the tongue to cook. Just mix Tomatillos green tomatoes with Serrano chili, diced onion, garlic, coriander, lemon and salt. Blend until a slightly thick mixture is formed. You can find more detailed instructions on how to make a fever.

3. 

   Peel and cut beef tongue. When the meat is soft enough to pierce the thickest part of the meat, you can use tongs to remove the beef tongue from the broth. Wait for the cow's tongue to cool down (still warm), then use a knife to cut through the white outer layer, then remove the layer with your hand. Cut beef tongue into about 1 cm thick pieces to prepare tacos.

4. 

   Fry or grill until the beef tongue is crispy. Beef tongue is the fatty meat and it tastes better with a crispy outer crust. Pour oil or lard into a pan, about 3 tablespoons (45 ml) for 6 slices of meat and cook until the oil is slightly boiling. Fry the tongue steak until it's crispy and turn brown on both sides, turning it over occasionally.
   • If you want to grill, you can spread olive oil on the slices of meat and bake on the grill at 220ºC for about 10-15 minutes, flip once while baking.
   • To make a healthy tongue dish, simply pan the meat in a little oil and then simmer with Salsa Verde for a few minutes.

5. 

   Served with tortillas. Put beef tongue, tortillas on a plate and prepare Salsa Verde sauce for everyone to make Tacos. You can add your favorite seasoning to tacos, such as lemon and cilantro. advertisement

Method 3 of 3: Beef tongue cook with raisin sauce

1. 

   Clean and boil beef tongue. Clean the beef tongue as described in section 1. Next, place the beef tongue in a pot of hot water with 1 onion, 2 carrots, 1 stem of celery and 1 clove of garlic. Simmer for about 1 hour for 0.45 kg of meat until the thickest part of meat can be easily pierced with a knife.
   • Cut vegetables into small pieces, remove celery leaves, and puree garlic.
   • This step is similar to the basic method of boiling beef tongue above. You can re-read the boiling method for more details.

2. 

   Peel off cow's tongue. Use tongs to pick up the tongue of the boiled beef. Remove the white layer as soon as the meat cools (still warm). When it is warm, the white crust is easier to peel off. You just need to cut a few lines with a sharp knife.

3. 

   African raisins, almonds and remaining onion. Melt 2 tablespoons (30 ml) of butter in a saucepan. Cut and add remaining onion to 1/3 cup (80 ml) raisins, 3 tablespoons (45 ml) of chopped almonds. Stir while flying.

4. 

   Put the remaining ingredients in the pan. When the almonds turn golden brown, you can add 1/3 cup (80 ml) of white apple cider vinegar, and 1 teaspoon (15 ml) of ketchup into the pan. Next, pour 1/3 cup (80 ml) of Madeira and 2/3 cup (160 ml) of beef tongue broth. Simmer for 3 minutes and then reduce heat.

5. 

   Cut beef tongue into slices and serve with sauce. Cut the beef tongue into thin slices and pour the raisin sauce over. You can sprinkle with salt and pepper to taste.

6. 

   Finish. advertisement

Advice

• As long as you make sure to buy beef tongue from a reputable butcher, all parts of the tongue are edible. If desired, remove cartilage-like or viscous parts. However, you should try not to cut out too many delicious cuts of meat.
• The base of the tongue is usually richer and fatter than the tip of the tongue.
• Beef tongue broth can have a richer flavor than regular meat broths because beef tongue is usually high in fat. You can add a little broth to other dishes.

Warning

• Many people often don't like the feeling of eating beef tongue. Therefore, you should cut the beef tongue into slices before bringing it to the table instead of leaving the shape of the tongue.

What you need

• Oil brush
• Kitchen knives or scissors
• A pot with a lid, a stew pot or a pressure cooker large enough to hold all the ingredients
• Tongs