LENGUA (BEEF TONGUE)
This beef tongue takes a little time to prepare but is very tasty served in some warm corn tortillas.
Provided by Java_Girl
Categories World Cuisine Recipes Latin American Mexican
Time 4h10m
Yield 16
Number Of Ingredients 8
Steps:
- Place the tongue, half of the chopped onion, garlic cloves, 3 tablespoons salt, and 1 jalapeno pepper into a large pot. Fill with water to cover the tongue by several inches, then bring to a boil over high heat. Reduce heat to medium-low; cover and simmer until very tender, 3 to 4 hours. Remove the tongue from the water and allow to cool. Reserve the liquid. Once the tongue has cooled, peel off the tough outer skin, then shred the meat using two forks.
- Bring a large saucepan of water to a boil over high heat. Add the whole tomatoes and 2 jalapeno peppers; boil until the vegetables are tender. Place the vegetables into a blender, and puree until smooth. Heat the vegetable oil in a large skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes.
- Once the onion has softened, stir in the shredded beef tongue and tomato salsa. Bring to a simmer, stirring occasionally, then pour in 2 cups of the reserved cooking liquid. Cook and stir until the liquid has evaporated, leaving moist, flavorful meat, about 20 minutes.
Nutrition Facts : Calories 201.4 calories, Carbohydrate 2.2 g, Cholesterol 81.9 mg, Fat 15.6 g, Fiber 0.6 g, Protein 12.4 g, SaturatedFat 5.3 g, Sodium 1350.3 mg, Sugar 1.2 g
LENGUA (BEEF TONGUE) STEW
Beef tongue is combined with veggies and slowly simmered in tomato sauce and spice. Serve over rice or any other whole grain (buckwheat, quinoa, bulgur, etc.).
Provided by Dasha
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h40m
Yield 6
Number Of Ingredients 10
Steps:
- Place the beef tongue into a tight-fitting pot and cover with water by 1 inch. Add the salt and bring to a boil. Reduce heat to medium-low, cover, and simmer until the meat is tender, about 2 hours. Strain and reserve the cooking liquid. Remove and discard the skin from the tongue. Shred the meat using two forks; set aside.
- Heat the vegetable oil in a large pot over medium-high heat. Stir in the onion, leek, celery, and carrots. Cook and stir until the vegetables soften, about 5 minutes. Stir in the tomato paste until no lumps remain and cook for 1 minute more. Add the shredded meat to the pot along with the reserved broth and taco seasoning. Bring to a boil; reduce heat to medium-low and simmer until the vegetables are tender, 20 to 30 minutes. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 387.8 calories, Carbohydrate 17.4 g, Cholesterol 124.5 mg, Fat 25.8 g, Fiber 2.5 g, Protein 20.1 g, SaturatedFat 8.4 g, Sodium 1390.5 mg, Sugar 7.6 g
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
BEEF TONGUE STEW
Steps:
- In a medium saucepan,heat the oil and sauté onion and garlic until lightly browned. Add the tongue and continue to sauté until brown. Season with salt and pepper to taste.
- Add all the other ingredients, except for 2 tablespoons of Madeira, and stir well. Cover and turn heat down to low. Simmer for one hour, stirring occasionally, then taste the tongue for desired doneness and continue cooking. The longer this stew simmers,the better it will taste - about three hours is best. Just before serving,reheat, adjust seasonings, and add the remaining Madeira.
- To prepare the vegetables, boil or steam them and season to taste. If desired, just before serving, lightly sauté them in a little butter.
- To serve, arrange separate mounds of vegetables on one side of a deep plate. Pile the stew (sauce to be served separately) on the other side of the plate and top with a little sauce. Sprinkle with minced parsley and serve immediately.
BEEF STEW WITH ROOT VEGETABLES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h15m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Heat the oil and butter in a pan and brown the beef. Remove the beef from the pan, throw in the garlic and onions and cook until softened, about 3 minutes. Pour in the beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt and some pepper. Then return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1 1/2 to 2 hours. If the liquid level gets too low, add more broth as needed.
- Add the carrots, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.
- If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it's tough, let it continue to cook.
- To finish, add the parsley and stir through the stew.
BEEF TONGUE & VEGETABLES
I had a college roommate who prepared beef tongue the way her Russian mother and grandmother prepared it before her. I never actually got her recipe, but I found this one out of an old cookbook years ago. This is the traditional method of preparing tongue. Sliced leftover tongue makes excellent sandwiches. I toast the bread and slather on grainy mustard and a little horseradish.
Provided by Mary Leverington
Categories Beef Organ Meats
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Wash tongue thoroughly.
- Place in large pot and cover with filtered water about 2-3 inches.
- Add garlic, onion, bay leaves, salt, pepper corns, whole cloves, sugar, and celery.
- Cover pot and bring to a boil.
- Reduce heat and simmer 1 hour per pound or until tender.
- Remove tongue from the pot and cut the leathery skin off--kitchen scissors work well for this job.
- Cover and keep the meat hot.
- Add the vegetables you want to serve, except cabbage.
- Simmer until almost done.
- Add cabbage (quartered) the last 15 minutes or cook separately.
- Serve with lots of butter for the vegetables and horseradish for the meat.
Nutrition Facts : Calories 702.6, Fat 37.3, SaturatedFat 16.1, Cholesterol 197.7, Sodium 1409.7, Carbohydrate 52.5, Fiber 6.3, Sugar 7.6, Protein 38.9
PICKLED TONGUE
Make and share this Pickled Tongue recipe from Food.com.
Provided by Cathleen Colbert
Categories Meat
Time P7DT5m
Yield 1 togue
Number Of Ingredients 9
Steps:
- Boil tongue in salt water for 3 hours. Peel skin from the tongue.
- Mix remaining ingredients in a large, nonreactive pot and bring to a boil.
- Add meat and boil for 10 minutes.
- Cool and store in refridgerator for one week.
- Slice tongue thinly to serve.
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- Take the ready tongue out, peel and cut it into pieces. Heat the oil in a pan and fry the onions. Add the chopped and peeled tomatoes, season with salt, black pepper, and a little tarragon to taste.
- Boil the sauce until slightly thickened. In a greased pot, put the tongue, pour on the sauce , place the lid and bake it in a preheated moderate oven for about 1 hour.
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- Clean your beef tongue by running it under cold water until there is no slimy feeling to it, and there is no more blood until the water runs clear. You can also use a vegetable brush to scrub it clean.
- Add all your ingredients to your instant pot. Make sure to cover the tongue or tongues with liquid. To ensure even cooking. Cover and set to sealing.
- Add all your ingredients to your big pot or dutch oven. Make sure to cover the tongue or tongues with liquid to ensure even cooking. If not, the tough skin will not be loose enough once cooked.
- Add all your ingredients to your slow cooker or crockpot. Make sure to cover the tongue or tongues with liquid to ensure even cooking. If not, the tough skin will not be loose enough once cooked.
CREAMY BEEF IN MUSHROOM SAUCE - KAWALING PINOY
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Ratings 21Calories 436 per servingCategory Main Entree
- In a stockpot over medium heat, combine beef tongue and enough water to cover. Bring to a boil for about 10 to 15 minutes, skimming scum that may float on top. Drain tongue and rinse well. Discard liquid and wash pot.
- Return tongue to pot and add enough water to cover. Add onions, garlic, bay leaves, peppercorns, and about 2 tablespoons of salt. Over medium heat, bring to a boil.
- Lower heat, cover and simmer for about 3 to 4 hours or until tongue is cooked through and fork-tender. Add more water as needed during cooking to cover tongue.
PICKLED BEEF TONGUE (LENGUA EN ESCABECHE)
From mexicoinmykitchen.com
5/5 (3)Total Time 50 minsCategory AppetizersCalories 77 per serving
- Remove beef tongue from the package and rinse thoroughly. In a large pot, place the 4 garlic cloves, 2 bay leaves, and the ¼ of the onion. Cover with water and cook for about 1 hour and 45 minutes at the low temperature until the meat is cooked and tender, but still firm (since we’re going to cut it into slices). If cooking in a slow cooker, cook for 5 hours in the low setting, for an Instant Pot, cook for 20 minutes.
- Allow the meat to cool, then place in your fridge for a couple of hours (cold meat is easier to cut). After this removed the skin and slice the tongue thinly. Set aside.
- Heat the oil in a large frying pan over medium heat, then add the carrots and cook for about 5 minutes. Depending on the thickness, you will have to adjust the cooking time. Make sure you do not overcook them; they still need to have some crispiness when you bite them.Pickled beef tongue cooking time
- This step is a quick one. Add the sliced ¾ onion, peppers, garlic, bay leaves, herbs, and black peppercorns to the frying pan. Sautee the veggies and herbs for a couple of minutes over high heat. Pour the vinegar in and bring to a boil, then reduce the heat and simmer for 3 minutes. Add the sliced meat, season with salt, and keep cooking for 5 more minutes. Remove immediately from the heat. Cover and let it rest for at least 20 minutes. Garnish with the parsley before serving.Pickled Beef tongue recipe
20 HEALTH BENEFITS OF COW TONGUE (NO.14 SOUNDS IMPOSSIBLE ...
From drhealthbenefits.com
Estimated Reading Time 10 mins
- Immunity System Booster. One of the important compound required to maintain immunity system is zinc and cow tongue is relatively rich of zinc as well as potassium and sodium.
- Fighting Anemia. Cow tongue is rich of iron and vitamin B-12. Those two compounds has significant role in producing hemoglobin. Hemoglobin is one of the types of protein that has important function to bind oxygen and distribute it to the whole parts of the body.
- Prevent Fatigue. Surely you know that fatigue will occur to anyone who are suffering iron deficiency. It is because brain is not getting enough oxygen due to some disturbances to the distribution of red blood cells.
- Natural Energy Booster. What you need to boost your energy? When you feel tired or lack of energy even in the morning it means your body metabolism is working in slow face.
- Accelerate Wound Healing. Most people think that to accelerate the wound healing they should apply some medical products to the wound. Actually, those medical products are used to prevent further infection caused by bacteria or viruses from outside while the healing process are coming from inside the body.
- Good for Cells’ Regeneration. There are two main components required for cells regeneration. First is oxygen and second is red blood cells. As rich in zinc and iron surely cow tongue is what you need to make sure the availability of red blood cells and vitamin B-12 will make sure the optimum function of hemoglobin in the blood to distribute oxygen to each cells throughout the body.
- Maintaining the Health of Nervous System. Do you know that consuming cow tongue is able to fulfill daily intake of choline and vitamin B-12. What is the function of choline in your body?
- Promote Tissue Strength. To promote tissue strength your body needs enough amount of protein. Well, cow tongue is actually containing relatively high amount of complete protein.
- Balancing Hormone. Consuming cow tongue also able to balance the hormones that function as antibodies that has significant role in immunity system. It is due to the complete protein contained in cow tongue.
- Excellent Source of Animal-based Protein. As rich in complete protein surely cow tongue is an excellent source of animal-based protein. If you are not familiar with the function of protein, protein is having prominent role in making sure your body’s cells are able to maintain the tissue strength while at the same time maintaining immunity system and essential source of amino acids.
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- Once cooked and cooled slightly, the outside of the tongue will gently pull away from the meat easily and now you can make tacos, enchiladas, sandwiches or whatever you'd like. It will peel easily as long it is warm. If it cools off completely, it becomes difficult to peel.
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- In a 6-quart (6 L) slow cooker, combine beef tongue, onion, carrots, garlic, and bay leaf. Season with salt and black pepper. Pour in enough water or beef broth to cover tongue and vegetables.
- Cover the pot and cook on low-heat setting for 8 hours or until meat and vegetables are tender.
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- Pickled Beef Tongue. This one is a bit out of left field, but don’t sleep on pickled beef tongue. It’s great as an appetizer, and you can make it several days ahead of time.
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