Braised Tongue Food

MELT-IN-YOUR-MOUTH BEEF TONGUE

Steps:

• Rinse the tongue and place it in a large stockpot. Add enough water to cover - I use 14 cups of water.
• Bring to a boil. This will likely take 20-30 minutes. Skim the foam off from the top.
• Lower the heat to a simmer. Add the bay leaves, peppercorns and allspice, and cook, partially covered, turning the tongue every hour to ensure even cooking on all sides. Cook 3 hours for a 2-lb. tongue, 4 hours for a 3-lb. tongue.
• Remove the cooked tongue to a cutting board. Allow it to cool until easier to handle, then remove the skin, as shown in the video, slice and serve, with or without sauce.
• To make the sauce, heat a large, deep skillet over medium heat. Add the butter and swirl to coat. Add the onions and cook, stirring occasionally, until caramelized, 10 minutes.
• Add the mushrooms and cook, stirring, until soft.
• Add broth, salt and pepper. Bring to a boil over high heat. Add the sliced tongue, cover it with the sauce, lower heat to a simmer, and cook, uncovered, for about 30 minutes.
• If you wish to thicken the sauce, 5 minutes before it's done, mix 1 teaspoon cornstarch with 2 teaspoons of cold water and stir the mixture into the sauce.
• Arrange tongue slices on plates and top them with the dsauce. Serve immediately.

BRAISED TONGUE

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.

MOM'S JEWISH BRAISED FRESH BEEF TONGUE

Steps:

• Boil the tongue for 2- 2 1/2 hours in a large covered pot. It should be fork tender.
• Remove with a cooking fork and put it on a large platter.
• Remove the skin with a knife. You might have to let it cool awhile before you can do this.
• On the platter, season the tongue with the salt, pepper, garlic powder, and alot of paprika.
• In the same large pot that you've cleaned of all the debris from boiling the tongue, Saute the chopped onion, that you have seasoned with some of the same seasonings, until translucent.
• Put the seasoned tongue on a rack inside the same large pot and add only 1/2" of water to pot.
• Add carrots and potatoes and roast, covered, about 30 minutes in a 350 degree oven.
• Remove pot from oven and make sure there is enough liquid for gravy. If not, add some more water.
• Put back in 350 degree oven for another 30 minutes to brown and thoroughlly cook carrots and potatoes.
• Let stand for 15 min after cooking; then slice and serve all together, putting the gravy in a gravy boat.

BRAISED PORK TONGUE

Steps:

• First, let's talk about the treatment of the pig's tongue. First wash it, let it boil in water for a minute or two, take it out and scrape off the white layer with a knife, grab it with salt, and wash it again.
• Put the soy sauce, oyster sauce, chicken essence, and white sugar into the pot and mix evenly
• Peel the whole garlic clove and put it in the pot
• Pour a small bowl of water first
• Put the pork tongue in and roll it for a few times, marinate for 20 minutes, turning it over from time to time in the middle to make it evenly
• Add appropriate amount of water again to submerge the pork tongue for at least 2/3. After boiling on high heat, cover the lid and continue to simmer for 30-40 minutes. Remember to turn it 3-4 times in the middle, so that it will be evenly distributed.
• Cook until the chopsticks can be easily pierced in, then turn off the heat, then soak the pork tongue in the brine for at least 2 hours, and remember to turn it over and soak in the middle.
• If you want to eat it, take it out in advance, slice it and put it on a plate, add coriander or chopped green onion to decorate, and drizzle it with a little marinade.