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
MOM'S JEWISH BRAISED FRESH BEEF TONGUE
I grew up eating tongue. It was one of our favorite meals. If you like tongue you will love this. True comfort food!
Provided by Nana Amy
Categories One Dish Meal
Time 4h
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 711.5, Fat 0.9, SaturatedFat 0.3, Sodium 140.7, Carbohydrate 162, Fiber 21.3, Sugar 13.7, Protein 18.3
TONGUE STEW
Provided by Food Network
Categories main-dish
Time 3h15m
Yield 3 to 4 servings
Number Of Ingredients 15
Steps:
- Place the tongue in a medium saucepan and add water - add enough to cover. Add the white onion, carrot, celery, bay leaves, clove, salt and black peppercorns. Bring to a boil, reduce to a simmer and cook, uncovered, 1 1/2 to 2 hours, until tender. Transfer the tongue to a cutting board, cover with a damp towel and set aside to cool. Strain and reserve the stock.
- Peel and discard the tongue's skin. Cut the meat into 3 x 1/2-inch julienne strips.
- Melt the butter in a large saucepan over medium-high heat. Saute the red onion until well browned, about 10 minutes. Stir in the garlic and saute an additional 2 minutes. Add the tomatoes and jalapenos and saute 2 minutes longer. Then add the tongue and reserved stock. Simmer 8 minutes. Sprinkle in the oregano, and remove from the heat. Serve over white rice.
BRAISED PORK TONGUE
Chaoshan lo-mei is very famous, and I also like it very much. There are many kinds of lo-mei, with strong fragrance, and the porridge is very delicious when served.
Provided by hlybb
Time 1h
Yield 3
Number Of Ingredients 8
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.
More about "braised tongue food"
BRAISED BEEF TONGUE - HOW TO COOK MEAT
From howtocookmeat.com
Cuisine AmericanTotal Time 4 hrs 30 minsCategory EntreeCalories 623 per serving
BRAISED TONGUE RECIPE BY FRESH.N.NATURAL | IFOOD.TV
SLICED VENSION TONGUE SALAD - HANK SHAW'S WILD FOOD RECIPES
From honest-food.net
FOOD GALORE AS MASTERCHEF SOUTH AFRICA SEASON 4 RETURNS
From sundayworld.co.za
BRAISED TONGUE RECIPES
From tfrecipes.com
CALORIES IN LAMB TONGUE, BRAISED | CALORIEKING
From calorieking.com
PORK, BRAISED, COOKED, TONGUE, VARIETY MEATS AND BY ...
From nutritionvalue.org
BRAISED LAMB TONGUES - FOOD PERESTROIKA
From foodperestroika.com
BRAISED TONGUE RECIPE - FOOD NEWS
From foodnewsnews.com
BRAISED TONGUE RECIPE FROM BECASSE BY JUSTIN NORTH | COOKED
From cooked.com
SEARCH PAGE - FOOD NETWORK
From foodnetwork.co.uk
BRAISED TONGUE WITH ASPIC JELLY, 1885 - A DOLLOP OF HISTORY
From historydollop.com
BRAISED VENISON TONGUE RECIPE - HOW TO BRAISE VENISON TONGUE
From honest-food.net
BRAISED TONGUE RECIPE
From pinterest.ca
BRAISED SHEEP'S TONGUES - FOOD24
From food24.com
BRAISED PIG TONGUE - MISS CHINESE FOOD
From misschinesefood.com
RED WINE BRAISED BEEF TONGUE AND BABY ONIONS RECIPE - FOOD
From sbs.com.au
BRAISED PIG TONGUE | MISS CHINESE FOOD | RECIPE IN 2022 ...
From pinterest.com
#58 – BEER BRAISED TONGUE TACOS AT EMPELLÓN | EAT THIS NY
From eatthisny.com
BRAISED TONGUE WITH ASPIC JELLY - VEGETARIAN DISHES
From chestofbooks.com
CHINESE BRAISED PORK TONGUE RECIPE - FOOD NEWS
From foodnewsnews.com
BRAISED OX-TONGUE STEW - MENU - GARDEN CAFé - ALHAMBRA
From yelp.ca
BRAISED OX TONGUE FROM CLASSIC FOOD OF CHINA BY YAN-KIT SO
From app.ckbk.com
DUCK TONGUES RECIPE - COOKING WITH ALISON
From cookingwithalison.com
LENGUA ESTOFADA (BRAISED BEEF TONGUE) » PINOY FOOD …
From pinoyfoodblog.com
VEAL TONGUE BRAISED - CLASSIC DUTCH INDONESIAN RECIPE
From pisangsusu.com
THE SURPRISING ELEGANCE OF BRAISED BEEF TONGUE - THE NEW ...
From nytimes.com
BRAISED BEEF TONGUE FROM GLORIOUS FRENCH FOOD BY JAMES ...
From app.ckbk.com
BRAISED BEEF TONGUE RECIPE - VIET WORLD KITCHEN
From vietworldkitchen.com
BRAISED PIG TONGUE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
9 WEIRD FOODS PEOPLE ATE TO SURVIVE DURING WWII | BY ESH ...
From medium.com
LAMB, VARIETY MEATS AND BY-PRODUCTS, TONGUE, COOKED, BRAISED
From nutritiondatalist.com
BEEF TONGUE RECIPES - SMITH MEADOWS
From smithmeadows.com
VEAL, BRAISED, COOKED, TONGUE, VARIETY MEATS AND BY ...
From nutritionvalue.org
10 BEST BEEF TONGUE RECIPES - YUMMLY
From yummly.com
BRAISED BEEF TOUNGUE – CHEF BENNY DORO
From bennydoro.com
BRAISED BEEF TONGUE RECIPE - VIET WORLD KITCHEN
From pinterest.ca
MELT-IN-YOUR-MOUTH BEEF TONGUE - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
BRAISED TONGUE WITH SOUR CREAM RECIPE FROM ENCYCLOPEDIA OF ...
From cooked.com
RED WINE BRAISED BEEF TONGUE TACOS - WHAT JEW WANNA EAT
From whatjewwannaeat.com
CALORIES IN PORK TONGUE, BRAISED | CALORIEKING
From calorieking.com
BRAISED DUCK TONGUE | DELICIOUS CHINESE FOOD
From chinesefood.pythonwood.com
BRAISED TONGUE ROMAN STYLE RECIPE BY MEAT.WORLD | IFOOD.TV
From ifood.tv
CALORIES IN LAMB TONGUE, BRAISED - NUTRITIONAL INFORMATION ...
From fitbit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love