Jewish Deli Beef Tongue Food

MOM'S JEWISH BRAISED FRESH BEEF TONGUE

Mom's Jewish Braised Fresh Beef Tongue image

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

Ingredients

1 beef tongue
1 large onion, chopped
1 (16 ounce) bag baby carrots
16 -18 small red potatoes, unpeeled
salt
pepper
garlic powder
paprika

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

BEEF TONGUE

Beef Tongue image

Tasty from the all the spices and very tender. Try it on a sandwich, a salad, or sliced with cabbage, potatoes, or some classic deli sides.

Provided by Myrna Turek

Categories Lunch

Time 3h15m

Number Of Ingredients 7

Ingredients

4-5 lbs. Kosher beef tongue
1 large carrot, cut into medium chunks
1 large onion, cut into large chunks
1 bay leaf
2 clove garlic chopped
2 tsp. Kosher salt
1/2 tsp. black pepper

Steps:

Place tongue in a large stock pot and add water to cover. Bring to a boil on high heat. When water is dark in color, remove tongue and clean pot. Return the tongue to the clean pot and add more water to cover and the spices. Bring to a boil again.
Add the carrots and the onions and reduce heat to medium. If more water is need, add only boiling water to the pot to cover the meat. Cover the pot and cook for about 3 1/2 hours. Check often and add boiling water as needed.
Remove when meat is fork tender. Let cool and peel off the outer skin. Slice and serve.

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