SMOKED BEEF TONGUE
Steps:
- Wash tongue, cover with cold water and let stand 3-5 hours. Drain, place in saucepan with enough cold water to cover, the ginger (dont use powdered), 3 lemon slices, bay leaves and peppercorns. Bring to a boil, cover and simmer over low hear 3-5 hours, or until tender (its cooked when the skin can be removed). Let cool, then cut off back part of tongue.
BEEF TONGUE
A Swedish lady gave me the recipe tonight and I didn't want to lose it. I tasted it and my husband wanted me to cook it asap. So here goes....
Provided by trick
Categories Meat
Time P4DT15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place the tongue in a pressure cooker and cover with water.
- Cook 45 minutes.
- Remove the skin from the tongue, slice and place in a pot.
- Add the 3 cans of beef broth and the 2 cans of cream of mushroom soup.
- Add the garlic cloves.
- Add the fresh sliced mushrooms.
- Cook on simmer for approximately 3 hours.
Nutrition Facts : Calories 626.9, Fat 44.1, SaturatedFat 17.3, Cholesterol 198.8, Sodium 1994, Carbohydrate 16.1, Fiber 0.1, Sugar 1.7, Protein 39.9
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
SMOKED BEEF TONGUE WITH TOMATO-HORSERADISH SAUCE
Provided by Pierre Franey
Categories dinner, main course
Time 1h
Yield 4 - 6 servings
Number Of Ingredients 11
Steps:
- Place the tongue in a kettle and cover with water. Add 1 bay leaf, thyme sprigs, cloves, peeled garlic and 1/2 cup of the onions. Bring to a boil and simmer for 40 minutes or until tender. At the end of the cooking period, let the tongue stand in the liquid to keep warm.
- Meanwhile, heat butter in a small saucepan. Add remaining cup of onions and chopped garlic. Cook briefly, stirring, until wilted. Do not brown. Add tomatoes and horseradish, remaining bay leaf, salt and pepper. Bring mixture to a boil and simmer, covered, for 20 minutes.
- Transfer the mixture to a food mill or food processor. Blend until it is medium coarse. Serve hot with the tongue sliced.
Nutrition Facts : @context http, Calories 419, UnsaturatedFat 14 grams, Carbohydrate 17 grams, Fat 28 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 12 grams, Sodium 712 milligrams, Sugar 5 grams, TransFat 0 grams
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