Syrian Beef Tongue Salad Food

LENGUA (BEEF TONGUE) STIR-FRY

Steps:

• Wash tongue and place in a large pot of water to cover. Simmer until no longer pink, about 50 minutes per pound of tongue. Remove from water and let rest until cool enough to handle. Peel skin from tongue and trim gristle. Cut into 1/4 inch slices.
• Place whole peppers in a skillet over medium-high heat and roast, turning, until all sides are charred. Let cool, rub off skins. Remove stems and seeds.
• Heat olive oil in a large skillet over medium heat. Saute chile peppers, onion and garlic until onion is translucent. Stir in tongue and continue to cook until tongue is brown, 5 to 10 minutes. Stir in tomatoes and cook until limp, 5 minutes. Pour in corn and heat through, 2 to 5 minutes. Season with salt. Serve immediately.

SLOW COOKER LENGUA (BEEF TONGUE)

Steps:

• Place beef tongue, onion, garlic, and bay leaf in the crock of a slow cooker; generously season with salt. Pour in enough water to cover beef mixture.
• Cook on Low for 8 hours.
• Transfer beef tongue to a work surface and cool slightly. Peel outer layer of skin from beef tongue and remove rough end. Chop the meat into bite-size pieces.
• Heat butter in a skillet over medium heat; cook and stir beef tongue meat until tender, 5 to 10 minutes. Season with salt and pepper.

SYRIAN BEEF TONGUE SALAD

Steps:

• Wash the beef tongue and brush it under cold running water.
• Trim all fat that is visible.
• Place the meat in cold water over high heat.
• when water is boiling, turn of the heat and take the pot off the stove and dump the hot water.
• remember that it is hot boiling so dump away from you and stay safe.
• turn on the cold water and wash the tongue.
• remove all clusters of scum that are in meat grooves.
• fill the pot with fresh cold water and on to stove it goes.
• Now you can add 1 tbls of salt into the water.
• your meat is on high heat.
• When the water starts to boil; turn the heat from high to medium.
• add 1 tbls of allspice to the boiling water.
• skim water periodicly to remove the scum of the meat.
• It may take up to 4 to 6 full hours for the tongue to get tender and done, so remember that you should never leave pot or any food cooking on stove to do shopping; it is unsafe practice to leave home and the stove or oven is on.
• take the tongue and slice the surface to skin it from the tastebuds layer.
• Cool the meat in the fridge.
• When the meat is cold you can cut the meat into cubes.
• Mix the Ingredients and enjoy served cold with peta.

FIESTA LENGUA (TONGUE)

Steps:

• Clean and wash tongues thoroughly.
• Blanch in boiling water.
• Scrape skin with the back of a knife.
• Boil in water and vinegar for 15 minutes.
• Discard liquid.
• Add water just enough to cover and boil to remove vinegar odor.
• Add salt and bay leaf and cook until tender.
• Remove tongues and reserve stock.
• Slice into serving portions.
• Marinate for 30 minutes.
• Reserve marinade.
• Heat oil or margarine in a medium pot.
• Add onions, mushrooms and tongue and sauté about 2 minutes.
• Add tomato sauce, catsup, marinade and tongue stock.
• Season with salt and pepper to taste.
• Simmer for 10 minutes.
• Add potatoes and red pepper.
• Stir and cook for 2 minutes.

URUGUAYAN BEEF TONGUE VINAIGRETTE (LENGUA A LA VINAGRETA)

Steps:

• Combine the tongue, carrots, celery, onion, bay leaves, and peppercorns in a large pot and add enough water to cover by about 2 inches. Bring to a boil over high heat. Reduce the heat to low and simmer covered for 2 1/2 to 3 hours.
• Remove the tongue and discard the liquid and vegetables. Peel off and discard the skin. Slice the tongue into thin slices and arrange on a serving platter.
• Whisk together the olive oil, vinegar, and mustard. Stir in the chopped egg, salt, and pepper and spoon the sauce over the tongue.
• Let the tongue marinate covered in the refrigerator for at least 3 hours or overnight. Serve cold or at room temperature.

SYRIAN SALAD

Steps:

• Rinse the romaine, tear it into bite-sized pieces, and place it in a salad bowl.
• Arrange the other vegetables attractively over the romaine, topping with the feta, parsley, olives, and capers.
• Combine the salad dressing ingredients. Drizzle the dressing over the salad.

TAMARIND-GLAZED SHALLOTS(SYRIA)

Steps:

• Cook the shallots in a medium saucepan of boiling water for about 5 minutes to loosen the skins. Let cool slightly, then peel them.
• Heat the oil in a large skillet. Add the shallots and cook over moderately high heat for 5 minutes. Reduce the heat to moderately low and cook, shaking the skillet and turning the shallots, until lightly browned, about 5 minutes longer.
• Bring the 2 cups of water to a boil in a saucepan. In a medium heatproof bowl, combine the tamarind with the sugar, add the boiling water and stir until the sugar dissolves. Pour the tamarind mixture over the shallots and stir well. Cover the skillet and cook over low heat until the shallots are soft, about 25 minutes. Add water as needed to keep the shallots from drying out.
• Using a slotted spoon, transfer the shallots to a plate. Cook the sauce over high heat until reduced to a glaze, about 10 minutes. Return the shallots to the skillet and toss to coat in the glaze. Season with salt and pepper and let cool. Cover and refrigerate for at least 1 hour or overnight. Serve cold.
• Note: Tamarind concentrate is available at Asian markets or sometimes in the ethnic isle of the grocery store.

ASIAN NOODLE & BEEF SALAD

Steps:

• For dressing, mix first six ingredients. Sprinkle steak with pepper. Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 6-8 minutes per side. Let stand 5 minutes before slicing., Meanwhile, prepare rice noodles according to package directions. Drain; rinse with cold water and drain again. In a large bowl, combine noodles, vegetables and steak; toss with dressing.

SYRIAN SALAD

Steps:

• In a large salad bowl, combine the first 13 ingredients. Sprinkle with feta and Parmesan cheeses. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Drizzle over salad; toss to coat.

LENGUA (BEEF TONGUE) STEW

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.