Certainly! Let’s delve into the details of this traditional recipe for Beef Tongue with Vegetables. This dish, rooted in Eastern European culinary traditions, offers a hearty and flavorful experience, perfect for those who enjoy exploring less common cuts of meat and robust, comforting flavors.
Beef Tongue & Vegetables Recipe
Cooking Time: 3 hours
Preparation Time: 30 minutes
Total Time: 3 hours 30 minutes
Category: Beef Organ Meats
Keywords: Meat, European, Kosher, Weeknight, Stove Top, < 4 Hours
Nutritional Information (per serving):
- Calories: 702.6
- Fat: 37.3g
- Saturated Fat: 16.1g
- Cholesterol: 197.7mg
- Sodium: 1409.7mg
- Carbohydrates: 52.5g
- Fiber: 6.3g
- Sugar: 7.6g
- Protein: 38.9g
Ingredients:
- 3-4 lbs beef tongue
- Water
- Salt
- 1 onion
- 3-4 garlic cloves
- 1 celery stalk
- Peppercorns
- Whole cloves
- 1 tbsp sugar
- 6 bay leaves
- 4 carrots
- 1-2 turnips
- 2-3 boiling onions
- Cabbage (optional, for serving)
Instructions:
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Prepare the Tongue:
- Wash the beef tongue thoroughly under cold water.
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Cooking the Tongue:
- Place the cleaned beef tongue in a large pot and cover it with filtered water, ensuring the water level is about 2-3 inches above the tongue.
- Add the onion (whole or halved), garlic cloves, celery stalk, peppercorns, whole cloves, sugar, and bay leaves to the pot.
- Cover the pot and bring it to a boil over high heat.
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Simmering:
- Once boiling, reduce the heat to low and simmer the tongue for approximately 1 hour per pound (3-4 hours total), or until the tongue is tender when pierced with a fork. The simmering process allows the flavors to infuse the meat deeply.
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Preparing the Vegetables:
- While the tongue is simmering, prepare the vegetables. Peel and cut the carrots, turnips, and boiling onions into chunks.
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Adding Vegetables:
- When the tongue is almost tender, add the prepared vegetables to the pot, except for the cabbage. Continue simmering until the vegetables are almost cooked through.
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Adding Cabbage (Optional):
- If using cabbage, quarter it and add it to the pot during the last 15 minutes of cooking. Alternatively, you can cook the cabbage separately if preferred.
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Finishing Touches:
- Once everything is tender and cooked to your liking, remove the tongue from the pot and let it rest briefly.
- Using kitchen scissors, carefully peel off the tough outer skin of the tongue.
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Serving:
- Slice the tongue and arrange it on a serving platter alongside the cooked vegetables.
- Serve hot, accompanied by plenty of butter for the vegetables and horseradish for the meat, as per your taste preference.
Tips and Serving Suggestions:
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Leftovers: Sliced leftover tongue makes excellent sandwiches. Consider toasting the bread and adding grainy mustard and a bit of horseradish for a delicious leftover meal.
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Flavor Variations: Experiment with the spices and herbs used in the cooking liquid to suit your taste. Some variations include adding herbs like thyme or rosemary for a different flavor profile.
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Side Dish: This dish pairs well with hearty sides like mashed potatoes or crusty bread to soak up the flavorful broth.
Conclusion:
Beef tongue with vegetables is a dish rich in history and flavor, showcasing the versatility of tongue as a cut of meat. Rooted in Eastern European traditions, this recipe preserves the authenticity and comforting qualities of home-cooked meals passed down through generations. Whether enjoyed as a hearty family dinner or as sandwiches the next day, this dish is sure to satisfy those who appreciate robust flavors and wholesome ingredients.
