Savory Russian-Style Beef Tongue with Vegetables

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:

1. Prepare the Tongue:

   • Wash the beef tongue thoroughly under cold water.

2. 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.

3. 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.

4. Preparing the Vegetables:

   • While the tongue is simmering, prepare the vegetables. Peel and cut the carrots, turnips, and boiling onions into chunks.

5. 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.

6. 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.

7. 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.

8. 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:

• 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.

• 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.

• 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.