Boiled beef tongue can be served as a cold appetizer, but aspic is also prepared from it, it can be pickled and salted, fried and stewed. If desired, a real delicacy can be prepared from the tongue.
Braised beef tongue
Beef tongue stews exist in many cuisines around the world. There are recipes for French, Mexican, Eastern European and many other cuisines of the world. The Creole beef tongue turns out to be spicy and juicy. You will need:
- beef tongue weighing about 1.5-2 kilograms;
- 2 heads of onions;
- 2 sweet bell peppers (yellow and red);
- 2 jalapeno peppers;
- 6 cloves of garlic;
- 2 teaspoons of salt;
- 1 teaspoon of ground black pepper;
- 1 teaspoon of cayenne pepper;
- 900 grams of chopped tomatoes preserved in their own juice;
- 2 cups of chicken broth;
- 100 grams of butter;
- 1 bunch of green onions.
Wash the beef tongue under running cold water. Place in a large, deep 5-liter saucepan, add a quarter teaspoon of salt and cover with water. Bring to a boil, reduce heat, and simmer for about 3 hours or, if the tongue is larger or smaller, 50 minutes for every 500 grams.
Cool the finished tongue under running cool water and remove the skin from it. Cut first into slices 1 to 2 centimeters thick, and cut the slices into cubes.
Melt the butter in a deep skillet. Add 1 onion, finely diced, also chopped bell pepper and minced garlic. Season with spices and cook until the onions are translucent. Remove the seeds from the jalapeno peppers and cut them into rings. Cut the remaining onion into segments. Add to the rest of the vegetables, cook for about 10 minutes, stirring occasionally. Pour in the broth and tomatoes, simmer the sauce over low heat for about 30 minutes. Add the pieces of tongue and simmer over the smallest heat for 3 to 6 hours. Serve sprinkled with chopped green onions.
Beef tongue riyet
Riyette is a dish of rustic French cuisine. This is, in fact, a variation of the pate, where the main ingredient is not turned into a homogeneous mass, but is disassembled into the smallest fibers. For a beef tongue riyet you will need:
- beef tongue weighing 1-1.5 kilograms;
- 1 head of onion;
- 2 medium carrots;
- 2 stalks of celery;
- 4 liters of beef broth;
- 1 head of garlic;
- 1 glass of white wine;
- 2 tablespoons of chopped parsley;
- 2 tablespoons of chopped shallots;
- 1 tablespoon lemon zest;
- olive oil;
- salt.
Preheat oven to 175C. Heat olive oil in a saucepan and sauté peeled onions and carrots until caramelized. Put the tongue, fried vegetables, a head of garlic, wine into a deep roasting pan and pour in the broth, salt. Cover tightly with foil and cook in the preheated oven for 4-5 hours. Cool the tongue slightly and remove the skin.
Disassemble the tongue into fibers, add shallots, zest and parsley, mix well. Use cling film to make a roll out of this mass and cut it into pieces. Serve on slices of bread, garnished with mustard, gherkins or capers.
