This is one of those recipes that will not be for everyone!!
Although if you can be brave enough to try it, it’s totally a mind over matter thing, and it’s actually VERY DELICIOUS! The texture is very much like a medium/rare filet mignon. Honestly if I didn’t tell anyone, I’m quite positive that I could fool them into thinking it’s the most tender filet mignon with a red wine sauce.
However you do have to follow some very easy steps to maximize flavor, tenderness and texture.
Beef tongue is very good for you and is high in Iron, Zinc, Choline and Vitamin B-12. I first stumbled onto beef tongue because my boss, Dr. Ken Berry wanted me to come up with a recipe for it… I happen to love French food and thought that braising it with some bacon, thyme, rosemary, garlic and red wine would really bring out the rich beefiness in the tongue….And boy was I right!
NOTE: WE DO USE CARROT FOR FLAVOR IN THIS RECIPE, BUT THEN WE DISCARD IT BEFORE EATING.
- 1 beef tongue
- 1 TBSP salt (we use Redmond’s Real Salt)
- 3 rashers bacon (chopped)
- 1 carrot (diced)
- 1 stalk celery (diced)
- 1/2 onion (diced)
- 3 cloves garlic (minced)
- 2 fresh bay leaves
- 3 sprigs fresh thyme
- 1 sprig rosemary
- 1 TBSP tomato paste
- 1/4 cup red wine
- 2 to 3 cups chicken bone broth
- 1/2 tsp stevia/erythritol sweetener
- Place beef tongue in a large pot, cover with water until covering the tongue by around 4 inches.
- Place on medium/low heat and simmer (not boil) for 2 hours. If water gets below the tongue, add more water.
- After 2 hours, carefully take out the tongue and allow to cool for 5 minutes. Make a shallow incision all the way down the middle of the top of the tongue. Slowly start to peel away the skin from the tongue and cut away any silver skin or gristle from the tongue, trying to keep as much meat on the tongue as possible. Slice the tongue into 1/2″ slices. Set Aside.
- Add bacon to a large skillet, and render the bacon down over medium heat.
- Once bacon is rendered, add in your diced vegetables, herbs and garlic and sauté for 10 minutes or until softened.
- Now add in your tomato paste and allow it to cook out for about 1 minute, then mix it in with the vegetables.
- Arrange your tongue slices into a single layer and add in your red wine, and allow to boil for 1 minute, now add in your chicken broth until it comes half way up your tongue slices. (We are wanting to braise the meat, which means it’s not fully submerged)
- Braise the tongue for 1 hour, keeping an eye on it and topping up the skillet with stock if it goes below half way on the meat.
- After 1 hour, remove the tongue from the skillet and strain the liquids into a bowl. I try to pick out as much carrot as I can and add the bacon pieces, celery and onion back to the sauce, but this can be tedious and is not really important if you want to skip that step.
- Arrange tongue slices onto a serving plate, and spoon the sauce over the top.
PRODUCTS WE USE:
- KITCHEN AID MEASURING SPOONS/CUPS
- PIONEER WOMAN CUTTING BOARD
- PIONEER WOMAN KNIFE SET
- CALPHALON CLASSIC DUTCH OVEN 5QT
- T-FAL NONTICK 5QT JUMBO SAUTE PAN
- SILICONE RUBBER SPATULA
- WHITE RECTANGLE PLATE
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