Beef Tongue
Even though it has a long cooking time, this beef tongue recipe could not be more simple... or more delicious. It can be served in a sandwich, taco or burrito, with roasted vegetables, mashed potatoes, or a nice grain salad.
Remove the skin from <quantity>1</quantity> beef tongue
Peel <quantity>5</quantity> medium carrots
Remove the stems and large dice the carrots
Cut <quantity>2</quantity> medium onions in quarters and peel
Dice the onions into large pieces
Remove the leaves from <quantity>1</quantity> stalk of celery
Cut the celery into quarters and chop
Combine the vegetables to form the mirepoix
Drizzle <quantity>2<unit>tbsp</unit></quantity> of vegetable oil in a heavy bottom pot over medium heat
Add the mirepoix to the pot
Add <quantity>1</quantity> bunch of thyme and stir
Add <quantity>1<unit>cup</unit></quantity> of tomato purée. Stir so the pureé does not stick to the pot
Add <quantity>1½<unit>cups</unit></quantity> of red wine and stir
Add the beef tongue on top of the mirepoix
Add enough water to almost cover the tongue
Cover the pot and cook on low heat for 3h, until tender
Turn off the heat of the pot and allow the tongue to rest for 2h, while covered, until cool. Remove the tongue
Pour the sauce through a sieve into a pot
Heat the sauce. Reduce by about <quantity>⅔</quantity> until it has a velvety and gelatinous mouthfeel
Cut the cooked beef tongue in half, lengthwise
Brush the cut side of the beef tongue with the reduced sauce
Season with salt to taste
Transfer the beef tongue to a hot grill
Flip the beef tongue multiple times, brushing with sauce after each flip. Continue until there are grill marks
Lightly fan the tongue over the fire. Remove it from the grill
Pour additional sauce over the beef tongue
Move to a serving dish and add more sauce. Enjoy the Beef Tongue!
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