Braised Tongue
- Total Time
- 5 hours
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 3tablespoons neutral oil, like grapeseed or vegetable
- 2Spanish onions, roughly chopped
- 2ribs celery, roughly chopped
- 1large carrot, peeled and roughly chopped
- 13- to 3½-pound beef tongue, rinsed
- 12parsley stems
- 2dried bay leaves
- ½tablespoon black peppercorns
- 4tablespoons red-wine vinegar
- 1tablespoon kosher salt
- Sauce gribiche (see recipe)
- Fresh parsley
- Extra-virgin olive oil
Nutritional analysis per serving (6 servings)
535 calories; 38 grams fat; 15 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 2 grams polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 32 grams protein; 786 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Pour the neutral oil into a large, heavy-bottomed Dutch oven set over medium heat. Sweat onion 5 minutes, stirring constantly so no color develops.
- Step 2
Add the celery and carrot and 3 tablespoons of water. Cover with a tightfitting lid, and let the vegetables steam for a few minutes, being careful not to scorch. Add more water if necessary.
- Step 3
Arrange the tongue in the pot, and add the parsley stems, bay leaves, peppercorns, red-wine vinegar and salt. Pour in enough water to just barely cover the tongue. Cover with a lid, and bring to a boil.
- Step 4
Once the tongue braise has come to a boil, remove the lid, and reduce to a simmer. Cut a round of parchment the diameter of the pot and set it directly on top of the braising liquid. Simmer the tongue 4 hours, adding more water if needed to keep the tongue just covered. The tongue tends to suck up a lot of water quite quickly.
- Step 5
Remove the tongue from the braising liquid. Strain the braising liquid (discard the solids), and return liquid to the pot. Peel the thick outer skin off the tongue while it is still warm. Trim off any fat or gristle, then return the tongue to the braising liquid and let cool completely.
- Step 6
To serve, cut the tongue crosswise into thin slices, and arrange on a platter in a single layer. Drizzle with a few drops of the braising liquid. Spoon the gribiche over the tongue, and top with some fresh-picked parsley leaves and a generous glug of olive oil.
Private Notes
Comments
I have cooked this many times with the exception of the vinegar. It works well in a slow cooker in the summertime. To me tongue has the most intensely beefy flavor of any cut. I started eating tongue as a child on my grandparents farm. My wife (hispanic), because her father worked in a packing house and tongues (1960's) were discarded as they were felt to have no value and he brought them home for free.My family ate it as cold cuts on a sandwich, her family ate them as tacos.
Recover with lid after setting parchment round, or use the parchment alone as a lid? The latter would allow more evaporation, and a thicker braise liquid at the end.
Sounds like there's some confusion around the "parchment round." In a professional kitchen, it's called a "cartouche." If you google the term, you'll find some videos about how to make one (it's super easy). In a braise, the main food item isn't typically completely submerged and so the purpose of the cartouche is to retain some of the moisture coming off of the top to create a steamy environment so the thing you're cooking doesn't dry out.
I had a lot of braising liquid left over and I do NOT want to waste it. Wondering what a good use of it might be... Should I reduce it considerably and use as another sauce besides the gribiche? Should I use it as a soup stock for another time?
50 - 60 minutes in the Instant Pot.
Great but you gotta like tongue. I used a slow cooker for 8 hours. Then, mistakenly threw away the broth, so to warm it up I just put water and some chicken broth in the cooker. Lasted for one meal for two and a lunch for two. Outer skin comes off very easily. Just split the covering down the middle of the tongue and off it comes.