Saturday, February 20, 2010
Beef Tongue with Mustard Sauce
Posted by Diana Renata
This post has been a long time coming. In my Primal journey I have become a huge fan of beef tongue. It's by far one of my favorite meats. It takes a little extra care to prepare but it's totally worth the time.
When I do beef tongue I like to marinate it first. It adds extra flavor to this very mild meat. You can use practically any marinade, so if you have a favorite, use it.
1/2 cup red wine
1/2 cup red wine vinegar
5 cloves of garlic, minced
1 onion, minced
1 tbsp cumin
Put the beef tongue in a container just large enough for the tongue and some liquids and add your marinade ingredients. Add a little water until your tongue is completely covered. Let in marinate in the refrigerator for a day, or more if you like. I got busy so mine ended up marinating two days.
When your tongue is good and ready, add it to a crock pot or a large pan, along with your marinade. Add water to cover and cook on low to medium-low heat for 40-50 minutes.
Remove the tongue from the pot and place on a cutting board to cool. While your tongue is cooling prepare your mustard sauce.
Wisk ingredients together in a small pan until blended, and reduce down into a prepared mustard texture.
When you can safely handle the tongue, peel the skin off and trim the fat. If you're in a hurry (as I sometimes am) you can use a pair of tongs and cut the tongue hot. Cut the tongue crosswise into 1/4 inch slices. Sometimes it's easier to peel the skin after slicing.
If you like, quickly sear your beef tongue slices in a hot pan to crisp the outside. I skipped this step as I prefer the tongue meat to be softer texture and slightly pink. Top tongue slices with mustard sauce and serve.
I have a recipe for pickled eggs to post next. I know some of you have been waiting on me. I just want them to set a good long time. The longer the better I say!