alleyyooper

• 1 (3 pound) fresh beef tongue
• 1 large onion, sliced
• 6 garlic cloves, smashed
• 1 bay leaf
• 1 whole star anise
• 1/2 teaspoon black peppercorns
• 2 tablespoons salt

For sauce:

• 1/4 cup chopped shallot (1 large) I like ramps in season.
• 2 tablespoons unsalted butter
• 1 1/2 tablespoons all-purpose flour
• 1/4 cup heavy cream
• 2 tablespoons whole-grain Dijon mustard
• 1 tablespoon bottled horseradish I use fresh grated in season
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh dill
• 1/2 teaspoon fresh lemon juice

Preparation

Cook tongue:

1. Rinse tongue well with cold water and place in a deep 6- to 8-quart pot. Add cold water to cover by 3 inches, then add remaining tongue ingredients. Cover pot and bring to a boil. Simmer, partially covered, until tongue is fork-tender, 2 1/2 to 3 hours. fork-tender, 2 1/2 to 3 hours.
2. Transfer tongue to a cutting board (reserve 1 1/2 cups cooking liquid) and, when cool enough to handle, peel off skin and trim any fat or gristle. Skim off fat from cooking liquid and pour liquid through a paper-towel–lined sieve into a large bowl, discarding solids. Keep tongue warm, covered.

Make sauce:

1. Cook shallot in butter in a 2-quart heavy saucepan over moderate heat, stirring frequently, until softened. Whisk in flour and cook, whisking, 1 minute. Gradually whisk in reserved cooking liquid and cream, then bring to a boil, whisking.
2. Simmer sauce, whisking, until slightly thickened, 2 to 3 minutes. Whisk in mustard, horseradish, herbs, lemon juice, and salt and pepper to taste.

1. Slice tongue and serve with sauce.

Al

Oldtimr

Anyone have a smoked tongue recipe? I have a Bison tongue I want to smoke.

alleyyooper

I would use any beef tongue recipe.


Smoked Beef Tongue With Tomato-Horseradish Sauce

Ingredients

• 1 fully cooked beef tongue, about 2 1/2 pounds
• 2 bay leaves
• 4 sprigs fresh thyme or 1 teaspoon dried
• 2 whole cloves
• 1 garlic clove, peeled
• 1 ½ cups coarsely chopped onions
• 1 tablespoon butter
• 1 teaspoon finely chopped garlic
• 1 ½ cups canned crushed tomatoes
• 4 tablespoons grated fresh horseradish or prepared
• Salt and freshly ground pepper to taste

• 
  
  
  

Preparation

1. Place the tongue in a kettle and cover with water. Add 1 bay leaf, thyme sprigs, cloves, peeled garlic and 1/2 cup of the onions. Bring to a boil and simmer for 40 minutes or until tender. At the end of the cooking period, let the tongue stand in the liquid to keep warm.
2. Meanwhile, heat butter in a small saucepan. Add remaining cup of onions and chopped garlic. Cook briefly, stirring, until wilted. Do not brown. Add tomatoes and horseradish, remaining bay leaf, salt and pepper. Bring mixture to a boil and simmer, covered, for 20 minutes.
3. Transfer the mixture to a food mill or food processor. Blend until it is medium coarse. Serve hot with the tongue sliced.

Al

Oldtimr

Alley, I want to smoke the tongue, I am not sure if I cook it first or after the smoke. It cannot be smoked until cooked all the way it would be too tough.

alleyyooper

My self I would cook per the recipe till tender. I would then make a rub with Liquid smoke and hang it in a smoker. I'd place it so it was in the cooler part of the smoker to get the smoky flavor and not over cook it.


Al

Uncle Nicky

Great recipe. I love beef (and bison) tongue. I usually brine mine similar to a corned beef for 6-7 days, simmer until tender, and make cold sandwiches wih it. Fresh cooked tongue is real good in tacos.