I do not make beef tongue all that often because it is no longer readily available in the shops. (I need to order it in advance from a butcher, since tongue is not a standard cut of beef that gets regularly distributed given the centralised nature of modern meat distribution.) And that is also one reason beef tongue is significantly more expensive than it was when I was growing up. But I do enjoy it cooked in this way.

Does this recipe sound familiar to anyone else?

#cooking #BeefTongue #food

Preparation of this beef tongue recipe involves making small slits in the outer membrane of the tongue, then boiling the tongue for 15-20 minutes, allowing to cool enough to peel the membrane (which is really more like gently paring the membrane off with a paring knife), then baking in a Dutch oven over a layer of chopped onion and covered with tomato sauce or crushed tomato or petite diced tomato and maybe a little wine, and with two bay leaves on top. The tongue is baked for 4-to-5 hours on low heat (300 F = 150 C = Gas Mark 2).

The tongue is allowed to cool in the Dutch oven, which is then refrigerated. The following day, once the tongue is cold, it is sliced. I place the tongue in a glass casserole dish with much of the crushed tomato sauce (sans bay leaves) covering. Then a half hour or so before serving, the sliced tongue is warmed in the oven.

#cooking #BeefTongue #food

I figure that it should be done by the middle of the afternoon (or maybe lunch time?) but I'm going to want to cool it down to refrigerator temperature before I slice it.

#BeefTongue #Lengua