Lip Smacking Tongue

You don't even have to tell your guests its a tongue, it just tastes great.

I don't often try something this different. I don't often make meat heavy dishes, and I have never eaten tongue. I have become intrigued by Latin tongue dishes (this is based on a Brazilian recipe) in planning my fall dinner party. I needed to know if I could successfully cook up a tongue, and I needed to know how it tastes. It tastes (grass taste, in the past(ure) and in the future like my dinner) like mighty strong beef. A big cut of meat, with lots of rich flavors similar to a pot roast. And tender, despite that it is medium to lean cut. Unpleasant to handle, but worthwhile.

Silence of the cows


Tongue Stuffed with Bacon on Polenta

3 lb beef tongue
1 large onion, chopped coarsely
8 garlic cloves, peeled coarsely chopped
2 parsley stems with leaves
1 tsp sofrito
3 cups fresh pumpkin (or butternut squash) cubed
1 red or yellow pepper, cubed
1 large tomato, cubed
2 slices of bacon, cut into pieces
2 tblsp olive oil
1/2 cup white wine
1 cup broth (reserved from tongue)
red pepper flakes
salt and pepper

For Polenta
3 cups broth (reserved from tongue)
1 cup polenta
1/4 cup parmesan cheese
1 tblsp olive oil
salt and pepper
1 tblsp chopped parsley
Ever see the movie Dune? looks like one of the
worms, eh? Don't worry you peel the skin off,
so you aren't serving anything that looks like this!

Tongue: Rinse the tongue under cold water. Place in a stock pot with a quarter of the onion, 1 cup of the pumpkin, 2 garlic cloves, parsley stems, sofrito, 1/2 tsp salt and 1/2 tsp pepper. Fill the pot so 2 inches of water cover the tongue. You will need a very large stockpot. Cover, bring to a boil, and lower heat. Simmer for 2 hours. Remove from heat, and let the tongue rest in the water for 30 minutes. Place the tongue on a cutting board. Peel and discard the skin. Make a dozen 1 inch slits all around the tongue. Press the cut pieces of bacon into the slits. Don't forget to strain the broth from the pot, and set aside.

Preheat oven to 350 degrees. Heat stockpot over medium heat with 2 tblsp of olive oil and the remaining onion. Cook until translucent. Add the rest of the vegetables, season with salt, black and red peppers. Cook until tender and deglaze with 1/2 cup of white wine and 1 cup of broth. Season to taste with salt and pepper if necessary. Put the tongue back in the pot, cover with vegetables, and cook in the oven for 1 hour. Baste every 20 minutes. Remove from the oven and let rest for 10 minutes. Cut out the bones at the back of the tongue, slice, and serve over polenta with juices. Oh that juice. Garnish with parsley.

Polenta: Heat 3 cups of stock until boiling. Add the polenta in a thin stream, stirring. Stir constantly until thickened, about 2 minutes. Turn off heat, add cheese, olive oil, salt and pepper to taste.

This dish is a thumbs up for a chilly evening. I am positive it can convert any non-tongue eaters, and make the tongue fanatic happy. I tested it. Tongue, all evening and all night!

Comments

  1. When I first saw the photo on PhotoGrazing, I just wanted to stick my hand in there!! It looks like a sock! ... Yeah, normally... people don't put their hand in a sock.... Something must be wrong with me.


    Hahaha. My dad loves to eat tongue, but I simply can't stand it. But I will trust you if you say this will convert any non-tongue eaters. >.<;

    ReplyDelete
  2. Stick bacon in the tongue! You may want to pet the tongue, it does have a texture.

    ReplyDelete

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