Let’s face it, they’re not pretty. They look like huge, well, tongues. So just don’t think about it being a tongue. Think of it as a culinary delicacy. Tongue is soft, tender, and lean, with a unique texture.
With very little work, you can turn this piece of cow into a fabulous “cold cut” for hors d’oeuvres. All you need to do is poach the tongue, just like you were poaching a chicken.
Not intended to offend anyone, but this is a tongue!
1 beef tongue, about 3 1/2 pounds, at room temperature
1 onion, quartered
3-4 stalks celery, quartered
10 baby carrots
1 leek, cleaned, quartered
1 bunch parsley
5 bay leaves
1 head of cloves, sliced horizontally
Handful of whole black pepper corns
2 teaspoons salt
Place all of the ingredients in a large pot. Add enough water to cover everything. Bring it all to a boil on the stove, then simmer, covered, for about 2 – 2 1/2 hours.
You could heat the broth ingredients first, and then add the tongue, but this way works well, and you do end up with a great meat plus a good broth. After cooking, remove the lid and let the mixture cool a bit, then remove the tongue and set on a plate to cool completely.
Remove the fatty chunk at the base of the tongue, but don’t discard it. Peel the tongue – especially the top part of it where you can see the taste buds. It doesn’t all work with the pinch and pull method; a paring knife comes in handy.
Slice the peeled tongue crosswise into 1/4 to 3/8″ slices. Tongue is good at room temperature, or cold. I love it with Dijon mustard and good bread.
The slices are wonderful as part of an charcuterie platter, along with cheeses, olives, and cornichons.
If you don’t want the tongue as a cold cut, sear the slices instead in hot skillet with a teaspoon of olive oil. Add salt and pepper after turning. I sliced up that piece I cut off the tongue to make these non-uniform strips to sear.
I like to put these in flour tortillas and eat with onions and cilantro, and you can make a more involved filling like Rick Bayless’s creamy zucchini and corn. Or, serve the hot seared tongue with crispy potatoes and a couple over easy eggs.
Tongue is also good with pigs’ feet, but that’s another post!
Make sure to use this wonderful broth in another recipe! I added potatoes and leeks for a quicky soup!