Beef Tongue Recipe
Beef Tongue Recipe is a dish that is very similar to Beef Stroganoff. The beef tongue chunks are even more tender than regular beef and the sauce is very creamy. This goes well with any grain, pasta or even mashed potatoes. Scroll down below to see how you can cut down cooking time with a Pressure Cooker.
How does it feel writing 2013 on your checks these days? It takes me forever to get used to writing the new year on my stuff. I really hope this year brings only good things. I don’t make New Year’s resolutions, because a different number on the calendar does not give me more motivation to start or change things, but hey! if it works for you, I hope you succeed!
Things to be better at…
Nevertheless, there is a list of things that I need to and want to improve on all the time, regardless of the year or month. The list includes spending more time with kids doing what they love; teaching my 5-year-old some preschool stuff; being more organized with my paperwork; learning sign language and teach it to my 3-year-old; breaking the habit of procrastinating and making a schedule for the week and then sticking to it.
Beef Tongue Recipe
While you think of the answer, let me share a recipe of this beef tongue in white sauce.
This is my dad’s recipe and it’s something I always love when he makes it. He’s always made it this way: boiled it until tender perfection, then combined it with caramelized onions, garlic, and white cream sauce.
Sometimes he would serve it with cooked buckwheat, pasta or mashed potatoes. But sometimes, we would just eat it with a piece of crusty bread, dipping and mopping the delicious white sauce, then scooping the tender pieces of beef tongue. Yum!
What does Beef Tongue taste like?
For those that have never tried tongue meat, you’re really missing out. It’s similar to pot roast beef chuck, but the meat is a lot more tender. Basically slow cooked beef you would have to chew, but with beef tongue, it’s so tender that you barely have to.
How to serve Beef Tongue
Where I come from, beef tongue is served in a couple of ways. One is just slicing it cold, then serving it alongside all cold cuts.
Another is using the Beef Tongue in place of the regular beef chuck to make something like Beef Stroganoff, which is what this recipe is. Russians also make really good beef tongue aspic, but any choice you go with is a great choice!
Today, I want to encourage you to try Beef Tongue in white sauce, try it and you won’t regret it!
Beef Tongue in White Sauce
How to cook Beef Tongue on Stovetop
Wash the tongue under cold running water. Place it in a large pot, cover with water and bring to boil.
Reduce the heat to low and simmer for about 2 hours being vigilant to keep the meat submerged under water and to skim the top from impurities. You can place a smaller lid on top of the tongue to keep it submerged (by the weight of the lid). Add hot boiling water to the pot as it evaporates.
After about 2 hours add the onion, carrot, peppercorns, bay leaf and salt and simmer for another 40 minutes to 1 hour.
When the meat is fork tender, remove it from the pot into a different bowl. Let it cool. Add the parsley to the stock and turn the heat off.
Once the meat is cool enough to handle, peel off the outer tongue skin.
How to Cook Beef Tongue in a Pressure Cooker (Instant Pot)
Place beef tongue into the pressure cooker pot and cover with water by about 2 inches. Also add the onion, carrots, peppercorns, bay leaf, salt, and parsley.
Set the pressure cooker to "Manual" and cook on "high" for 90 minutes. Then allow natural pressure release.
Then, remove the tongue out of the broth and peel off the skin. Allow to cool.
To make Beef in White Sauce
Cut the meat into 1/4 inch slices and then cut those slices into 2-inch strips.
Heat the skillet with the butter, add the onion and sweat it, about 3-4 minutes.
Add the flour and cook it in the butter, continuously mixing it with a spoon, about 2 minutes.
Add the chopped beef tongue, heavy cream, milk and sour cream, salt and pepper. Mix with a spoon until smooth and creamy. Add the crushed garlic or garlic powder.
Let come to a boil and cook for another 3-4 minutes, continuously mixing with a wooden spoon to prevent scorching.
Add the chopped parsley. Mix. Serve right away.
Serve over mashed potatoes, pasta, rice or buckwheat.
The meat stock that's left over can be used to make a wonderful soup or reduced further to half it's amount, frozen in ice cube tray and used to add flavor to sauces.
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