Beef Tongue in White Sauce
Beef Tongue in White Sauce is a dish that is very similar to Beef Stroganoff. The beef tongue chunks are even more tender than beef and the sauce is very creamy. This goes well with any grain, pasta or even mashed potatoes. To speed up the process of cooking the beef tongue, cook it in an Instant Pot for about 70 minutes.
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.
Nevertheless there is a list of things that I need to and want to improve on all the time, regardless 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. What are some things that you want to improve on? Are there any habits that you were able to break or make in the past?
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 my dad makes. For those that have never tried tongue meat you’re really missing out. It’s similar to beef chuck, but the meat is a lot more tender. Where I come from, beef tongue is cooked several ways. One is just slicing it cold, then serving it along side all cold cuts. Russians also make really good beef tongue aspic. Any choice you go with, is a great choice!
But! Today, I want to encourage you to try Beef Tongue in white sauce, try it and you won’t regret it!
HOW TO MAKE BEEF TONGUE IN WHITE SAUCE:
Beef Tongue in White Sauce
- 1 Beef Tongue
- 1 large onion peeled, whole
- 1 large carrot peeled
- 1 bay leaf
- 10 peppercorns
- 6-7 stems of parsley
- 2 cups heavy cream
- 1 cup milk
- 1 cup sour cream
- 1 small onion diced
- 2-3 tbsp unsalted butter
- 2 tbsp all purpose flour
- 1-2 cloves garlic crushed/chopped or 1/2 tsp. garlic powder
- 1/2 tsp. ground pepper
- 3 tbsp parsley rinsed and chopped
To cook the beef:
Wash the tongue under cold running water.
Place it in a large pot, cover with water and bring to boil.
With a skimmer continually (for the whole duration of cooking) collect the foam and other things that come to the top, keeping the stock clear. (You can use this stock to make soup or reduce it and then freeze it in an ice cube tray to use for sauces later)
Do not cover with lid.
Reduce the heat to low and simmer for about 2 hours being vigilant to keep the meat submerged under water. 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 when the meat is almost fork tender but not there yet, add the onion, carrot, peppercorns, bay leaf and salt (to make the stock salty). 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, remove the outer tongue skin.
Cut the meat into 1/4 inch slices and then cut those slices into strips.
To make the white sauce:
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.