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.
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.
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.
Cut the meat into 1/4 inch slices and then cut those slices into 2-inch strips.
Add 2 tbsp flour and cook it in the butter, continuously mixing it with a spoon, about 2 minutes.
Add the chopped beef tongue, 2 cups heavy cream, 1 cup milk and 1 cup sour cream, salt and 1/2 tsp pepper. Mix with a spoon until smooth and creamy. Add 1-2 crushed garlic.
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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