Cooked Tongues Blymire

Cooked Beef Tongue, from Caroly Blymire’s French Laundry at Home

  • Allow 2 1/4 lbs for 4 servings
  • Smith Meadows beef tongue is available whole
  • Before cooking, soak the tongue in cold water for several hours, changing the water a number of times
  • To boil the tongue, immerse it in cold, salted water with an onion (studded with whole cloves), celery stalk, and carrot. When cooked, drain and skin. Tongue is best served with spicy sauces
  • When the cooking liquid if to be used later a as stock, parboil the tongue for 15 minutes, skin it and then return it to the pan and continue to cook it as normal
  • Tongue should be sliced diagonally into very thin slices

    Skinned Tongue Blymire

    Skinned Beef Tongue, from Carol Blymire’s French Laundry at Home

Braised Tongue
serves 4

braise beef tongue

braise beef tongue

1 tongue, soaked and drained
3 TBSP butter
3 TBSP olive oil
2 onions, thinly sliced
3 carrots, sliced
3/4 cup dry white wine
9 ounces canned tomatoes
salt & pepper

Parboil the tongue in salted, boiling water for 20 minutes, then drain and skin the top of the tongue. Meanwhile, heat the butter and oil in a pan, add the onions and carrots and cook over low heat, stirring occasionally, for 5 minutes.  Add the tongue, cover and cook for 2 minutes more.  Mash the tomatoes with their juices in a bowl, add to the pan, cover and simmer for about 1 1/2 hours until the tongue is tender. Remove the tongue from the pan. Ladle the cooking juices into a food processor or use a hand held blender to puree sauce.  Reheat the sauce for a few minutes. Slice the tongue, place on a warm serving dish and spoon the hot sauce over it.

Spicy Tongue
serves 4

Beef tongue at Quinn's on Capitol Hill, DC

Beef tongue at Zoe’s in Washington, DC

3-4 TBSP Dijon mustard
8 boiled tongue slices
1 1/2 cup bread crumbs
3 TBSP clarified butter or ghee
salt & pepper

Mix the mustard with a pinch of pepper in a bowl and spread the mixture on both sides of the tongue slices. Cover with the bread crumbs, pressing them in place with the palms of your hands. Melt the clarified butter or ghee in a skillet, add the slices of tongue and cook until golden brown on both sides. Season lightly with salt and pepper, remove with a slotted spatula and drain on paper towels.

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