What To Do with Beef Tongue? [moved from General Chowhounding Topics]
I picked up some beef tongue at a local Asian market at my husband's request, and I am looking for some recipes/meal suggestions. He typically likes it in his Vietnamese pho, but pho is a long undertaking that I'm not prepared for right now!
The tongue I bought isn't whole; there's about a pound of it, and it's sliced fairly thin. Any tasty ideas?
1. Make and use in a quick version of pho
2. With sauerkraut, served with rice
3. In a sandwhich
4. Julienned in fresh (not fried) lumpia
Of course, a poster on another thread about sushi provided a very entertaining (and slightly disgusting) menu from a restaurant in his/her town. If you live in the same kind of place, I'm sure beef tongue sushi would be spot on!
A local Japanese place makes a wonderful terrine with beef tongue, asian pear or persimmion, and a simple shoyu jelly.
I'm not sure why it was sliced at the store; the reason I bought it sliced is because I was thinking sliced would be best for pho, and then after I got home I realized I wasn't going to have time to make pho w/it. But I do agree w/your boiling method when it's whole, esp. for use in tacos!
I don't have recipes and am not a pho'xpert, but I would guess something like: toss a couple of beef bouillon cubes + a star anise and a clove in water as it starts to simmer; remove these latter; toss in a touch of fish sauce and grated ginger, then feather-cut onion, tongue slices, sliced scallion, and some sliced chilis. Place cooked rice noodles in bowl, add stuff from the pot. Add torn cilantro.
Serve it cold in a pickley, slightly creamy dressing, Basque style, or serve it warm with good, spicy green salsa and tortillas. (The latter is better with roasted whole tongue, quite rare, peeled and sliced thick, but the flavor of tongue goes well with spicy green salsa - especially if it has some tart tomatillo flavor.)
I have always bought tongue whole, simmer it whole (or in several large chunks to fit the pot), and served it sliced latter. In fact I'm cooking two that I bought at Sams Club. I'll probably freeze half it.
I wonder how tender your slices are. I'd suggest quickly sauteing a slice or two, or a brief simmer, and taste.
I don't know about Asian ways of eating tongue, but Europeans seem to prefer a piquant sauce - something with mustard, pickles, capers etc. It is also very popular in Latin American cooking. Tacos have already been mentioned. A savory peanut sauce also works well (Ecuador and Columbia). I wonder if the Spanish use it in tapas.
I simmer it until I can peel the outside off, then simmer for a long time in garlic, onion, and oregano until I can shred it. It's great in tacos and burritos.
WOW less than a buck ha nice...... here's a smpl and ez way to make fast beef tongue,....Cold, already boiled beef tongue
.................................Cut tongue into 1/3 inch thick slices.
Marinate for half an hour in Worcestershire sauce.
Roll in cracker crumbs, then in beaten egg and again in crumbs.
Saute in butter until well browned.
Remove tongue from pan and set aside.
Put into the pan a tablespoon of butter. When hot, stir in a tablespoon of flour. Cook until smooth, and light brown.
Add 1/2 cup of stock and 1/2 cup of tomato puree or 3 tablespoons of tomato catsup to the flour.
Bring to a boil, stirring briskly.
Serve with the timbales.
If a more highly seasoned sauce is preferred, add a teaspoon of minced parsley, half a teaspoon of kitchen bouquet, a few drops of onion juice, and celery salt to taste.
A German friend does this:
boil the tongue, peel it and slice
serve with white sauce generously laced with horseradish
and boiled potatoes alongside