If there is one thing that I try to get guests to try at The Harvest Vine, it would have to be the Beef Tongue. Beef Tongue is just one of those dishes that people seem to be so scared off because of what it is…. a tongue of a cow. Most of the people who are disgusted with beef tongue usually explains to me that they actually have had it before, usually made by their parents or grandparents, but it was just never good. Well thanks moms, dads, grand mothers and grand fathers. You have ruined something so great to these people and its time for a redemption…
It might not sound like the most appetizing thing to eat, let alone look like something that a human should ever have to put into their mouth, but I feel that is a completely versatile piece of meat. It’s like the better roast beef. When you thinly slice it, it’s perfectly good served cold. It has the melt in your mouth texture that resembles the texture of a perfect slice of roast beef along with a great red wine flavor and saltiness that it absorbs in the brining process. You can the tongue into thicker pieces and sear each side of of the slice until its peferctly crispy and caramelized and still retain that great texture that the tongue has.
This is the process that a beef tongue undergoes until it reaches ultimate (and very edible) tastiness.
We brine the tongue(s) in a red wine brine with salt, sugar, aromatics, mirepoix, and of course, red wine for atleast 3-4 days. Brining aids with the flavor and texture of the tongues outcome.
Tongue In Brine!
Then we strain the mirepoix and aromatics then discard the brining liquid. We caramelize the mirepoix in hot pans and then add tomato paste and choricer paste then cook it down. Deglaze the pan with red wine and then add everything to the beef tongue and cover with beef stock/water with garlic cloves and herbs.
Tongue ready to be braised!
Braise at 325F for 4-5 hours with turning the tongue half way through until you can poke a knife or skewer through the tongue with no resistance. Then pull out tongue from liquid and let sit at room temperature until cool enough to handle. Strain the braising liquid from the mirepoix and etc and save for later use.
Tongues ready to be pulled out.
Once cool enough to handle but still warm, carefully pull off the skin from the meat from the tongue. You can do this while the tongue is cool, but it is much easier when the tongue is still warm. It should come off pretty easy but to take off skin with out ripping meat off, just carefully maneuver your finger between the skin and the meat, gently separating the two from each other. Otherwise, just go a head and rip that skin off!
The Naked Tongue
Once the skin is off, the tongue is all ready to use! Right now, our work has the tongue on the menu for Seattle Restaurant Week as a salad. The tongue is chilled then thinly sliced and then covered with alioli (garlic mayonnaise), sliced pippara peppers, sea salt, and a really nice arbequinia olive oil. It’s a really simple salad that really lets the flavor of the beef tongue shine. The pipparas bring a nice acidic kick to the dish and then the alioli brings it all together to really balance out all of the richness of the tongue and the acidity from the pipparas.
Lengua de Vaca
Lengua de Vaca
We also have it on the brunch menu as a bocadillo (a small sandwhich in Spain) where we warm up the sliced tongue and then serve it with braising liquid as a dipping caldo (think like a French Dip, but rather a ‘Basque Dip’). There was also a request for a tongue dish so I made a dish with panaderas potatoes, seared tongue, 2 poached eggs, alioli, and demi. It turned out to be a great dish and the customer even said it should be put on the menu ASAP. We’ll see about that! =]
Beef tongue with Panaderas potatoes and Poached eggs.
This was a great post to me because I love trying to get people to try to be more adventurous and to be not so afraid of food like this especially when they are something as delicious as tongue!