If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: It is not really a Jewish\Israeli high holiday without beef tongue. From very young age I liked the recipe my Bulgarian grandmother made for passover, specially for me. But I don't have that one. So for this year's high holidays I decided to create one of my own with an idea that came from my boyfriend's Moroccan grandma. Since Tongue really takes well lemony flavor, the artichokes and the capers really complement it well and make it lighter and very delicious. You have to try it even if you don't eat internal organs, it is so good and tender. —Cordelia
- 1 beef tongue (preferably not frozen)
- 1 big carrot
- 1 big onion (quartered)
- 2 bay leaf
- 8 Peppercorns
- 5 sprigs parsley
- 2 stocks of celery
- 2 teaspoons Turmeric
- 1/4 cup white vinegar
- Water to cover the tongue
- Put the tongue in a pan that can comfortably can fill it (slightly bended).
- Slice the carrot, onion and celery to big pieces and add to the pot.
- Add the rest of the ingredients to the pot.
- Cover everything with water, so the tongue is completely submerged in the water. Bring to a boil. Reduce the hit and simmer for about 1.5 hours.
- Take the tongue out and cool for a little while on a cutting board. When you can touch it with out burning your hands or scream, peel the outer skin of the tongue. If it does not peel very easily return the tongue to the pot and simmer for half an hour more.
- Once peeled, with a very sharp knife, cut the tongue to 1cm slices (widthwise, slices look like sort of rounds). Sieve the poaching liquids and discard the veggies, but keep the broth (you will need only part of it, you can freeze the rest as beef stock for another use).
Cooking the Tongue in Gravy:
- 1.5 large yellow onion
- 3 cloves of garlic
- 6-8 filets of anchovies (or 2 tablespoons of anchovy paste)
- 1 bay leaf
- 2 tablespoons capers (in liquid)
- 1 pound frozen artichoke hearts (2 bags)
- salt & pepper
- 2 cups of tongue poaching liquids
- Cut the onion to cubes and sauté in a different wide and more shallow pot for about 15 min in medium hit. The onion should stay pale and translucent, caramelizing just slightly.
- Mince the garlic and the anchovies (if you do not use paste) add to pan together with anchovies. Sauté for a minute and add the capers and bay leaf.
- Add the sliced tongue (slices can overlap, but the best is to have it in one layer). Cover with poaching liquids, up to 2 cups and add salt and pepper. Bring to a boil reduce the hit and simmer for 30 mins.
- In the meantime thaw the artichokes hearts and add them to the pan. Bring to a boil, reduce the hit and simmer for another 20-30 min.
- If the sauce is too runny, you can simmer on high heat for 5-10 min just before serving.
- Very good for reheating as well.
- This recipe was entered in the contest for Your Best Nose to Tail Recipe