Nations Best® Recipes
Braised Beef Tongue
8
The bacon that is cooked with this Nations Best® Tongue recipe, as well as the root vegetables, add a nice flavor dimension to this dish. The parchment paper helps to keep the Tongue submerged while cooking, for more even cooking.
Meat Suggestions
Ingredients
- 2 Tbsp olive oil
- 1 onion, coarsely-chopped
- 1 turnip, chopped
- 1 carrot, chopped
- 2 celery ribs, chopped
- 1 Nations Best® Pickled Beef Tongue (3 lb, raw)
- 6 c beef broth
- 1 bouquet garni
- 6 black peppercorns
- 2 strips bacon
- Butter, for greasing
- Prepared meat glaze
Directions
- Heat the olive oil in a large heavy pot over medium heat. Add the onion, turnip, carrot and celery. Cook, stirring occasionally, until softened, about 10 minutes.
- Place the Tongue on top of the vegetables. Add the broth to cover, the bouquet garni and peppercorns. Lay the bacon over the top and cover with a piece of buttered parchment paper and the lid, and simmer until tender, about 2 1/2o 3 hours.
- Remove the Tongue from the cooking liquid and cool. Trim off the connective tissues and skin from the Tongue. The skin should come off easily. Remove any excess fat.
- Cut the Tongue in half lengthwise and place the halves on a baking sheet. Brush them with meat glaze.
- Reheat in a warm oven. Slice into -inch slices and arrange on a platter with mashed potatoes or sauted spinach.