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Recipes with beef tongue

3 recipes that use beef tongue, with photos, step-by-step instructions and cook times. The quickest, Gyutan (Sendai grilled beef tongue), takes 60 minutes. It is most often cooked with bay leaves, black peppercorns and garlic.

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Lengua a la vinagretaBeef tongue with vinaigrette

Argentina's Nochebuena is a hot summer night, so the table is full of cold dishes, and lengua a la vinagreta is one of the classics: beef tongue simmered until tender, peeled, sliced and covered with a sharp vinaigrette of parsley, garlic, red pepper, onion and chopped hard-boiled egg. It is made a day ahead and served chilled with vitel toné and Russian salad. Chef's tip: peel the tongue while it is still hot, as the skin comes away easily then and clings once it cools.

210 minArgentinianMeatGluten free
by KrazyBadal 0 views

Tacos de lenguaBeef tongue tacos

Tongue tacos are prized in the taquerías of Mexico City, Puebla and Guadalajara for their melting, rich texture, and they are a classic Saturday treat. The tongue is simmered for hours with onion, garlic and bay, peeled while warm, diced and seared until golden, then served in small tortillas with sharp salsa verde, onion and cilantro. Chef's tip: peel the skin while the tongue is still hot; once cold it sticks stubbornly.

210 minMexicanMeatGluten free
by KrazyBadal 0 views

Gyutan (Sendai grilled beef tongue)

Sendai, the biggest city in Miyagi prefecture, turned beef tongue into its signature dish in the years after the Second World War. Specialist gyutan restaurants line the streets around Sendai Station, and the classic set is always the same: grilled tongue, a bowl of rice cooked with barley, a clear oxtail soup and a few pickles with a green chilli miso. This home version uses tongue sliced by a butcher, a short salt cure and a very hot pan, with a quick clear beef soup in place of the long-simmered oxtail. The meat should be chewy in a pleasant, bouncy way, with a smoky crust. Chef's tip: ask the butcher to peel the tongue and cut it into 1 cm slices; thick slices with shallow cuts on both sides stay juicy, while thin ones dry out in seconds.

60 minJapaneseMeat
by KrazyBadal 0 views

Goes well with beef tongue