Have you ever eat beef tongue in your life? Some people may be squeamish about eating beef tongue because of its appearance. Others may consider it only a food for low-income populations. Some fear it will be tough or rough in texture. In fact, many fine cooks consider beef tongue to be a delicacy.Hubby requested me to look for beef tongue. He had tried Spanish cooking beef tongue and keep praising beef tongue it's a fantastic great dish!! I looked high and low for beef tongue but not many store carry beef tongue.At last I found beef tongue at Asian store at the frozen section!! Beef tongue is a byproducts of cow and it's high in protein, low in sodium, and contains no sugar or carbohydrates, making it an ideal food for people on low-carb, low-glycemic, or high protein diets. As an added benefit, it is also high in vitamin B-12, which boosts the production of red blood cells. Hubby was amazed with the softness of beef tongue I cooked.He said the beef tongue's texture is tender and softer than Fillet Mignon!!Ingredients:
1 average size tongue,about 3 pounds(thawed,previously frozen)
2 medium size onion,peeled and cut into 1/2
4-5 cloves garlic
1 cup cream/ while milk
2 tbsp oil
1 tbsp ground black pepper powder
2 tbsp beef bouillon powder
salt to taste
1:Wash tongue and place in a large pot of water to cover. (I used pressure cooker to cut down the boiling time).Simmer with onion and 2 tbsp salt until no longer pink, about 50 minutes per pound of tongue. I boiled in pressure cooker for 35 -40 minutes.
2:Remove from water and let rest until cool enough to handle. Peel skin from tongue and trim gristle.
3:Heat large skillet with oil and garlic at medium heat until lightly brown,add in milk ,seasoning and whole beef tongue for 3-5 minutes.Removed tongue from heat and cut into 1/4 inch slices.
4:Serve with bread ,tako or rice.
Pre-boiled beef tongue