Citrus-Cayenne Beef Tongue
Often overlooked, beef tongue becomes truly savory and tender after simmering in broth for several hours.
Servings : 6 Prep Time: 10 minutes Total Time: 8 hours
- 2 lbs tongue
- 2 carrots, roughly chopped
- 1 onion, roughly chopped
- 4 celery stalks, roughly chopped
- 1 leek, green part roughly chopped
- 8 cloves garlic, peeled
- 3 bay leaves
- 4 tbsp butter
- 1/2 tsp cayenne pepper
- Juice of one lime
- Salt and pepper, to taste
Place the tongue, carrots, onion, celery, leek, garlic, and bay leaves into stock pot. Add water until all ingredients are submerged. Bring to a boil, reduce to a simmer, and cook for 8 hours with the lid on but tilted.
Pull the tongue out of liquid and peel the outer layer of skin off. Chop the tongue meat into cubes.
Heat the butter in a sauté pan over medium-high heat. Add the tongue, cayenne, lime, salt, and pepper to taste. Cook until tongue is browned all over.
Related cuts: Tongue