Beef Tongue With Horseradish Recipe 355

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BEEF TONGUE AND HORSERADISH SAUCE



Beef Tongue and Horseradish Sauce image

Different and not for everyone. The first time I served this family dish to my husband, he just looked at me.... and then he tried the first bite and loved it!

Provided by Aroostook

Categories     Beef Organ Meats

Time 4h30m

Yield 30 serving(s)

Number Of Ingredients 7

1 beef tongue
2 medium onions
2 bay leaves
salt and pepper
2 whole cloves
1 cup heavy cream
2 tablespoons prepared horseradish

Steps:

  • Scrub fresh beef tongue with vegetable brush in running water.
  • Soak 1 hour in salted water.
  • Place tongue in pot, cover with hot water.
  • Add spices and simmer for 4 hours.
  • Remove pot from heat and let cool.
  • Remove cooled meat from pot.
  • Using a sharp knife, split outer layer, trim and remove outer layer of skin.
  • To serve, slice thin at a slight angle.
  • Reheat in microwave for 1 minute.
  • Serve with horseradish cream.

SMOKED BEEF TONGUE WITH TOMATO-HORSERADISH SAUCE



Smoked Beef Tongue With Tomato-Horseradish Sauce image

Provided by Pierre Franey

Categories     dinner, main course

Time 1h

Yield 4 - 6 servings

Number Of Ingredients 11

1 fully cooked beef tongue, about 2 1/2 pounds
2 bay leaves
4 sprigs fresh thyme or 1 teaspoon dried
2 whole cloves
1 garlic clove, peeled
1 1/2 cups coarsely chopped onions
1 tablespoon butter
1 teaspoon finely chopped garlic
1 1/2 cups canned crushed tomatoes
4 tablespoons grated fresh horseradish or prepared
Salt and freshly ground pepper to taste

Steps:

  • Place the tongue in a kettle and cover with water. Add 1 bay leaf, thyme sprigs, cloves, peeled garlic and 1/2 cup of the onions. Bring to a boil and simmer for 40 minutes or until tender. At the end of the cooking period, let the tongue stand in the liquid to keep warm.
  • Meanwhile, heat butter in a small saucepan. Add remaining cup of onions and chopped garlic. Cook briefly, stirring, until wilted. Do not brown. Add tomatoes and horseradish, remaining bay leaf, salt and pepper. Bring mixture to a boil and simmer, covered, for 20 minutes.
  • Transfer the mixture to a food mill or food processor. Blend until it is medium coarse. Serve hot with the tongue sliced.

Nutrition Facts : @context http, Calories 419, UnsaturatedFat 14 grams, Carbohydrate 17 grams, Fat 28 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 12 grams, Sodium 712 milligrams, Sugar 5 grams, TransFat 0 grams

BEEF TONGUE WITH HORSERADISH RECIPE - (3.5/5)



Beef Tongue with Horseradish Recipe - (3.5/5) image

Provided by á-25087

Number Of Ingredients 21

Tongue:
1 (2 lb) fresh beef tongue
1 small onion, sliced
6 garlic cloves, smashed
1 bay leaf
1 whole star anise
2 whole cloves
1/2 tsp black peppercorns
1 1/2 Tbsp salt
2 Tbsp peanut oil, suet, or extra virgin olive oil
Sauce:
1/4 cup chopped shallot
2 Tbsp butter
2 Tbsp all-purpose flour
1/4 cup cream
1 cup stock or reserved cooking liquid from tongue
2 Tbsp whole-grain mustard
1/2 - 2 Tbsp prepared horseradish
2 Tbsp fresh dill, chopped
1 Tbsp fresh parsley, chopped
1/2 tsp fresh lemon juice

Steps:

  • Preheat oven to 300˚F. To cook the tongue, rinse it well with cold water and place in a large oven-safe pot or dutch oven. Add water to cover by a couple inches and then add the remaining spices and aromatics. The spices listed here are a guide, but feel free to mix it up. Cover the pot and bring to a boil, then place the pot in the oven for about 3 hours, until the tongue is very tender. This can all be done in a slow cooker as well, if you desire. When tongue is tender, let it cool uncovered in it's cooking liquid until cool enough to handle (now's a fine time to make the sauce). If you're in a hurry, you can take the tongue out of the liquid to speed the process. Reserve some of the cooking liquid for the sauce, or you can simply use stock, or even milk. For the sauce, heat the cream together with reserved cooking liquid or stock in a small pan, keep covered at a very low simmer. Melt the butter in a medium saucepan over moderate heat. Add the shallots and cook gradually, stirring, until softened. Whisk in the flour and cook, whisking briskly for about 1 to 2 minutes, until blonde. Then, gradually whisk in the pre-heated liquid, whisking constantly so as to avoid lumps (preheating the liquid also helps to prevent the sauce from seizing and creating lumps). Bring to a boil whisking. Reduce heat to a simmer and continue whisking for a couple minutes until slightly thickened. Stir in the mustard, horseradish, parsley, dill, and lemon juice and season to taste with salt and pepper. Depending on how strong your horseradish is, you may need anywhere from ½ to 2 tablespoons. Add a small amount at first and then adjust to taste once all the ingredients are in. Keep covered on the stove on very low heat. Peel off the skin (ahhhh) and trim away any remaining nastiness. Slice the tongue into ½-inch thick slices on a slight bias. Heat a skillet over medium high heat and add just enough oil to create a thin film. Add the tongue slices, being careful not to overcrowd the pan, and fry for a few minutes, until nicely browned. Turn the slices and brown the other side for a couple minutes as well. When done, fan the tongue slices out on a plate and drizzle with sauce. Garnish with parsley and serve. Then, admit that it's really quite tasty.

TONGUE WITH MUSTARD-HORSERADISH SAUCE



Tongue with Mustard-Horseradish Sauce image

Categories     Milk/Cream     Beef     Mustard     Horseradish     Meat     Spring     Winter     Anise     Dill     Simmer     Boil     Gourmet

Yield Serves 6

Number Of Ingredients 18

For tongue:
1 (3 pound) fresh beef tongue
1 large onion, sliced
6 garlic cloves, smashed
1 bay leaf
1 whole star anise
1/2 teaspoon black peppercorns
2 tablespoons salt
For sauce:
1/4 cup chopped shallot (1 large)
2 tablespoons unsalted butter
1 1/2 tablespoons all-purpose flour
1/4 cup heavy cream
2 tablespoons whole-grain Dijon mustard
1 tablespoon bottled horseradish
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh dill
1/2 teaspoon fresh lemon juice

Steps:

  • Cook tongue:
  • Rinse tongue well with cold water and place in a deep 6- to 8-quart pot. Add cold water to cover by 3 inches, then add remaining tongue ingredients. Cover pot and bring to a boil. Simmer, partially covered, until tongue is fork-tender, 2 1/2 to 3 hours. fork-tender, 2 1/2 to 3 hours.
  • Transfer tongue to a cutting board (reserve 1 1/2 cups cooking liquid) and, when cool enough to handle, peel off skin and trim any fat or gristle. Skim off fat from cooking liquid and pour liquid through a paper-towel-lined sieve into a large bowl, discarding solids. Keep tongue warm, covered.
  • Make sauce:
  • Cook shallot in butter in a 2-quart heavy saucepan over moderate heat, stirring frequently, until softened. Whisk in flour and cook, whisking, 1 minute. Gradually whisk in reserved cooking liquid and cream, then bring to a boil, whisking.
  • Simmer sauce, whisking, until slightly thickened, 2 to 3 minutes. Whisk in mustard, horseradish, herbs, lemon juice, and salt and pepper to taste.
  • Slice tongue and serve with sauce.

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