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Smoked Beef Tongue

ochki
Beef tongue is one of the most underused parts of beef in USA and one of the tastiest ones. It has rich savory flavor and soft, fine, and velvety texture.
Usually I just boil tongue with root vegetables in salted water for 2 hours, slice, sear, and serve with some sauce and mushed potato on a side. Because I have a smoker now, I decided to smoke it, and I loved it.
Smoked tongue can be served just with salad or on sandwiches. Horseradish is the best condiment to serve with tongue.




Beef tongue

For curing
:

Salt  200g

For marinade:

Olive oil
Garlic
Dill
Bay leaf
Thyme
Juice and zest of one lemon
Pepper

To serve:
Radish
Fresh or prepared  horseradish
Cucumber
A squeeze of lemon

Fully cover the tongue with salt. Refrigerate for 6-7 days, turning every 24 hours.




Remove tongues from  salt.




Rinse under running water.




Place tongue in a large pot.
Add enough cold water to cover the tongues by a couple inches. Simmer tongues for 2 hours.




Fully cooked tongue.




The skin should be removed  while tongue is still hot.
Cut skin open and peel the skin off.




Trim excess fat and remaining skin on sides.




Cleaned tongue.
It is very delicious just like it is, thinly sliced, cold or hot with horseradish sauce.




Marinate tongue in mix of olive oil, juice and zest of 1 lemon, garlic, thyme, dill, bay leaf, black pepper (or any other herbs and spices).




For the best result use vacuum sealer. Vacuum sealer pulls the air out, so tongue fully covered with marinade.
Marinate in refrigerator for 48 hours.





Fill 2/3 of water plate in smoker with liquid (water+ red wine) +aromatics (lemon slices, dill stems, fennel leaves, thyme, lemon peel, rosemary)



Smoke for 1 hour.




To serve, slice thin at slight angle.


 

Comments

( 3 comments — Leave a comment )
(Anonymous)
Mar. 9th, 2011 06:51 pm (UTC)
Really Cool
I smoked one at Christmas time and was really impressed with how delicious they are. I used a different brine/cure but it came out like ham. The last time I had had one was when my mom made it in the crockpot when I was a kid and it was from hell. You have a lot of meditteranean elements(fennel, rosemary)in yours which is interesting. James Beard's hors d'oeuvres cookbook mentions beef tongue several times so I got interested in it. Beautiful photos by the way.
shastatour
Nov. 23rd, 2012 07:00 pm (UTC)
I am trying this today
Looks like this is an old post, but, nonetheless it sounds fantastic. The tongue sat in the salt for 6 days in a tupperware container instead of a plastic bag. I am boiling it right now and will marinade for 24 hours due to a time constraint and smoke tomorrow with oak. I will let you know how it turns out. I have tried corning tongue and doing a Central American tomato and raisin type sauce but wanted something different this year and this sounds perfect.
shastatour
Nov. 25th, 2012 04:34 pm (UTC)
The tongue turned out very good. A bit salty though it made a great reuben sandwich. Thanks for the recipe!
( 3 comments — Leave a comment )