Beef Tongue with Capers
This week I bring you this exceptional recipe of Beef Tongue.
This recipe is so extra-ordinary because of the unique combination of flavors. When I saw the recipe in my Mom’s book my heart raced with excitement to give it a try and it did not disappoint me at all.
Beef Tongue
Have you ever tried beef tongue? If you haven’t let me tell you that you are missing out on a delicious, tender and flavorful meat.
If you take the name tag out of the dish, you will be in for a big surprise…
My kids started eating it since they were little and now they wait happily for the nights that I make tacos de lengua for dinner.
Beef tongue is usually consumed in Mexico in traditional ways like with green sauce or simply just boiled, chopped and served in the most delicious everyday delicacy that is commonly known as tacos (yummm)
The texture of the beef tongue is tender, it doesn’t have a strong flavor, on the contrary, the flavor is quite mild.
How to cook Beef Tongue?
Cooking the beef tongue is pretty simple, it does take a few hours but the wait is totally worth it!
Depending on the latitud from where you live, the cooking time will vary from 2-4 hours. Since its recommendable to boil it in one piece, however you can cut it in smaller pieces to allow for less cooking time.
What I do recommend is, if you get a bigger tongue just cut an incision lengthwise in the thickest part, to speed up the cooking process.
The spices I like to use and has proven to provide a depth of flavor are: salt, onion, garlic, pepper, clove and bayleaves.
Once it’s cooked you will notice a thick white protective layer around it, if it’s fully cooked this layer will be easy to peel off before you prepare it.
This layer could be edible, it just has a more rough texture and appearance.
The Capers
Capers are little pickled shrubs , yes, that means little flowers, the are part of the Mediterranean diet and a useful ingredient to enhance many dishes. If you want to learn more about capers visit this page.
Unique Flavors
Even though Beef tongue is not uncommon to eat in Mexico it is considered a select food due to the limited size of the portions, one tongue weights between 4-8 pounds of dense meat.
Putting it all together this dish is extra-ordinary delicious! Start with the dense and tender meat, add a delicious creamy sauce and a burst of flavor from the capers for a well rounded bite… (mouth watering here)
How about pairing this dish with a delicious Pinot Noir and a Pineapple Flan for dessert… Stay tuned for this last one…
Bechamel Sauce
I personally use this sauce so much that I’ve forgotten to record a video with the recipe, I promise I will record a -Special Edition video- with my personal recipe.
I hope you enjoy making this recipe as much as I did, please make sure you subscribe for the latest recipes and head to the Youtube channel for more videos.
Remember, no matter. what you do, do it with Alma y Sazon!
Beef Tongue with Capers
Ingredients
- 1 Beef Tongue
- 1 Onion Whole
- 1 head Garlic
- 8 Black peper corns
- 2 Cloves
- 3 Bay Leaves
- 2 Tbsp Salt
- Gallon Water
- ¼ Onion Finelly Chopped
- 4 Garlic Cloves Finelly Chopped
- ¾ cup white wine
- ¼ cup Capers
- ½ cup Mexican Style Cream
- 1 Cup Bechamel Sauce
- Olive Oil and Butter to your taste
- Salt and Pepper
Instructions
- Cook the Beef tongue in a gallon of water with the whole onion and the head of garlic.
- Half way through the cooking time, add the salt, pepper corns, cloves and bay leaves
- Cover and cook for about 3 hours
- In a separate sauce pan, add oil and butter
- Add the onions and garlic until fragrant
- Add the capers and cook for a couple more minutes
- Seazon with salt and pepper, please consider the strong flavor of the capers.
- Pour the white wine
- simmer for about 5 minutes or until the liquid has absorbed about 50%
- Reduce the heat and add the cream, stir and simmer for one minute
- Add the bechamel sauce and stir well until all the ingredients are fully incorporated.
- Remove from the heat.
- Once the tongue has been fully cooked, peel and remove the white layer to uncover the tender meat.
- Slice it and serve it pouring the creamy sauce over it,
- If desired sprinkle some extra capers for a stronger presentation.
Video
Notes
Dime que opinas!