Braised Beef Tongue with Smoked Beets Recipe

Jun 07, 2012 @ 5:54 PM
Posted by Eric Simeon, Junior Writer

Nutrition

Cal/Serving: 2,575
Daily Value: 129%
Servings: 2

High-Fiber, Low-Carb
Gluten-Free, Wheat-Free

Fat	208g	321%
Saturated	49g	245%
Trans	0g	0%
Carbs	96g	32%
Fiber	27g	110%
Sugars	16g	0%
Protein	78g	157%
Cholesterol	202mg	67%
Sodium	49908mg	2079%
Calcium	1062mg	106%
Magnesium	405mg	101%
Potassium	3368mg	96%
Iron	36mg	198%
Zinc	12mg	81%
Vitamin A	10563IU	211%
Vitamin C	154mg	256%
Thiamin (B1)	1mg	79%
Riboflavin (B2)	2mg	114%
Niacin (B3)	14mg	71%
Vitamin B6	3mg	164%
Folic Acid (B9)	194µg	48%
Vitamin B12	7µg	112%
Vitamin D	1µg	0%
Vitamin E	20mg	101%
Vitamin K	114µg	143%
Fatty acids, total monounsaturated	123g	0%
Fatty acids, total polyunsaturated	28g	0%

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Braised Beef Tongue with Smoked Beets

E&E Grill House

This recipe might seem like a bit of a project — the pistachio vinaigrette, ideally, should sit for about two nights — but it's well worth the wait and all the work. Smoking the beets lends them an umami component that makes them just a little bit special.

See all beef recipes.

INGREDIENTS

For the vinaigrette:

1 cup pistachios, toasted
1 cup extra-virgin olive oil
1/3 cup Banyuls vinegar
Salt and pepper, to taste

For the beets:

1 ounce thyme
1 head garlic
1/2 cup salt
1 tablespoon black peppercorns
6 bay leaves
2 gallons water
2 baby red and golden beets

For the goat cheese:

8 ounces boucheron goat cheese
2 tablespoons milk
Salt and pepper, to taste

For the tongue:

2 tablespoons canola oil
1 small white onion, diced
2 stalks celery, diced
1 carrot, diced
1 cup red wine
2 cups beef stock
1/4 cup sherry vinegar
4 ounces thyme
6 bay leaves
1 tablespoon black peppercorns
1 star anise
1 tablespoon mustard seed
1 head garlic, split
1/4 cup salt
1 beef tongue
1/4 cup shaved fennel
1 blood orange, segmented

DIRECTIONS

For the vinaigrette:

Grind the pistachios in a coffee grinder or food processor. Mix the oil and ground pistachios in a bowl, cover, and let stand overnight. Mix again and let stand overnight once more. Decant the oil. Mix with the vinegar and season with salt and pepper, to taste.

For the beets:

Place all of the ingredients except the beets in a pot and bring to a boil over high heat. Add the beets and return to a boil. Reduce the heat to a simmer, and cook until the beets are tender, about 15 minutes. Drain and let cool on a baking sheet. Using a kitchen towel, peel the beets. Place the peeled beets in a smoker for 20 minutes.

For the goat cheese:

In a bowl, whisk the goat cheese and milk together and season with salt and pepper, to taste.

For the tongue:

In a large saucepan, heat 1 tablespoon of the oil over medium-low heat. Sweat the onion, celery, and carrot for 10 minutes. Add the red wine, increase the heat to high, and reduce by ¾. Add the beef stock, vinegar, thyme, bay leaves, peppercorns, star anise, mustard seed, garlic, salt, and tongue. Cover and simmer until tender, about 3 hours. Cool the tongue in the liquid.

Peel the tongue and slice thinly. Heat the remaining oil in a skillet over medium-high heat. Sear the beef tongue slices for about 30 seconds on each side and drain on paper towels. Toss the beets with the pistachio vinaigrette and serve with the goat cheese, shaved fennel, and blood orange slices.