Braised Beef Tongue with Smoked Beets

Braised Beef Tongue with Smoked Beets
Staff Writer
Braised Beef Tongue with Smoked Beets
E&E Grill House
Braised Beef Tongue with Smoked Beets

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.

2
Servings
2702
Calories Per Serving
Deliver Ingredients

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
  • head garlic
  • 1/2  Cup  salt
  • 1  Tablespoon  black peppercorns
  • bay leaves
  • gallons water
  • 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
  • small white onion, diced
  • stalks celery, diced
  • carrot, diced
  • 1  Cup  red wine
  • 2  Cups  beef stock
  • 1/4  Cup  sherry vinegar
  • 4  Ounces  thyme
  • bay leaves
  • 1  Tablespoon  black peppercorns
  • star anise
  • 1  Tablespoon  mustard seed
  • head garlic, split
  • 1/4  Cup  salt
  • beef tongue
  • 1/4  Cup  shaved fennel
  • 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.

Nutritional Facts

Total Fat
196g
100%
Sugar
14g
16%
Saturated Fat
138g
100%
Cholesterol
280mg
93%
Carbohydrate, by difference
129g
99%
Protein
112g
100%
Vitamin A, RAE
830µg
100%
Vitamin B-12
6µg
100%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
70mg
93%
Vitamin K (phylloquinone)
1235µg
100%
Calcium, Ca
2605mg
100%
Choline, total
225mg
53%
Copper, Cu
2mg
0%
Fiber, total dietary
34g
100%
Fluoride, F
105µg
4%
Folate, total
376µg
94%
Iron, Fe
102mg
100%
Magnesium, Mg
369mg
100%
Manganese, Mn
7mg
100%
Niacin
20mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
1625mg
100%
Riboflavin
2mg
100%
Selenium, Se
117µg
100%
Sodium, Na
1983mg
100%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
389g
14%
Zinc, Zn
27mg
100%

Beef Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Beef Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.

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