Beef Tongue
Tongue has suffered from culinary abuse in the past and those of us in late/middle age may remember the pressure cooker steaming away for hours and an unrecognisable piece of meat being trimmed and rammed into a bowl, with piles of books piled on top to press it overnight, or seeing gelatinous slices in butchers’ and deli counters.
Tongue is certainly not the most romantic piece of the animal but it is hugely misunderstood. It responds beautifully to the casserole treatment and adds a tasty depth of flavour in our goulash recipe. Or try it slowly simmered, then thinly sliced and charred over coals. Serve in warm flatbreads with some fresh crunchy salad – better than any kebab!
1 x Whole Beef Tongue per pack
Tongue has suffered from culinary abuse in the past and those of us in late/middle age may remember the pressure cooker steaming away for hours and an unrecognisable piece of meat being trimmed and rammed into a bowl, with piles of books piled on top to press it overnight, or seeing gelatinous slices in butchers’ and deli counters.
Tongue is certainly not the most romantic piece of the animal but it is hugely misunderstood. It responds beautifully to the casserole treatment and adds a tasty depth of flavour in our goulash recipe. Or try it slowly simmered, then thinly sliced and charred over coals. Serve in warm flatbreads with some fresh crunchy salad – better than any kebab!
1 x Whole Beef Tongue per pack
Tongue has suffered from culinary abuse in the past and those of us in late/middle age may remember the pressure cooker steaming away for hours and an unrecognisable piece of meat being trimmed and rammed into a bowl, with piles of books piled on top to press it overnight, or seeing gelatinous slices in butchers’ and deli counters.
Tongue is certainly not the most romantic piece of the animal but it is hugely misunderstood. It responds beautifully to the casserole treatment and adds a tasty depth of flavour in our goulash recipe. Or try it slowly simmered, then thinly sliced and charred over coals. Serve in warm flatbreads with some fresh crunchy salad – better than any kebab!
1 x Whole Beef Tongue per pack
Recipe
Ox Tongue Goulash
· 1 organic pasture-fed ox tongue
· 500ml cold water
· 2 organic white onions roughly chopped
· 3 organic sticks celery roughly chopped
· 2 large organic carrots roughly chopped
· 3 organic bay leaves
· 1 teaspoon sea salt
· 1 teaspoon organic thyme (fresh or dry)
· 1 teaspoon organic smoked paprika
· 2 tablespoons organic tomato puree
· 1 teaspoon organic red chilli flakes (or more if you like it hotter)
· ¼ teaspoon organic ground coriander
· 4 organic medium sized potatoes cut into 1-inch cubes
· ¼ teaspoon organic nutmeg
· Pinch cayenne
· 1 teaspoon organic Italian herbs
· 1 organic beef stock cube
· 2 teaspoons cornflour
Prep 30 min > Cook 4hrs 10 min > Serves 6
Preheat the oven to gas mark 2 / 150˚C
Clean the tongue, peel the outer layer off with a sharp knife, and rinse under cold water.
Cut the cleaned tongue into 1-inch cubes, place in a large casserole dish with 500ml cold water with all the other ingredients except for the potatoes, mix well and cover with the lid.
Place in the middle of the oven for 3hr 30 mins and check to see if the tongue is tender. If the tongue needs a little longer, keep cooking until it reaches your preferred texture. Remove the lid, add in the cubes of potatoes and cook for 30 mins uncovered. Combine the cornflour with a little cold water and add this to your goulash, mixing well. Place back into the oven for 10 minutes to thicken slightly.
Serve in bowls with rice or fresh buttered bread. Also creates a hearty meal on its own.