BARBECUE BEEF TONGUE
Barbecue beef tongue, a bold, richly succulent dish that suited the unseasonal weather. The recipe is somewhat surprising. I expected the tongue to be slow-cooked over applewood or hickory, but the barbecue is contributed by a mere couple of tablespoons of sauce added to the braising liquid. Once the tongue is done - and it calls for quite an investment in unattended time - it is delicious.
Provided by Florence Fabricant
Categories dinner, project, main course
Time 5h
Yield 4 to 6 servings, 8 to 12 as a first course
Number Of Ingredients 13
Steps:
- Heat oven to 325 degrees. In a deep ovenproof casserole, 5 to 6 quarts, place the tongue, carrot, celery, onion, thyme, parsley, peppercorns, barbecue sauce, veal stock and just enough chicken stock to cover tongue. Bring to a boil, stir, cover and place in the oven. Check liquid from time to time, adding more chicken stock as needed. When tongue is very tender, about 3 hours, remove it from pot to cool. Let uncovered pot cool about an hour.
- Strain cooking liquid into a 4-quart saucepan, bring to a boil and reduce to 3 cups, about 45 minutes. Meanwhile, peel skin from tongue, wrap tongue in plastic and refrigerate at least 2 hours or overnight. (Reduced cooking liquid can also be refrigerated.)
- Slice tongue 1/2-inch thick. Arrange slices, slightly overlapping, in a large skillet. Pour reduced sauce over, bring to a simmer and cook about 30 minutes, until syrupy. Toss greens with vinegar and oil. Transfer tongue to a serving platter, spoon sauce over tongue and serve with greens alongside.
Nutrition Facts : @context http, Calories 540, UnsaturatedFat 18 grams, Carbohydrate 25 grams, Fat 32 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 13 grams, Sodium 960 milligrams, Sugar 9 grams
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