Moms Jewish Braised Fresh Beef Tongue Recipes

Steps:

• Pour the neutral oil into a large, heavy-bottomed Dutch oven set over medium heat. Sweat onion 5 minutes, stirring constantly so no color develops.
• Add the celery and carrot and 3 tablespoons of water. Cover with a tightfitting lid, and let the vegetables steam for a few minutes, being careful not to scorch. Add more water if necessary.
• Arrange the tongue in the pot, and add the parsley stems, bay leaves, peppercorns, red-wine vinegar and salt. Pour in enough water to just barely cover the tongue. Cover with a lid, and bring to a boil.
• Once the tongue braise has come to a boil, remove the lid, and reduce to a simmer. Cut a round of parchment the diameter of the pot and set it directly on top of the braising liquid. Simmer the tongue 4 hours, adding more water if needed to keep the tongue just covered. The tongue tends to suck up a lot of water quite quickly.
• Remove the tongue from the braising liquid. Strain the braising liquid (discard the solids), and return liquid to the pot. Peel the thick outer skin off the tongue while it is still warm. Trim off any fat or gristle, then return the tongue to the braising liquid and let cool completely.
• To serve, cut the tongue crosswise into thin slices, and arrange on a platter in a single layer. Drizzle with a few drops of the braising liquid. Spoon the gribiche over the tongue, and top with some fresh-picked parsley leaves and a generous glug of olive oil.

Steps:

• Boil the tongue for 2- 2 1/2 hours in a large covered pot. It should be fork tender.
• Remove with a cooking fork and put it on a large platter.
• Remove the skin with a knife. You might have to let it cool awhile before you can do this.
• On the platter, season the tongue with the salt, pepper, garlic powder, and alot of paprika.
• In the same large pot that you've cleaned of all the debris from boiling the tongue, Saute the chopped onion, that you have seasoned with some of the same seasonings, until translucent.
• Put the seasoned tongue on a rack inside the same large pot and add only 1/2" of water to pot.
• Add carrots and potatoes and roast, covered, about 30 minutes in a 350 degree oven.
• Remove pot from oven and make sure there is enough liquid for gravy. If not, add some more water.
• Put back in 350 degree oven for another 30 minutes to brown and thoroughlly cook carrots and potatoes.
• Let stand for 15 min after cooking; then slice and serve all together, putting the gravy in a gravy boat.

Steps:

• Preheat oven to 300°F Season brisket all over with salt and pepper.
• Set a large stainless steel roasting pan over 2 burners set to medium-high heat.
• Add oil, and heat until shimmering.
• Add brisket and brown on both sides, about 6 minutes per side.
• Transfer brisket to a work surface.
• Add onion, carrot, celery, and garlic to roasting pan and cook, stirring, until just starting to brown in spots, about 6 minutes; season with salt.
• Add wine and bring to a simmer while scraping up browned bits from bottom of pan.
• Return brisket to roasting pan, nestling it among vegetables.
• Add thyme and bay leaves to roasting pan and cover well with foil.
• Cook at 300 on middle rack until fork-tender, 3 to 4 hours.
• Transfer brisket to a work surface and let rest 30 minutes.
• Skim fat from surface of braising liquid and season liquid with salt and pepper.
• Discard thyme sprigs and bay leaves.
• Slice brisket thinly against the grain.
• Transfer back to braising liquid, making sure to submerge slices well.
• Cover and let stand for 30 minutes in a warm place. Serve.
• Brisket can be made up to 4 days ahead and refrigerated whole or sliced in its braising liquid. Reheat gently before serving.

Steps:

• Heat the oil in a large deep skillet or pot over medium-high heat. Season the brisket generously with black pepper. Place in the pan and cook until the surface is a rich brown color, not burnt, but dark. Lift the roast and scatter the onions in the pan. Place the uncooked side of the roast down onto the onions. Repeat the browning process.
• Add the garlic to the pan, and fill with enough water to almost cover the roast. Bring to a simmer. Reduce heat to low and cover with a lid or tight-fitting aluminum foil. Simmer for 4 hours, turning the roast over once halfway through. The roast should be fork tender.
• Remove the brisket to a serving platter. Bring the broth in the pan to a simmer, scraping the bottom to loosen any browned bits. Cook until reduced to a thin gravy. Taste and season with salt and pepper if needed.