I know that I have spoken of beef tongue in the past. Today, I thought I would try and record measurements and ingredients for my recipe. Today was just the beef tongue braising day. Tomorrow, I will add more ingredients to make a stew.
Tongue in Slow Cooker, Part 1
Place the following in 6 quart slow cooker:
1 beef tongue, 3 1/2 lbs.
4 cups Progresso beef broth, 4 cups
1 white onion, coarsely chopped
3 celery stalks, coarsely chopped
8 – 10 baby carrots, chopped in half
1/3 cup fresh cilantro, chopped
Then, in 2 cups of water, dissolve and mix the following, then pour into the slow cooker over the tongue (tongue should be completely covered with liquid, so add water if needed):
You may put the mixture in the microwave 30 – 45 seconds to speed the dissolving of the cubes, but it doesn’t have to all be dissolved to pour over the tongue.
And, of course you may use fresh parsley, garlic, and cumin if you like. I do have to tell those that are sensitive that the Knorr and Maggi cubes have MSG in them.
Top with a bit of extra virgin olive oil poured into the slow cooker.
Cook on High for 1 hour, then change to low for 7-8 hours or until fork tender.
Here is a link to a good-looking beef tongue recipe for taco filling.
While looking for Maggi Cumin cubes, I came across CocinandoConNestle.com. Anyone interested in Peruvian Chicken Stir Fry? I know I am! As for a definitive link, Maggi doesn’t have one. I have seen them in the Latino food section of Super WalMart and at the Buford Highway Farmers Market.
I always keep three trays of Dorot frozen garlic, basil, and cilantro in my freezer. I wish that Trader Joe’s would expand into the other products, such as chopped ginger, dill, and parsley. There is even a Tex Mex mix. I just read here that they are available at Ingle’s. I will have to see it to believe it.
One other little tip – I have bought jars of the Goya Recaito and Sofrito sauces, and one of them went bad in my fridge. One thing I think I could have done was to top it off with oil or water. This time, I bought some small cubical containers and divided the jars among them and froze them. I added a bit of water to the jar to make it easier to pour. One jar filled about four little containers. I am going to see if I can pop them out and put them in plastic bags so I can re-use my containers.
I have also strained out all of the veggies from my beef/tongue stock and am going to preserve that as well. It smells delicious.