Jewish Stewed Tongue. Recipe

History:
Stewed tongue has a long history in Jewish cuisine and is considered a traditional dish, often served during special occasions or holidays. The preparation of tongue dates back centuries and has been influenced by the Jewish diaspora, with variations found in different regions.

Fun Facts:
1. Tongue was considered a delicacy in many ancient cultures, including the Jewish community. It was considered a symbol of wealth and status.
2. In Jewish tradition, tongue is often associated with strength and power. It is believed to be a symbol of divine favor and has historical ties to sacrifices and temple rituals.
3. Stewed tongue was a popular dish in Eastern European Jewish communities, where it was often served cold as an appetizer or sliced thin for sandwiches.
4. The slow cooking process used in stewing tongue allows the meat to become tender and flavorful, making it a sought-after dish.

Now, let's dive into the recipe for Jewish Stewed Tongue:

Ingredients:
- 1 beef tongue, approximately 3-4 pounds
- 2 onions, peeled and quartered
- 4 cloves of garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 bay leaf
- 1 teaspoon whole black peppercorns
- 1 cup beef broth
- 1 cup dry red wine
- 2 tablespoons vegetable oil
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish

Instructions:

1. Prepare the tongue: Place the beef tongue in a large pot and cover it with cold water. Bring to a boil and let it simmer for 5 minutes. Remove the tongue from the pot and rinse it under cold water.

2. Peel the outer skin: Using a knife, carefully peel the outer skin of the tongue. Trim any excess fat.

3. Cook the tongue: In the same pot, heat the vegetable oil over medium heat. Add the onions, garlic, carrots, and celery. Sauté until the vegetables are soft and fragrant. Place the tongue back into the pot and add the bay leaf, black peppercorns, beef broth, and red wine. Season with salt and pepper.

4. Simmer the tongue: Bring the liquid to a boil, then reduce the heat to low. Cover the pot and let the tongue simmer for about 3-4 hours, or until it becomes tender. Keep an eye on the liquid level and add more broth if needed.

5. Remove the tongue: Once the tongue is tender, carefully remove it from the pot and let it cool slightly. Reserve the cooking liquid.

6. Slice the tongue: Once the tongue has cooled enough to handle, slice it into thin pieces. The slices should be approximately 1/4 inch thick.

7. Prepare the sauce: Strain the cooking liquid and return it to the pot. Bring it to a boil and let it reduce to a sauce consistency.

8. Serve: Arrange the sliced tongue on a serving platter and pour the reduced sauce over it. Garnish with chopped fresh parsley. Stewed tongue is typically served warm or at room temperature.

Similar Dishes:
1. Ox tongue with horseradish cream: In British cuisine, ox tongue is often served with a creamy horseradish sauce. The tongue is braised until tender and then sliced thinly. The horseradish cream adds a tangy and spicy kick to the dish.
2. Lengua tacos: In Mexican cuisine, beef tongue, known as "lengua," is often used as a filling for tacos. The tongue is braised until tender, then sliced and sautéed with onions and spices. It is served in warm tortillas with salsa and various toppings.
3. Beef tongue stew: In Korean cuisine, beef tongue is used to make a hearty and flavorful stew. It is simmered with vegetables, soy sauce, and spices until tender. The resulting stew is rich and comforting, often enjoyed with a bowl of steamed rice.

Remember, the key to a delicious stewed tongue is allowing enough time for it to become tender and flavorful. This traditional Jewish dish is sure to impress your friends and family with its unique taste and historical significance. Enjoy!

Vote