Once when I was drunken I reheated some leftover tongue in white wine sauce, shrimps, chorizos, and fried potatoes as side dish. So delicious! I cooked it again months later, sober, with cooked potatoes, some vegetables in the receipe (carrot, parsley root, celery) and it worked again. Tongue is unique by texture and taste. Pork tongue as cold cut, with some horseradish/whipped cream, figue mustard, on sour dough bread 50/50 wheat/rye, heaven!!!
Wow! Growing up, we always ate beef tongue in corn tortilla tacos topped with serrano pepper, onion and cilantro. I really have to try this, it looks so good. Thanks for the recipe!
This recipe was absolutely delicious! I had never tried tongue before and decided to get one. Came across your recipe and decided to give it a try. First off I did the boiling method as I don't own a pressure cooker. Cooked a 1.1kg (2.4lb) tongue for about 4 hours in simmering water with some chopped garlic, carrot, celery, onion, tomato, and 1 apple for added sweetness. Plus a couple tablespoons of vegetable stock and a quarter cup of sea salt. By the end my house had a beautiful beefy aroma and I couldn't wait to try it. Had trouble getting the tongue out of the pot, it was that tender, and threatened to fall apart every time I lifted it. Skinned it and ate a juicy tender piece and oh my was it delicious. Literally melted in my mouth. Popped the rest in the fridge after it cooled and the next day pulled out some cut pieces for beef-n-gravy sandwiches oooooh baby! Pulled out the rest to use with your recipe today and I tell ya I'll be using this one for every tongue I cook in future coz daaaaamn it was good! However I had to substitute red wine (shiraz) for the port as I didn't have any (I may have doubled the amount of wine in the recipe, so glad I did. Flavour was even better I reckon). I highly recommend this recipe. Gets a big thumbs up and a "you beauty!!" from me. Cheers!
Thanks for showing this recipe. I was raised on beef tongue and liver, squirrel,rabbit and fish/turtle. My mom only had one way to cook it and it was with cabbage and potatoes. Your channel seems to be a jewel. Again thanks
Love tongue and your recipe looks fabulous !! I will make it ! I am tired of the Mexican restaurants stopping serving of tongue ! What do you mean no mas lengua? So I will now make my own ! ❤ 🤗
I've been eating beef tongue since I was a child. Both my husband & I love it. Always cooked it in a pressure cooker and ate it as but I'm inspired by this recipe. Cooking it right now!! I know it's going to be delish!! I'm also low carb, so mashed cauliflower will sub for the mashed potatoes. Thanks you for this recipe. Any alternatives to using port? Don't want the sugar, but I'm sure the port takes it to another level. :-)))
I like your video, precise, clear, and detailed presentation with confidence. The tongue is so huge that may be too much for a family of 4 for a meal, ideal for a Christmas or Thanksgiving home party. Thanks
I just shared your page on FB because I'm so excited about a recipe I just duplicated. I like to cook and enjoy using all my kitchen toys, but have never felt like I'm making something unique until I tried this recipe. The step-by-step is so easy and helpful. Thank you for sharing.
AWESOME video! I just cooked my 1st ever Beef tongue just now! I'm going to slice it and sear it in a cast iron skillet with bacon drippings.... I'm watching my carbs...keto/Carnivore..otherwise I would have definitely used your recipe 100%👍🏽
Thanks for this inspiring upload. Now I know what I'm having for dinner tonight. I cooked beef tongue for the very first time yesterday, guided by your other video and it turned out great. Now I will make some mushroom sauce! I'm livin' la vida low-carb, tho, so at the point where you added the rice flour slurry I will instead add a little xanthan gum (maybe an eighth of a teaspoon). And I will serve the dish over cauliflower mash. Thanks again from your new subscriber. I look forward to watching your future videos.
Thickening your sauce with a slurry of tapioca starch and water should not knock you out of ketosis. It's such a small amount of tapioca starch. I do that for my low-carb customers all the time.
I am a mushroom hunter and i tried this recepie for years with different kinds of mashrooms and seasonings . The taste is the best with porcini (its intensive taste is the best complement to strong taste of tonque) . Black paper , a tea spoon of mustard , parsley and garlic should be added on the very end
Hey man, Im in Australia. At first I was a bit skeptical with your cook top (electric or induction) but it looked good in the end. Gonna give this a crack!
I'm gonna make this Cristian .... it looks fantastic and I am sure it is very delicious ... btw. ... are you Hungarian? Fehér Krisztián? just curious ..... :)
How funny, growing up tongue was one of the cheapest meats , we ate alot, now it has skyrocketed in price ... because of you LOL , Nice vid, nice recipe.
@dee birdez I know! It kills me! I used to be able to buy tongue for $.98/lb. and fixed it all the time. I just found some at Walmart for $5.20/lb and bought two 4 lb tongues. I was thrilled to get them at that price! How sad is that?
We can find beef tongue at Wal-Mart, Sam's Club, and any grocery store that has a meat counter will be able to order if for you, if they don't have it in stock.
Tongue, because it's covered in a leathery sheath that you will remove after cooking, does not need to be caramelized or seared before cooking. In fact, it would be a waste of time to caramelize the skin, and then remove it and discard it. What you are referring to, is a technique which is used before stewing or braising a piece of meat (which is not covered in a thick skin).
he use simple champinons. The taste is much better with porcini (its intensive taste complains much better with strong taste of tonque) and a little bit of mustard
Yes, however, the lamb tongue would not cook for as long as the beef tongue, when preparing it in a pressure cooker. If you have already-cooked lamb tongue, you can make It in a mushroom sauce using this recipe and it will turn out just as good as the beef.
Been eating lengua for 55 years. Recently started dry aging it for 30 days. Cooked sous vide 170F for 24hrs with a 'slurry' of seasonings as it is DRY on the outside. Will not eat it any other way...
@@FoodChainTV oh ok, I thought it might be some sort of wine but wasn't sure, thank you for the Quick reply, I have four beef tongues in the deep freeze but have never cooked beef tongue before, I happened across your recipe and it made my mouth water lol, cant wait to try it this weekend, thanks again!
Dammit, I hate that pan. The best street taco's i've ever had were cheek meat. I've tried tongue taco's from a couple different placed, but always thought it was strange that I could feel the tastebuds on my own tastebuds. Your method seems to cure that. Can I buy tongue at a safeway or the likes?
Food Chain TV thank you we buy a half beaf grass feed black angus and I got the tongue and liver..Do you have any fool proof receip for cow liver.I always fry in butter and onions .we love it , but just wandered what you do ?
![[LIVE] BABYMONSTER(베이비몬스터) - DRIP | 두시탈출 컬투쇼](http://i.ytimg.com/vi/UG05pxLGwzc/mqdefault.jpg)
Once when I was drunken I reheated some leftover tongue in white wine sauce, shrimps, chorizos, and fried potatoes as side dish. So delicious! I cooked it again months later, sober, with cooked potatoes, some vegetables in the receipe (carrot, parsley root, celery) and it worked again. Tongue is unique by texture and taste.
Pork tongue as cold cut, with some horseradish/whipped cream, figue mustard, on sour dough bread 50/50 wheat/rye, heaven!!!
Love it😍😍😍👌🏿
Sounds like a cure for hangover? Delish ! 😸
Clear message, clear structure, easy to understand, thank you
Wow! Growing up, we always ate beef tongue in corn tortilla tacos topped with serrano pepper, onion and cilantro. I really have to try this, it looks so good. Thanks for the recipe!
This recipe was absolutely delicious! I had never tried tongue before and decided to get one. Came across your recipe and decided to give it a try.
First off I did the boiling method as I don't own a pressure cooker. Cooked a 1.1kg (2.4lb) tongue for about 4 hours in simmering water with some chopped garlic, carrot, celery, onion, tomato, and 1 apple for added sweetness. Plus a couple tablespoons of vegetable stock and a quarter cup of sea salt.
By the end my house had a beautiful beefy aroma and I couldn't wait to try it. Had trouble getting the tongue out of the pot, it was that tender, and threatened to fall apart every time I lifted it. Skinned it and ate a juicy tender piece and oh my was it delicious. Literally melted in my mouth. Popped the rest in the fridge after it cooled and the next day pulled out some cut pieces for beef-n-gravy sandwiches oooooh baby!
Pulled out the rest to use with your recipe today and I tell ya I'll be using this one for every tongue I cook in future coz daaaaamn it was good! However I had to substitute red wine (shiraz) for the port as I didn't have any (I may have doubled the amount of wine in the recipe, so glad I did. Flavour was even better I reckon).
I highly recommend this recipe. Gets a big thumbs up and a "you beauty!!" from me. Cheers!
Wow, that sounds good! Glad you made it work without a pressure cooker. Thanks for watching.
Love this recipe its so comforting
Wish i had that bowl of food
Yummy 😋
Thanks for showing this recipe. I was raised on beef tongue and liver, squirrel,rabbit and fish/turtle. My mom only had one way to cook it and it was with cabbage and potatoes. Your channel seems to be a jewel. Again thanks
That sounds like an interesting repertoire of meats! Thank you for watching.
I like this recipe and I like this guy!
Looks delicious! I have tongues in our freezer and always looking for new recipes to try.
Amazing it looks really delicious 😋
Love it...thank you for the recipe, will definitely try it
Thank you! Let me know how it turns out.
My favorite part of the beef, i make sure i eat it at least once a week. 👌🏿👌🏿👌🏿😍😍
Yes, tongue is definitely the best cut of beef.
That looks so easy and delicious, thankyou
Excellent recipe , thank you
Wow looks so simple and delicious
This looks absolutely DEEEElicious! I'm going to try this the next time I make tongue. Thanks!
Just made this today and it was delicious thank you so much for sharing this
Thanks for watching. Enjoy!
"relax, it is all going to work out." Thanks! How did you know I need that?! haha. Cooking for me is challenging, so thank you for your video.
Thank you so much for sharing this.
Love tongue and your recipe looks fabulous !! I will make it ! I am tired of the Mexican restaurants stopping serving of tongue ! What do you mean no mas lengua? So I will now make my own ! ❤ 🤗
I've been eating beef tongue since I was a child. Both my husband & I love it. Always cooked it in a pressure cooker and ate it as but I'm inspired by this recipe. Cooking it right now!! I know it's going to be delish!! I'm also low carb, so mashed cauliflower will sub for the mashed potatoes. Thanks you for this recipe. Any alternatives to using port? Don't want the sugar, but I'm sure the port takes it to another level. :-)))
You can use dry white wine, sherry or dry sherry. They will each give the sauce a particular flavor - all good though. Enjoy!
That looks absolutely delicious!
Great recipe, so happy I came across this channel!
I like your video, precise, clear, and detailed presentation with confidence. The tongue is so huge that may be too much for a family of 4 for a meal, ideal for a Christmas or Thanksgiving home party. Thanks
Glad it was helpful!
I imagine adding some heavy cream at the end with some chives would be amazing. I have one defrosting in the fridge right now. Thanks for video!
I would do the same. I would also sear the beef tongue after slicing into thicker slices.
if you watch this guy's video your gonna get hungry. impressive
This was absolutely great, now i want to try out tongue cooking as well :o
Glad you enjoyed it. It really is the best part of the cow!
Waiting for the video
Robbaz King of fcking sweeden you have the BEST taste for food
I just shared your page on FB because I'm so excited about a recipe I just duplicated. I like to cook and enjoy using all my kitchen toys, but have never felt like I'm making something unique until I tried this recipe. The step-by-step is so easy and helpful. Thank you for sharing.
That's great to hear! Glad that you enjoyed the recipe.
thanks for posting. simple and easy.will work with all types of meat. cant wait to try it out 😀.
I love this recipe
Amazing recipe!! Thanks for sharing!
Love the stuff!!! So tender and delicious!!!!!!
Looks really nice! Great job!
AWESOME video! I just cooked my 1st ever Beef tongue just now! I'm going to slice it and sear it in a cast iron skillet with bacon drippings.... I'm watching my carbs...keto/Carnivore..otherwise I would have definitely used your recipe 100%👍🏽
That sounds delicious!
My favorite part too!! Best part is the tongue. period! :) Thanks for the recipe
need more chicks like u..I prefer tripes..and other organs..
Thanks for this inspiring upload. Now I know what I'm having for dinner tonight. I cooked beef tongue for the very first time yesterday, guided by your other video and it turned out great. Now I will make some mushroom sauce! I'm livin' la vida low-carb, tho, so at the point where you added the rice flour slurry I will instead add a little xanthan gum (maybe an eighth of a teaspoon). And I will serve the dish over cauliflower mash. Thanks again from your new subscriber. I look forward to watching your future videos.
Thickening your sauce with a slurry of tapioca starch and water should not knock you out of ketosis. It's such a small amount of tapioca starch. I do that for my low-carb customers all the time.
I am a mushroom hunter and i tried this recepie for years with different kinds of mashrooms and seasonings . The taste is the best with porcini (its intensive taste is the best complement to strong taste of tonque)
. Black paper , a tea spoon of mustard , parsley and garlic should be added on the very end
My favorite on weekends, it is very healthy for you. I love it on corn tortillas and homemade hot sauce.
Yes, "Tacos de Lengua" are the best!
the only meal that tastes you while your tasting it
thank you for sharing this recipe.
Loved the video, thank you.
Wow looks absolutely delicious!! I'll take 4 plates full lol........I'm freaking drooling over here. Great job.....subbed for more
Thanks!
Hey man, Im in Australia. At first I was a bit skeptical with your cook top (electric or induction) but it looked good in the end. Gonna give this a crack!
Brilliant bro, love ya style.
Atta boy!!!!.. Great video!!!
It's important to remove the skin while the tongue is still hot. If the tongue is allowed to cool it will be almost impossible to remove the skin.
Thank you for that!
Totally agree....I also believe it's the best part of the cow 👍
Oh yeah I'm Drooling now mm mm nom nom nom
Now that’s what i call food !!!
Yes, this is one of my fav dishes!
I'm gonna make this Cristian .... it looks fantastic and I am sure it is very delicious ... btw. ... are you Hungarian? Fehér Krisztián? just curious ..... :)
Yes, my family is French and Hungarian!
@@FoodChainTV do you speak those languages?
My mother used to make a very similar dish and towards the end, she used to add some olives.
How funny, growing up tongue was one of the cheapest meats , we ate alot, now it has skyrocketed in price ... because of you LOL , Nice vid, nice recipe.
dee birdez I was surprised at the price too. In Canada a full cow tongue is $35.
Ross M. crashdummy35 Immigrants brought tongue delicacy to Norrh America
@dee birdez I know! It kills me! I used to be able to buy tongue for $.98/lb. and fixed it all the time. I just found some at Walmart for $5.20/lb and bought two 4 lb tongues. I was thrilled to get them at that price! How sad is that?
same. price in USA, at least in my city, is ridiculous. About 15 dollars a kilo. :(
It is still cheaper than ribeye and sirloin, but more expensive than chuck. Nothing is cheaper than chuck.
3:30 Great knife skills!
Thank you! Practice makes perfect.
That looks fabulous.
It was!
ممتاز جيد يا طباخ
Super bien fait
I would like to see how he cooks the tongue. I am giving it my 1st shot at it. I hope it comes out good
I hope it turns out well for you!
I'm making it now ! ☺
me too! Sept 20 2019
How do I get a printed version of this recipe?
Great video, how long do you cook it in the pressure cooker?
The tongue cooks at high pressure for 50 minutes.
Food Chain TV try it sous vide, 24hrs 60‘Celsius (140‘F). The tongue gives you kisses!
Is Chinese cooking wine a great substitute for Port?
I don't think so.
Would this recipe work the same way with pork tongues? They're a lot smaller and pretty mild, but very nice.
lschoenrank why not, cook what you like, and others will most likely enjoy it also.
Yes u Can
How long did you cooked it in the pressure cooker?
Tito Torrejon 50 mins
my favorite meat!
Beef tongue, is definitely the best part of the cow!
Looks good but I curry mines try it you will like it
I love steak tongue
Give the skin to the chickens or the dogs.
Can you add cream?
Kindly share a recipe of baked sliced tongue with skin.
I mean sliced and baked with skin
Spiced
Love the recipe but please turn down the background music it is not needed cheers Robert
Can you freeze tongue before cooking it?
Why would you freeze something before cooking it?
@@FoodChainTV where I live you can’t find tongue all the time so was wondering if I bought two could I freeze one.
Can you tell me how long did you cook the tongue in the pressuer cooker ? thx
50 minutes on high pressure with quick pressure release.
Where can I get the recipe?
No store within 150miles that carries Tongue, not even Walmart!
We can find beef tongue at Wal-Mart, Sam's Club, and any grocery store that has a meat counter will be able to order if for you, if they don't have it in stock.
try rice instead of potato
Yes, this goes great with rice, too!
This looks great! would a a little mustard be good in the sauce?
I would not add mustard to this sauce.
Would you have gotten more flavor if the tongue was caramelized?
Tongue, because it's covered in a leathery sheath that you will remove after cooking, does not need to be caramelized or seared before cooking. In fact, it would be a waste of time to caramelize the skin, and then remove it and discard it. What you are referring to, is a technique which is used before stewing or braising a piece of meat (which is not covered in a thick skin).
I don't own a pressure cooker. Anyone know the equivalent time in a dutch oven? Just in water, or how?
indeed。 european delicatse
Is that port wine you used
Yes.
Can I use vinegar instead of port wine? Or what's the substitute to wine?
No, Port wine and vinegar are two completely different things. You could substitute port with a deep red wine or sherry.
Food Chain TV
perhaps even pomegranate juice. I have braised beef oxtails in it instead of red wine and it’s a delicious substitute.
I like you.
What kind of mushroom did you use
I think just regular brown mushrooms. You can also use a mixture of different mushrooms to make the dish even better.
Look like button mushroom. I bet you can use oyster mushrooms aswell
he use simple champinons. The taste is much better with porcini (its intensive taste complains much better with strong taste of tonque) and a little bit of mustard
relax its going to work out
Would this work with lamb tongue?
Yes, however, the lamb tongue would not cook for as long as the beef tongue, when preparing it in a pressure cooker. If you have already-cooked lamb tongue, you can make It in a mushroom sauce using this recipe and it will turn out just as good as the beef.
Does this work with tacos?
I don’t understand why professional chefs fry in olive oil. Thought that was a big no no?
There is nothing wrong with frying in olive oil. People try to find imaginary problems with everything.
Been eating lengua for 55 years. Recently started dry aging it for 30 days. Cooked sous vide 170F for 24hrs with a 'slurry' of seasonings as it is DRY on the outside. Will not eat it any other way...
😋🙏🏻
yeahdude
It looks wonderful, but what the hell is port?
Port is a fortified wine that is sweet (usually it's mixed with brandy or other spirits).
@@FoodChainTV oh ok, I thought it might be some sort of wine but wasn't sure, thank you for the Quick reply, I have four beef tongues in the deep freeze but have never cooked beef tongue before, I happened across your recipe and it made my mouth water lol, cant wait to try it this weekend, thanks again!
Dammit, I hate that pan. The best street taco's i've ever had were cheek meat. I've tried tongue taco's from a couple different placed, but always thought it was strange that I could feel the tastebuds on my own tastebuds. Your method seems to cure that. Can I buy tongue at a safeway or the likes?
Never trust a skinny chef.
So sory but did you say 15min. Or 50 thankyou ?
Cook the tongue for 50 minutes on high pressure, using a pressure cooker.
Food Chain TV thank you we buy a half beaf grass feed black angus and I got the tongue and liver..Do you have any fool proof receip for cow liver.I always fry in butter and onions .we love it , but just wandered what you do ?
What if you don't have a pressure cooker or crock pot ... Hate to cook with both ...
You should go buy one!
DROOL
まずそう
Can you add cream?