Monday's Bread Bowl: Braised Beef Tongue

Untie those thoughts about this meat

Don’t cringe since Don't get all tongue-tied about this recipe. This cut of meat Tongue has a lot of potential if seasoned and cooked properly. The Mixed Stew Crew braised this food item in beer for 3 hours to tenderize it. We also added soy sauce, onions, and garlic to give this dish yummy flavor. Here’s the recipe:

What you will need:

1 wooden spoon

1 stock pot with lid

1 beef tongue, sliced into 1/4th inch pieces

1 bottle of beer

1 large pepper, sliced

2/3 cup water

¼ cup corn starch, mixed into 1/3 cup water

¼ cup cilantro, minced

2 tablespoons canola oil

1 medium-sized yellow onion, diced

2 garlic cloves, chopped

¼ cup green onion, chopped

2/3 cup soy sauce

Pinch of salt

Cooking and Directions:

Heat pot for 3 to 5 minutes at medium-high heat before pouring in oil. Add yellow onion, garlic, and salt. Sautee and stir until onion turns translucent. Next, add sliced tongue and brown for 5 to 10 minutes. Stir occasionally then pour in beer and cover. Let liquid reach boiling point then reduce heat to medium-low and braise tongue for 2 ½ to 3 hours. Pour in water, soy sauce and pepper midway through the braising process and return cover. Add green onion, cilantro, and cornstarch liquid at least 15 minutes before end of cooking time. Serve with side dishes that usually accompany a regular pot-roast.