How to Make Mouth-Watering Beef Tongue Gravy.
The best mouthwatering beef tongue recipe. It’s easy to make, extremely delicious and nutritious meat, served with the best gravy in the world.
Beef tongue is a delicious, underutilized meat. It’s often overlooked because of its size and appearance, but it’s actually an incredibly flavorful cut of beef. Beef tongue is great in stews or braised dishes, and it can be used as an ingredient in many different recipes. It has a long history in various cuisines around the world: In Mexico, they use beef tongues to make tacos de lengua; in Korea and Japan they serve thinly sliced tongue with rice and kimchi (spicy cabbage); while in Italy and Portugal they stuff it with cheese or ham then bake or grill it until crispy on the outside and tender on the inside.
CAJUN BEEF TONGUE
Beef tongue, also known as beef lingua or lingue, is a cut of beef which consists of the tongue and its surrounding muscles.
3 large onions (chopped)
To chop onions, first peel them. Then, dice the onion into quarters and mince each quarter until you have a pile of minced onions. You may also slice the onion into thin slices before dicing it into cubes.
For preparation of beef tongue gravy, you will need:
3 large onions (chopped)
2 cloves garlic (minced)
Garlic has been used for its health benefits for centuries, and there’s no reason to stop now. In fact, garlic is such a powerful medicinal food that it’s considered a superfood.
1 cup green bell pepper (chopped)
- 1 cup green bell pepper (chopped)
Green bell peppers are a type of pepper that has a sweeter flavor than red or yellow bell peppers. They’re also not spicy, which makes them great for people who don’t like spicy foods. Bell peppers are delicious in salads and soups, but they can also be used in stir fry or sandwiches!
1/2 cup celery (chopped)
To prepare the celery for cooking, cut off both ends of the stalk. Cut each half in half again, and then each quarter into fourths. Chop up your pieces until you have about 1/2 cup of chopped celery pieces.
1/2 cup parsley (chopped)
You can use parsley in many different ways: cooked, raw or dried. Parsley is a great source of iron and vitamins A, C and K. It also has anti-inflammatory properties that can help reduce symptoms of arthritis. The leaves are used often as a garnish on top of various dishes such as pizza or pasta. The stems are used more in soups and stews to give it some texture along with flavor!
2 cups tomatoes (peeled and diced) or tomato sauce
- you can use diced tomatoes or canned tomatoes.
- tomato sauce is also an option, if you have some on hand and want to use it up.
1/4 cup ketchup or 6 whole tomatoes (blended in blender with a little water)
- Use ketchup or tomato sauce to replace the tomatoes.
- Blend the tomatoes in a blender with a little water, until smooth.
- Use Tony Chachere’s Seasoning instead of salt and pepper; it has a smoky flavor that pairs well with beef tongue gravy!
Salt and pepper to taste
Salt and pepper, of course, are common seasoning agents. Salt is a mineral that can be used to season food. It’s also a preservative, flavor enhancer and food ingredient.
You can cook beef tongue gravy.
As you can see, beef tongue is a popular dish in Louisiana. You can find it at your local butcher, and it’s very easy to cook! Just follow these instructions:
- Put some bacon grease in a pan and heat it up over medium heat until the grease starts smoking slightly (this will give it that delicious flavor).
- Add the beef tongue to the pan, and cook on each side for 6-8 minutes until they’re browned but not burnt.
- Take out of pan, set aside on kitchen towel; add onions if desired (they’re great!).
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