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Langue de boeuf – Naudan kieli – Another look at

Langue de boeuf - Naudan kieli - Another look at

Yes I know that meat byproducts scare off many eaters due to their origin and nature. As for me, I eat everything that has not been nailed down to the table. Well, almost. And byproducts can be very very delicious when cooked in the right way.

Langue de boeuf, or boiled ox tongue, is a common restaurant appetizer in my home country. Tongue slices are normally accompanied with green peas and sour cream & horseradish sauce. Another option is to make an ox tongue sandwich. Yum.

Cooking an ox tongue is as simple and easy as ABC. It only takes time.

Step 1. You will need: 1 fresh ox tongue, 1 big or 2 middle sized onions, 3 middle sized carrots, a parsnip, a piece of celeriac, a couple of bay leaves, black pepper and sea salt to taste – and, finally, a BIG cooking pot.

Place the ox tongue into the pot, pour in plenty of water and bring to a boil. After skumming, add peeled whole vegetables from the list and spice up the stock. Bring the heat down, cover and simmer for 3.5 to 4 hours until the tongue is soft and its skin can be removed easily. Peel while still hot and let it cool down a bit.

Naudankieli valmiiksi keitettynä

Naudankieli valmiiksi keitettynä

©Julkka

Ox tongue meat is itself rather flat-tasted, so I’d suggest to add one more operation to the process – and, respectively, more flavor. By pickling.

Step 2. You will need: 1 ready boiled whole ox tongue, 1.5 dl freshly squeezed lemon or lime juice, 1dl honey or syrup, 1 small piece of fresh ginger, 1 small hot chili, 5-6 cloves of garlic, a tablespoonful of rosemary leaves, and a little salt and pepper to taste.

Naudankieli - marinadi

Naudankieli - marinadi

©Julkka

Chop ginger, chili, rosemary, and garlic. Mix all the marinade components together well in a bowl. Finally, place the ox tongue in a food grade plastic bag, pour over the marinade and leave in the fridge overnight. The tongue is ready to serve on the following day.

Enjoy 🙂

Naudankieli leikattuna

Naudankieli leikattuna

©Julkka

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