When poached with aromatics like onions and garlic, tongue meat tastes very reminiscent of pot roast. The mushroom sauce brings a wallop of umami to the table.
2-4 pounds beef tongue
1 onion, quartered
4 garlic cloves, peeled
1 teaspoon whole peppercorns
1 teaspoon salt
1 bay leaf
2 teaspoons canola oil or grapeseed oil
10 ounces cremini mushrooms, sliced
½ cup sliced shallots
2 garlic cloves, minced
⅔ cup white wine
2 teaspoons cornstarch or arrowroot powder
1 tablespoon butter or non-dairy butter alternative
2 teaspoons fresh thyme
¼ teaspoon black pepper
⅓ cup fresh parsley, roughly chopped
1. Place tongue in a large saucepan. Add onion, garlic, peppercorns, salt, bay leaf and enough water to cover the tongue by 2-inches. Bring to a slow boil over medium-low, reduce heat and simmer very gently, partially covered, until tongue is tender and easily pierced with a knife at its thickest part (about 1 hour per pound of tongue).
2. Remove tongue from poaching liquid and let cool only to the point where you can handle it. Reserve 1 cup of the poaching liquid. To peel off the skin, start at the throat end of the tongue and use a small knife to lift up some of the skin. Then start peeling off the skin with your fingers. Scrape off any bumpy areas with the back of a chef’s knife. Slice tongue thinly against the grain.
3. To make the mushroom sauce, heat oil in a large skillet over medium heat. Add mushrooms, shallots and garlic; heat until mushrooms have softened, about 4 minutes. Add wine to pan, raise heat to medium-high and boil until most of the wine has reduced. Whisk cornstarch or arrowroot powder into 1 cup of the reserved beef tongue broth and pour into pan. Simmer until slightly thickened, about 3 minutes. Stir in butter, thyme and black pepper and heat until butter has melted.
4. Serve beef tongue slices topped with mushroom sauce and parsley.