Tagine of Veal Tongue

22 Mar

I was trying to look bovine, but cows don't wear towells.

This is a recipe unashamedly taken from ‘The Fifth Quarter’ by Anissa Helou. This is a brilliant book for anyone thinking of getting down with the offal. The recipe in the book is ‘Tagine of Ox Tongue’ (page 95). However, Daz and I forgot to check we had all the right ingredients. So, therefore, it was inevitable that we didn’t use all the same things. That is a bit of a shame, as I was for once intending on just copying someone’s recipe and not ending up with a different thing all together. Maybe I’m just too creative for my own good *coughs*

Here is the version we ended up with. But I would buy the book. Or don’t as it may give away some of the things I intend to serve at my offal banquet at the end of the year, and if you intend on coming, it might be a spoiler.

  • 1 veal tongue, weighing about 1 kg, well cleaned
  • 2 x 400g tins cannellini beans, drained
  • 4 tbsp olive oil
  • 1 tbsp paprika
  • 2 tsp ras el hanout spice mix
  • salt
  • 6-8 garlic cloves, crushed
  • 2 tbsp white wine vinegar

So, you need to first of all boil the ox tongue for 10-15 minutes, according to Anissa. I would probably boil it for 30 minutes so that the skin is just a bit easier to peel off. After the 30 mins, remove tongue from heat and peel it, using fingers and/or a knife.

Cut the tongue into 1 cm wide slices and put in a pan. Add all the herbs and spices and a litre and a half of water and boil for 45 mins. Now add the cans of beans and boil for a further 30mins. Make sure then you add the beans that the sauce isn’t too dry. You can add a bit more water. At the end of the cooking you want tender tongue and tender beans. If you’ve got too much water, you can then boil that off.

When you’re satisfied with the consistency, transfer to a serving dish and add vinegar. Ours was quite thick, almost risotto like, but you could have it any way you fancy. a nice crisp salad would be good on the side.

A super simple dish that really is a taste explosion. Tongue is delicious and I’m really enjoying cooking with it. Definitely try it. If you don’t fancy wrestling a whole one, just pick up some cooked tongue from the supermarket instead of ham. it really is the SHIZ!

5 Responses to “Tagine of Veal Tongue”

  1. Rock Salt March 23, 2012 at 7:15 pm #

    Ox tongue is good for sandwiches and not too hard to find, yum! Do you ever get squeamish preparing the offal?

    • offallygood March 24, 2012 at 2:53 pm #

      Nope. I used to work as a pork butcher, so I got quite used to all the meat then. It doesn’t bother me. But saying that I’ve not cooked a head yet, nor any tripe. xxx

      • Rock Salt March 24, 2012 at 3:03 pm #

        Fair enough – I’m usually fine with all things meaty but now and again I get the heebs. They pass. My desire to eat is stronger than any heebs.

      • offallygood March 30, 2012 at 5:05 pm #

        I watched a lot of the Inside Nature’s Giants programmes and I think I missed a trick in a career doing dissection, so I find it very interesting to play with the organs. I had a pig heart the other day and you get can your thumb down an aorta. That is a wide vessel. And if you think that they transplant to us with pig hearts? Mind boggling!

      • Rock Salt March 30, 2012 at 6:20 pm #

        Wow – that is amazing! I suppose they’re harder to clog up with lovely chips and fags…

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