Serves 8
170 min
Beef Tongue with Artichoke Hearts
Recipe GLPRa390e0f4939567
A Mediterranean-inspired main course featuring tender poached beef tongue served in a rich gravy with artichoke hearts, capers, and anchovies. The tongue is first simmered with aromatic vegetables and spices to develop deep flavor, then sliced and finished in a savory sauce. Elegant, flavorful, and naturally free of common allergens.
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Ingredients
1 beef tongue (about 3–4 lbs), fresh
1 large carrot, roughly chopped
1 large onion, quartered
2 bay leaves
8 whole peppercorns
5 sprigs fresh parsley
2 stalks celery, cut into chunks
2 teaspoons ground turmeric
1/4 cup white vinegar
Water to cover the tongue (about 3–4 quarts)
1.5 large yellow onions, sliced
3 cloves garlic, minced
6–8 anchovy fillets (or 2 tablespoons anchovy paste)
1 bay leaf
2 tablespoons capers in brine, drained
1 pound frozen artichoke hearts (about 2 bags)
Salt and freshly ground black pepper, to taste
2 cups reserved tongue poaching liquid
Directions
Rinse the beef tongue thoroughly under cold water. Place it in a large pot and cover generously with water (3–4 quarts). Bring to a boil over high heat, then drain and rinse both the tongue and pot to remove impurities and surface foam.
Return the cleaned tongue to the pot and add fresh water to cover. Add the quartered onion, carrot chunks, celery stalks, parsley sprigs, bay leaves (2), peppercorns, turmeric, and white vinegar. Bring to a boil, then reduce heat and simmer gently, partially covered, for 2.5 to 3 hours, until the tongue is very tender and easily pierced with a fork.
Remove the tongue from the broth and place on a cutting board. Once cool enough to handle, peel away the outer skin and trim any excess fat. Reserve 2 cups of the poaching liquid and discard the rest along with the solids. Slice the tongue into 1/4-inch-thick pieces.
In a large skillet or braising vessel, cook the sliced yellow onions over medium heat for 5–7 minutes, stirring occasionally, until they begin to soften. Add the minced garlic and cook for 1 minute until fragrant.
Add the anchovy fillets (or paste) to the pan, breaking them up with a spoon, and stir until they dissolve into the onions and form a flavorful base. Cook for 1–2 minutes.
Pour in the reserved tongue poaching liquid, scraping up any browned bits from the bottom of the pan. Add the remaining bay leaf and bring to a simmer.
Add the frozen artichoke hearts and capers (with their liquid) to the pan. Stir well to combine and return to a gentle simmer. Cook uncovered for 8–10 minutes until the artichokes are just tender.
Add the sliced tongue pieces back into the pan with the artichokes and gravy. Simmer gently for 5 minutes to warm through and allow the flavors to meld. Season with salt and freshly ground black pepper to taste, being mindful that the anchovies, capers, and poaching liquid may already contain salt.
Divide the tongue and artichoke mixture equally among eight bowls or plates, and spoon the pan gravy over each serving. Serve hot as a main course.
