Beef Tongue (Haitian Style)

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Isabelle Fassinou

Beef Tongue (Haitian Style)

Post by Isabelle Fassinou » Wed Oct 03, 2007 8:20 am

serves 4-6

1 beef tongue, 3 pounds or less
3 slices of bacon, cut into pieces (optional)
Cold water
Salt to taste
2 cloves garlic, minced
6 sprigs parsley, chopped
1 teaspoon thyme leaves
1 teaspoon ground cloves
Hot pepper to taste
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
2 onions, chopped
1 green pepper, coarsely chopped
2 bay leaves (optional)

Scrub tongue well. Blanch by simmering in water for about ten minutes or until white membrane can be easily removed. Drain and immerse in cold water. Remove the skin with a sharp knife. Trim the tongue by removing bones and gristle.

Lard the tongue by making small slits in it with a sharp knife. In these incisions, insert the pieces of bacon.

Place the tongue in a saucepan and pour enough cold water to cover halfway. Add salt, garlic, parsley, thyme, hot pepper, cloves, tomato paste, Worcestershire sauce, onions, gren pepper and bay leaves. Simmer until tender, 3 hours. Remove tongue. Cook liquid for abot 15 minutes more to reduce. Adjust seasoning.

Serve hot with the sauce.

NOTE ABOUT BLANCHING

Blanching is a cooking term that describes a process of food preparation wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval and finally plunged into iced water or placed under cold running water (shocked) to halt the cooking process.

Uses of blanching

Peeling Blanching loosens the skin on some fruits or nuts, such as onions, tomatoes, plums, peaches, or almonds.
Flavor Blanching enhances the flavor of some vegetables, such as broccoli, by releasing bitter acids stored in the cellular structure of the food.
Appearance Blanching enhances the color of some (particularly green) vegetables by releasing gases trapped in the cellular material that obscure the greenness of the chlorophyll. Since blanching is done - and halted - quickly, the heat does not have time to break down chlorophyll as well.
Shelf life Blanching neutralizes bacteria and enzymes present in foods, thus delaying spoilage. This is often done as a preparatory step for freezing and refrigerating vegetables.

Source: Wikipedia

Leoneljb
Posts: 222
Joined: Fri Dec 29, 2006 10:29 pm

Lang bEf?

Post by Leoneljb » Wed Oct 03, 2007 11:14 am

OK Isabelle, lang lan pa ladan'l. Pou oun moun ap pran lang bEf!

Byen ke mwen renmen ti resEtt yo men m'ap mande si moun ta renmen pran Lang BEf??

Leonel

Isabelle Fassinou

What exactly do you mean?

Post by Isabelle Fassinou » Wed Oct 03, 2007 11:54 am

I do not understand your question?

Are you offended at the idea of beef tongue?

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Guysanto
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Posts: 1289
Joined: Fri Mar 07, 2003 6:32 pm

Post by Guysanto » Wed Oct 03, 2007 12:06 pm

Monchè, leo, w'ap jwe lakomedi, paske mwen konnen anpil moun plato santral ki amatè lang bèf. Men se manje yo manje'l.

Mwen sèten manman'w te konn lage lang bèf nan bouch ou tou, men siman li di'w se pwatrin poulèt la. Lò sa, ou panse w'ap goute tete, ou pa gen pwoblèm ak sa.

Antouka, lang bèf se bon vyann! Men fòk ou konn prepare'l. Gen yon seri vyann, tankou mouton, tankou lanbi, se pa jis epise yo nenpòt kòman epi mete yo nan chodyè sou tèt chabon ak bwapen ki tou limen san alimèt.

Pa egzanp si ou pa prepare vyann mouton an byen, odè li lò li fin kuit ap fout ou yon souflèt, w'a mande bondje padon.

Si ou pa prepare lanbi an byen, w'ap gen pou mastike'l tout lannuit.

Lang bèf la menm... adje! Wè w'a wè li, w'a gentan endispoze.

Men koute sa resèt la di: "Scrub tongue well. Blanch by simmering in water for about ten minutes or until white membrane can be easily removed. Drain and immerse in cold water. Remove the skin with a sharp knife. Trim the tongue by removing bones and gristle."

Ou tande, Popo? Mwen pa bezwen tradui. Sèl sa mwen konnen, lò lang bèf la byen prepare, ou pap janm panse a vach la, lò w'ap savoure'l.

W'a di: "Mèsi Izabèl dèske ou te mete resèt sa sou "Windoz onn Eyti"

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