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John Folse beef tongue
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| Ingredients for tongue | |
| 1 (2-2 1/2 pound) | beef tongue |
| 1 gallon | water |
| beef stock, alternative | |
| 2 | onions, sectioned |
| 1 lg | carrot, coarsely chopped |
| 3 celery stalks with leaves | |
| 6 sprigs | parsley |
| 1 whole head garlic, cut in half | |
| 2 tbsps | peppercorns |
| 2 | bay leaves |
| Method Rinse tongue in cold water. Place clean tongue in a large stockpot and cover with water or beef stock. Add all other ingredients and bring to a boil. Reduce to a strong simmer and cook uncovered 3-3 1/2 hours until tongue is tender. Replenish liquid as necessary and periodically turn tongue to cook evenly. When tender remove from stock and chill completely. With a small paring knife remove skin and any gristle from tongue. Thickly slice tongue in cross sections starting from the tip and set aside Ingredients for spicy creole marinara | |
| 2 (14.5 ounce) cans | peeled and diced tomatoes, drained |
| 1/4 cup | extra virgin olive oil |
| 1/4 cup | vegetable oil |
| 1 cup | diced onions |
| 1/2 cup | diced celery |
| 1/2 cup | diced bell pepper |
| 10 cloves | garlic, sliced |
| 1 cup | chicken stock |
| 12 large | basil leaves, chopped |
| 1/2 tsp | cayenne pepper |
| Pasta | |
Method
In a large stainless steel saucepan, heat oils over medium-high heat. Using a wooden spoon, sauté onions, celery, and bell peppers until wilted. Add garlic and continue to cook until garlic turns brown around edges, approximately 3 minutes. Stir in tomatoes and blend well into the vegetable mixture. Bring to a low simmer and slowly add chicken stock to retain moisture and create the fresh sauce. Add sliced tongue and continue to cook 7-10 minutes, then stir in basil and cayenne pepper. Add additional stock as necessary to retain sauce-like consistency. Cook pasta according to package directions. Drain well and toss with a small amount of olive oil. Blend 1-2 servings spoons of the sauce into the pasta along with a generous sprinkle of parmesan cheese. Once all is well coated, place the pasta in the center of serving platter and top with the simmering sauce and tongue slices
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