Red Wine Braised Beef Tongue Tacos

Red Wine Braised Tongue Tacos 3

When I first moved to Austin, one of my new friends was literally shocked that we didn’t have breakfast tacos on the east coast. “What did you eat for breakfast?” she asked with concern on her face. Bagels, duh. But now that I have lived here a few years, I get it. I love tacos! Brisket, migas, tongue. Gimme, gimme, gimme. Um, did that just say tongue?!?!  You betcha! I had never made tongue myself before, but Bubbe did quite a bit when I was growing up! Here is a little peak of her recipe I based mine on:

Braised Tongue Tacos  14

Sounds like a winner, right?! Warning: Tongue looks like, well, a freaking huge cow tongue. It’s pretty nasty. I may or may not have gagged twice while preparing this dish. But if you can fight through it, you will end up with some of the tastiest meat this side of the Mississippi. And isn’t that what it’s all about?

Reminder: Don’t forget to enter to win a WJWE apron!!

Anyhoo, here is all you need for your very own tongue.

Braised Tongue Tacos  5

First, wash your tongue thoroughly (hehe). Then put it in a large pot and cover the tongue 3/4 of the way up with warm water. Bring the water to a boil and lower to a simmer and simmer it covered for an hour and a half. WARNING: Tongue photo ahead!

Braised Red Wine Tongue Tacos

Shudder. Cool the tongue, skin, trim off any gristle and gross looking pieces and cut into pieces. Season tongue with salt and pepper.

Braised Tongue Tacos  6

In a large dutch over, heat grapeseed or any high heat oil over medium high heat. Then brown tongue on all sides, about 8 minutes total. Remove the tongue, then add in sliced onion and carrots and brown those until well colored, about 7 minutes. Lower heat to medium and add in minced garlic and saute for an additional minute. Then add in tomato paste, increase heat to medium high and brown for an additional 7 minutes until the paste is a rich brownish red color. Deglaze with red wine, making sure to scrape up all the good bits stuck to the pan. Simmer until wine is reduced by half. Then add in salt, pepper, smoked paprika and sugar and put meat back in the pan. Add chicken broth until tongue is a little more than halfway covered.

Braised Tongue Tacos 2

Bring  everything to a boil, lower to a simmer and cover. Braise tongue for about 3 hours until very tender but not falling apart. Let cool at least 30 minutes or overnight.

Braised Tongue Tacos  7

Cut into pieces, and make tacos! Or eat as is.

Braised Tongue Tacos  8

I served mine with avocado…

Braised Tongue Tacos  9

And then some red sauerkraut, cilantro and green onions as garnish!

Braised Tongue Tacos  10

Tada!

Braised Tongue Tacos  11

Yum! This tongue is tender and super flavorful. Serve it to guests and don’t tell them it’s tongue until they finish eating. Fun times!

Braised Tongue Tacos  12

Even dog approved!

Braised Tongue Tacos  13

Red Wine Braised Beef Tongue Tacos
 
Prep time
Cook time
Total time
 
So flavorful, tongue tacos may become your new favorite meal!
Author:
Recipe type: Main, Meat
Cuisine: Jewish
Serves: 6-8
Ingredients
  • 1 beef tongue, 3-4 pounds
  • Kosher salt & black pepper
  • 3 Tablespoons grapeseed oil or another high-heat oil
  • 1 large white onion, cut into thin slices
  • 3 large carrots, cut into rounds
  • 2 cloves garlic, minced
  • 12 ounces tomato paste
  • 2 cups dry red wine
  • 1 teaspoon smoked paprika
  • ¼ cup brown sugar
  • Chicken broth
  • Optional: corn tortilla, red sauerkraut, avocado, cilantro, green onions
Instructions
  1. First, wash your tongue thoroughly (hehe). Then put it in a large pot and cover the tongue ¾ of the way up with warm water. Bring the water to a boil and lower to a simmer and simmer it covered for an hour and a half.
  2. Cool the tongue, skin, trim off any gristle and gross looking pieces and cut into pieces. Season tongue liberally with salt and pepper.
  3. In a large dutch over, heat grapeseed or any high heat oil over medium high heat. Then brown tongue on all sides, about 8 minutes total.
  4. Remove the tongue, then add in sliced onion and carrots and brown those until well colored, about 7 minutes. Lower heat to medium and add in minced garlic and saute for an additional minute.
  5. Then add in tomato paste, increase heat to medium high and brown for an additional 7 minutes until the paste is a rich brownish red color. Deglaze with red wine, making sure to scrape up all the good bits stuck to the pan. Simmer until wine is reduced by half.
  6. Then add in 1 Tablespoon salt, 2 teaspoons black pepper, 1 teaspoon smoked paprika and sugar and put meat back in the pan. Add chicken broth until tongue is a little more than halfway covered.
  7. Bring everything to a boil, lower to a simmer and cover. Braise tongue for about 3 hours until very tender but not falling apart. Let cool at least 30 minutes or overnight.
  8. Cut into pieces, and make tacos! Or eat as is.
  9. I served mine with avocado, red sauerkraut, cilantro and green onions as garnish!

 

Never miss a recipe! Sign up for free What Jew Wanna Eat weekly emails.

signature4

Comments

  1. Ah man the final result looks tasty! So nice to see a Mexican-influenced Jewish recipe! My husband’s Jewish roots go back to northern Mexico where there’s nary a knish or bagel in sight. For this we also might add a bit of salsa verde on top.

  2. Looks a-mahzing, Amy! I will have to try this over the summer. I’ll send it to my mom, too, as she does tongue every couple months and I know she hasn’t tried it this way!

    • Thanks KQ! How does your Mom cook tongue?

      • Hey Amy! I’ve requested the recipe, but here are the parts I’m sure about: it sits in pink salt of Maras (any coarse salt will do) for 2-3 days. Then it’s cooked a few hours in scratch-made beef broth with an herbal pouch (mystery ingredients, I’ll have to ask) in a cast iron pot. She serves with chianti, garlic mashed potatoes and veggies. I’ll pass it on when I get it. It will be the “southern” take on it for sure!

  3. I’ve always been afraid of tongue, shudder indeed! But Amanda and I agree that this looks delicious and we should definitely make it.

  4. You wrote “Tongue looks like, well, a freaking huge cow tongue. It’s pretty nasty. I may or may not have gagged twice while preparing this dish.” Well, I grew up eating tongue every once in a while. It’s a very versatile meat. I don’t think it’s nasty at all!

    Your recipe looks very good. The way I like to prepare tongue nowadays is to poke a bunch of holes in it with a fork and brine it with spices overnight. (My brine is 1/2 cup kosher salt, 1 cup sugar, lots of spices including medicinal amountsof garlic ;) ) Then I rinse a few times, and soak a few times, to remove as much salt as possible, then hot-smoke until it’s fully cooked. Cut thin slices and serve to my wonderful wife. :)

  5. bookjunky says:

    The end result looks absolutely delicious — but I could never eat it if I knew. Especially now that I’ve seen a photo of a raw one!

  6. Robert Mitlin, AP says:

    There were but three sandwiches that our family would order at a kosher deli in New York City . Hot Pastrami on rye with spicy mustard, Hot corned beef on rye with spicy mustard and Tongue (hot or cold) on rye with spicy mustard. This is the only way these sandwiches are permitted. No variations allowed. ;)

    • HAHA love it, Robert! Corned beef is my favorite out of the three, I think. But I would probably eat my own finger if it was on rye with spicy mustard!

    • Until Montreal-style smoked meat came to Brooklyn at Mile End Deli.

      As it happens, I grew up in the Mile End neighborhood in Montreal. :)

      It’s ok, no-one will complain if you say smoked meat is pastrami. ;)

Trackbacks

  1. [...] Double Becker Beef Tacos from The Tasty Fork Slow Cooker Shredded Beef Tacos from Miss Information Red Wine Braised Beef Tongue Tacos from What Jew Wanna Eat Slow Cooker Beef Barbacoa from Unsophitocook Smokey Cincinnati Chili Tacos [...]

  2. […] Kitchen Cochinita Pibil: Yucatecan Slow Roast Pork (meat for pork tacos) from The Culinary Life Red Wine Braised Beef Tongue Tacos from What Jew Wanna Eat? Portobello Zucchini Tacos from Alida’s Kitchen Creamy Lime Baked […]

  3. […] easy and delicious and makes you feel all sorts of domestic. Bubbe will be so proud! I put mine on Tongue Tacos. […]

What Jew Think? Leave a Reply!