Poached Beef Tongue with a Fresh Herby Salad
Transform beef tongue from a butcher’s cast off to a tender, delicious, and inexpensive source of protein, zinc, and vitamin B12. Simmered with vegetables and herbs, and served with a fresh herby salad, this dish is both flavourful and nutritious.
Servings: 2 Serves
Calories: 400kcal
Cost: $15
Equipment
- Stock pot
Ingredients
- 1 beef tongue cleaned and prepared (ask your butcher)
- 2 white onions diced
- 4 cloves of garlic peeled and left whole
- 2 carrots peeled and chopped
- 2 bay leaves
- 1 star anise
- Approx 1 litre beef stock/broth
For the Salad:
- 1 large handful spinach
- 1 large handful rocket
- 1 small handful fresh parsley finely chopped
- 1 small handful fresh coriander finely chopped
- 8 spring onions diced
- Juice of half a lemon
- Quarter cup of olive oil
Instructions
- Cook the Beef Tongue: Add all of the ingredients (except the salad) to your stock pot. Bring to the boil, then cover and leave to simmer for around 3 hours. Check every so often and top up with a little hot water if necessary.
- Prepare the Salad: Make the salad by tossing together all of the greens and herbs with the spring onions. Divide into two separate bowls.
- Prepare the Tongue: Drain the contents of the pot, reserving a couple of tablespoons of the liquid. Place the tongue on a chopping board, then slit the outer membrane and peel it off. Slice thinly and add to the green salad, along with the vegetables from the pot.
- Make the Dressing: Whizz together the reserved liquid, lemon juice, and olive oil. Drizzle liberally over the salad before tucking in.
Notes
- Cooking the tongue for as long as possible will enhance tenderness and flavour.
- Adjust the salad ingredients to your preference, adding other greens or herbs if desired.
- The reserved cooking liquid adds a rich depth to the dressing, but it can be omitted if preferred.