Shared by Baily Kohn
Shared by Baily Kohn
Paprika Seared Beef Tongue
Yield: 6-8 servings
Paprika Seared Beef Tongue
Yield: 6-8 servingsFamily Journey
Spinka (present day Săpânța), RomaniaMontreal, CanadaBrooklyn
Rockland County
When done well, beef tongue is a delicacy. Baily Kohn’s great-grandmother cooked hers for several hours, ensuring melt-in-your-mouth texture, then seared slices in a bright red, paprika infused oil until fragrant and crispy. Be sure to plan ahead when making this recipe to allow enough time for the beef tongue to cook. Alternatively, the tongue can be cooked in advance, refrigerated, and seared just before serving.
Read more about Baily’s family in “The Legacy of Holocaust Survivor Alta Blima Hartstein Lives On in Her Recipes” and try her recipes for fasírt (chicken patties with challah) and walnut kindl.
Ingredients
- 1 whole beef tongue, 3-4 lbs.
- ¼ cup light olive oil
- 1 tablespoon good quality Hungarian paprika
- 3 large garlic cloves, peeled and minced
- ½ teaspoon kosher salt
Preparation
Step 1
Fill a large pot with water. Make several slits in the skin of the tongue (this will make it easier to peel off later) and place the tongue in the pot. Cover and bring to a boil.
Step 2
Boil the tongue for 45 minutes, skimming the foam off the top. Reduce the heat to a light simmer and cook the tongue, partially covered, for another 2 ½ hours, turning occasionally so it cooks evenly. At the end of the cook time, the tongue should be meltingly soft and a knife should slide easily through. Cook for another 25-35 minutes if needed.
Step 3
Carefully transfer the cooked tongue to a large cutting board. Allow it to cool until easier to handle, then peel off the skin, taking care not to tear the meat. Slice the tongue against the grain into 1” pieces and set aside.
Step 4
Heat the olive oil in a large skillet over medium heat. Add the paprika to the skillet and stir with a wooden spoon, frying until fragrant and sizzling, around 30 seconds. Add the minced garlic to the pan and saute for 1-2 minutes, until golden.
Step 5
Add the kosher salt to the pan, stir to combine and then transfer the tongue slices to the skillet with paprika oil. Sear for 2 minutes on each side, until crispy and flavorful. Transfer to a plate.
Step 6
Serve while hot, with more paprika if desired.
