Beef Tongue with green peas | Lelan'omby sy Petits-pois

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Beef Tongue with green peas | Lelan'omby sy Petits-pois

By Volan Rabary,

Because of how it looks, the beef tongue has fallen out of favors of nowadays cooks though it tastes similar to other cuts of red meat like lamb shank, filet mignon, or flank steak, but is fatter and milder.

Beef tongues are eaten pretty much everywhere on the globe, with some countries favoring them more than others. They can be prepared in soups, salads, and sandwiches and more possibilities are endless. In Mexico they put it on tacos — the famous dish is called “Tacos de Lengua.” Raw beef tongue is eaten at Korean or Japanese BBQ restaurants, recently smoked, and cured (ham style) beef tongue is gaining foot as a light snack in Japan. It’s also eaten on the Jewish holiday of Sukkot.

It contains more protein then a T-bone steak, but has a pretty high amount of cholesterol so you shouldn’t eat it every day.

This is the best and easiest way to prepare a tasty and tender beef tongue dish.

Total:3 hrs 15mins
Prep:25 mins
Cook:2 hrs 50 mins
Yield:4-6 Servings

Beef tongue whole or cut (about 1kg)
2 to 3 liters of water
Beef Stock
300 g of green peas
3 diced tomatoes
2 minced onions
1 onion or some baby onions
5 garlic cloves
1 bay leaf
thyme
Salt and pepper ( coarse), replacing is the pepper with caper is even better
Oil ( or butter)

Gather the Ingredients
Preparing the tongue: Wash the tongue. In a Cooking pot, Bring to a boil the salted water. Cook the tongue for 25mn at high heat. Or 12mn in a pressure cooker

Remove from the heat, cool down the tongue in a bowl filled with icy water.

Reserved the cooking liquid

When it has cooled down remove the skin. (you can also use a skinned tongue to avoid this step)

While you are waiting for the tongue to cool down, shell the peas, wash them, drain them.
Pour a little oil ( or butter), caramelize the onion, add the garlic, let infuse for a few minutes (2-3mn)
Add the tongue, season to taste (coarse salt and pepper), bay leaf, thyme
Add the cooking liquid up to the level of the meat.

If you are using already skinned tongue you can just use water, add beef stock (to add more taste) let cook for at least 2-3 hours or until the meat is tender

Remove the tongue from pot and slice it to the desired thickness

→
Add the sliced tongue pieces, peas and the tomatoes to the cooking liquid. let cook for 20 more mn
Serve with a side of rice or slices of bread