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May 5, 2016,

Fish & Flesh

Poached Lamb or Goat Tongue

Print

Once you've poached lamb or goat tongue, you have many delicious options. You can make Lambs Tongue Vinaigrette, Lambs Tongue in Saffron Sauce, a classic Persian dish, or tacos lengua, one of the simplest and most delicious preparations.

Three tacos, grilled onions, cilantro, and a bit of salsa

• Makes 2 pounds

Ingredients

1 yellow onions, quartered
2 shallots, halved
1 head of garlic, cloves separated
1 celery stalks, cut in half
1 small carrot, cut in chunks
1 teaspoon black peppercorns
3 to 4 juniper berries
3 to 4 allspice berries
2 or 3 Italian parsley sprigs
2 pounds (about 8 to 12) lamb or goat tongues

Directions

1. Pour 8 cups of water into a medium soup pot and add the onions, shallots, garlic, celery, carrots, peppercorns, juniper berries, allspice berries, and parsley sprigs.

2. Cover the pot, set over high heat, bring to a boil, reduce to a simmer, and add the tongues.

3. Simmer, uncovered, for about 1 ½ to 2 hours, or until the tongues are completely tender when pierced with a fork.

4. When done, remove from the heat, cover the pan, and let the tongues cool until easy to handle. Use your fingers or a sharp paring knife to peel the tongue.

5. Use right away or refrigerate, preferably in their poached liquid, for up to 4 days.

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