Beef Tongue Tacos
This beef tongue speaks for itself (sorry I had to).
Something I find interesting about food is that our experiences with it change as we grow. When I was younger my dad often came home with beef tongue. I always thought the texture was weird and even though I ate it, I never truly appreciated it.
It wasn’t until my twenties that I accepted the fact that it was really just another cut of beef, and I’ve since grown to love it. It’s a good reminder to me to stay curious and open minded when it comes to food and cooking.
Like any tough cut, tongue needs to be tenderized (though sliced thin and grilled is great too). It’s often traditional to boil it for this step, but I decided to combine boiling with smoking to achieve the texture I was looking for. Let me know if you’ve tried tongue!
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Sichuan Poached Beef Recipe (Shui Zhu Niu Rou 水煮牛肉)
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This includes a very unique method to cook beef which makes the meat extra tender and juicy. It is a classic Sichuan-style food. If you like spicy food as well, give this a try soon.
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Ingredients for the beef marinade [Serves 3-4 people]
- 300 grams of beef slices
- 3/4 tsp of salt
- 1/4 tsp of baking soda [Amazon Link:
- Ginger garlic scallion water (2 cloves of garlic +2 slices of ginger + 3 pieces of the white part of spring onion+ 1/4 cup of water)
- 1 egg white
- Corn starch water (1 tbsp of water +1 tbsp of cornstarch)
Ingredients for the Dao Kou La Jiao [刀口辣椒]
- 2/3 cups of dry hot chilies [Amazon Link:
- 1 tbsp of Sichuan peppercorn [Amazon Link:
- 2 tbsp oil to stir fry
Ingredients for the vegetables to put on the bottom [底菜]
- 2/3 cup of carrot
- 2/3 cup of bean sprout
- 2/3 cup of shredded cabbage
- 2/3 cup of celery
- 1/2 tsp of salt or to taste
Ingredients for the spicy broth
- 3 tbsp of oil
- 4 slices of ginger
- 4 cloves of garlic, roughly minced
- 4 pieces of the white part of spring onion
- 2 tsp of Sichuan peppercorn
- 3 tbsp of Sichuan Dou Ban Jiang [Amazon Link:
- Few pieces of Chinese pickled chili, finely diced (optional)
- 1.5 tsp of chili flake (adjust the heat level to your own preference) [Amazon Link:
- 2.5 cups of water or beef stock
Ingredients to add at the end
- Dao Kou La Jiao [刀口辣椒]
- 2 tsp of toasted sesame seeds [Amazon Link:
- 3 tbsp of minced garlic
- 3 tbsp of hot oil to pour on the top
- Cilantro and scallion for garnish
MARINATING THE BEEF
- Slice 300 grams of beef in 3 mm thick pieces. Sirloin, Fillet or Tenderloin work the best for this recipe. Blade or Topside will also work as well.
- Make aromatic water: blend 2 cloves of garlic, 2 slices of ginger, 3 pieces of the white part of spring onion, and 1/4 cup of water into a puree. Let it go through a sieve to get rid of the solid part. Save the liquid.
- Marinade the beef with 3/4 tsp of salt, 1/4 tsp of baking soda, aromatic water, 1 egg white. Mix the beef within one direction until all the liquid is gone. Pour in some cornstarch water in batches (1 tbsp of water mixed with 1 tbsp of cornstarch). Keep messaging it for another 3 minutes until you can feel that the beef has a velvety texture. Cover it. Let it sit for 20 minutes.
MAKING THE DAO KOU LA JIAO刀口辣椒
- Add 2 tbsp of oil, 1 tbsp of Sichuan peppercorn, and 2/3 cup of dry hot chilies to the wok. Keep the flame on medium-low and stir this for a minute.
- Take the chilies and Sichuan peppercorns out. Leave the oil in the wok.
- Roughly chop the chilies and finely dice the Sichuan peppercorn. Set it aside.
PREPARE THE DI CAI [底菜].
- In the same wok, add in the carrot, the bean sprout, the shredded cabbage and, the celery. Toss them on high heat for a minute. Add some salt to taste. Put the veggies in the bottom of the bowl. Set that aside.
MAKING THE SPICY BROTH TO POACH THE BEEF
- Add more oil to the same wok. Add 4 slices of ginger, 4 pieces of the white part of spring onion, 4 cloves of garlic, roughly minced, 2 tsp of Sichuan peppercorn, 3 tbsp of Sichuan Dou ban Jiang, 1.5 tsp of chili flake, some diced Chinese pickled chilies. Stir everything on low heat for a minute or until everything is fragrant. Pour in 2.5 cups of beef stock or water.
- Bring it to a boil. Taste and adjust the saltiness. Turn the heat to low and let it simmer for another 5 minutes.
- Add in the marinated beef. Stir it gently. Turn the heat to maximum. Bring this to a full boil to make sure all the meat is cooked through. Turn off the heat. Pour this on top of the vegetable Di Cai that we made before.
- Sprinkle the Dao Kou la jiao on the top. Add 2 tsp of sesame seeds, some diced garlic. Heat up 3 tbsp of oil to smoking hot and pour it on the top. Top some cilantro and green onion for garnish. And you are ready to serve.
Darlene's Concoctions - Boiled Beef
Cut your roast to desired size cubes and bring to a boil. Add salt, pepper, broth base or whatever you like.
Turn burner down and let simmer for 1.5 hours. Keep checking to be sure you have enough water. You're done!
During the last 20 minutes of cooking, you can add potatoes, onions, etc., and you have beef stew! Just bring the heat up a bit to a strong simmer after adding the vegetables so they will cook. You can thicken the broth as desired.
My Concoctions Playlist
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Sichuan Boiled Beef (Shui Zhu Niu Rou | 水煮牛肉)
Succulent beef and crispy vegetables seasoned with generous amounts of spices, Sichuan boiled beef (Shui Zhu Niu Rou | 水煮牛肉) is super flavoursome and addictive.
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#Sichuanfood #chinesecooking #beef
Tafelspitz Recipe - Boiled Beef Recipe
Tafelspitz Recipe a boiled beef recipe- a traditional soup made with a low salt beef broth food in Austria and Germany
We are going to split this recipe into three parts and then bring it all back together - often made in a dutch oven, or as a pot roast which takes hours this meat dish will bring you an amazing tasting clear low salt beef broth and with extremely tender slow cooker beef - but all made in a pressure cooker.
Time Stamps:
0:00 Intro
0:26 Ingredients
0:36 Prep Swiss Chard
0:53 Beef Into Instant Pot
1:17 Roast Onions Into Instant Pot
1:54 Topside Steak Into Iced Water Bath
2:20 Make Apple Sauce
3:07 Cooking Leeks
3:40 Cooking Swiss Chard
4:06 Root Vegetables Prepare For Plating Up
5:05 How To Cut Topside Beef Into Slices
5:33 Plating Up - Final dish
How to Make Tafelspitz with Topside Beef in an Instant Pot
You can also use other cuts of meat like beef chuck, sirloin, roast beef, corned beef, brisket but not ground beef. We used topside - put 1.5l or 50 fl oz into your pressure cooker bowl then add the beef. Then add all your vegetables (keep one leek aside and do not put in the swiss chard) and two bay leaves. Add 10 peppercorns and season with 1 teaspoon salt. Take the roasted onions and remove the skin- but leave the crown (so they stay in one piece) and then cook in the pressure cooker for 70 minutes and 10 minutes natural release.
Take the beef and vegetables and put them into an ice bath - this is important as it stops them from cooking further and means the beef is going to stay together when we cut it - retain its moisture and yet actually be so tender that it just melts or falls apart in your mouth.
Ingredients
3 onions
50 fl oz (1.5 l) water
1 teaspoon salt
3 lbs (1.5 kg) topside of beef
10 black peppercorns
Salt and pepper for seasoning
2 lbs (900g) of mixed peeled root vegetables, carrots, swede cut into 1-2 inch chunks
2 leeks one for cooking in the instant pot and one cut into 1/4 inch slices
Chives to finish
2 tablespoons Vegetable Oil
2 tablespoons butter
1 cup baby peas
6 Marrowbone slices
Green vegetables
1 cup baby peas
1 bunch swiss chard
3 sticks celery
2 green apples
1 tablespoon horseradish sauce (optional)
Take off the lid and remove the beef and all the vegetables leaving a clear broth. Season the broth and taste that you are happy. This is the most amazing clear beef broth I have ever tasted.
#instantpot. #boiledbeef. #austrianfood
How To Make Beef Soft & Tender | Tough Stewing Meat Made Soft
So in this video, I am finally getting around to answering many of your questions. This one is all about making some tough as old boots beef into something soft and tender.
How To Make Beef Soft Tender | Tough Stewing Meat Made Soft.
Today we will do the boil out method. There are several other methods including using Papaya (Papin) and baking soda.
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#howtocookgreat #stewingbeef #toughbeefmadesoft
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