Braised and Broiled Beef Tongue

Braised and then Broiled Beef Tongue set on top of Chayote Squash

(Harini’s version of Empal Lidah – Origin: East Java)

For serious meat lovers, beef tongue has been known for its tenderness and succulence. Jeff “introduced” me to this meat a few years back. He ordered a delicious beef tongue dish (I don’t recall the name now) once when we dined at Chicago’s Colombian restaurant, Las Tablas (on Lincoln Ave.), and then again at El Llano (also on Lincoln). He said that the plate reminded him of a couple of Indonesian dishes he enjoyed so much: braised and pan-seared beef tongue and a beef tongue stew. I had never tried these dishes before and was intrigued. Jeff’s story  inspired me to make the braised and pan-seared one. The only difference I did was that after braising, I broiled the meat instead of pan searing it. Jeff and I would have this dish every now and then. When we have it, I usually pair it with a chayote squash in spicy broth and serve them together over white jasmine rice.

Chayote squash in spicy broth with shrimp (optional)

The way I like to cook beef tongue is to make the meat to be tender in the inside and crispy on the outside. Braising the meat for at least two hours and then broiling it a little bit inside of an oven work for my preference.

Here’s how I cook the meat:

First we will need:

  • 2 pounds of sliced (skinless) beef tongue. A little note about beef tongue for those who have never cooked it before: some grocery stores meat department may only carry the whole meat (not sliced).  If so, you’d have to remove the skin and fat by cooking the whole meat in a large pot for about 30 minutes, remove and let it cool, chop it into big chunks, and then cut off the skin and fat. The skin comes off easier when the meat is hot.
  • 2 cups of white vinegar

Chop and mix in a food processor:

  • 1 tablespoon of minced garlic
  • 6 shallots
  • 6 candlenuts
  • 1 teaspoon of coriander powder
  • 1 teaspoon of ginger powder
  • Salt
  • Black pepper

For aroma:

  • 1 Lemongrass (Cut and throw away the very top and bottom part and then halve it)
  • 2 lime leaves
  • 1 inch of galangal root

Steps:

  • Place the whole meat in a large pot and cover it with water
  • Bring to boil and let cook for 30 minutes and then dump the water
  • Put the vinegar in a larger bowl that can be used to soak the meat
  • Cut the whole meat into larger chunks
  • Cut off the skin, trim away the fat, and throw them away
  • Slice the meat into 1/2 inch thick
  • Wash with water and then soak them in the vinegar bowl for 10 minutes and then drain
  • Return the meat in the larger pot and cover it again with water over medium heat
  • Add the chopped and mixed spices from the food processor along with lemongrass, lime leaves, and galangal root
  • Stir and mix well
  • Cover with a lid and let it cook for about 1 ½ to 2 hours or until liquid is reduced by ¾
  • Place the braised meat on an aluminum-foil-layered tray, broil in the oven with the door slightly ajar for about 5 minutes or until the outer part of the meat turns golden brown
  • Best served with white jasmine rice

Serve 4

Harini Riana1 Comment

Braised and Broiled Chicken Thighs

As a big-flavor food enthusiast, I see chicken as a great “blank canvas” in my cooking. The meat has great potential for many delicious dishes. With the right blend of spices and a little patience anyone can create their own far-from-boring signature chicken dish. For me, braised and broiled chicken has been an all-time favorite and specialty.

Inspired by a version (out of many) of traditional Javanese grilled chicken, I learned to cook this meal by trying on different recipes years ago. I tweaked the technique and ingredients many times to get to my own version. We evolved with time, the recipe and I. Now that I have reached my satisfactory level with this dish I feel more confident in sharing the recipe with others. 

Chicken thighs with their succulence and tender texture work best for this particular recipe. The meat doesn’t turn dry even after being cooked twice. In this recipe I braise the chicken to tenderize the meat and infuse it with flavors of my choosing. Then I broil the braised meat to get that crispy golden brown effect on the chicken’s exterior. (During the warmer months I’d brown the braised chicken on a grill outside.)

Here are the must-haves and the steps to cook the chicken:

  • 4-6 bone-in and skin-on chicken thighs. (Worry not about the fat. A lot of it will be cooked out of the meat.)
For the lemon-like aroma, smash:
  • 1 inch of galangal
  • 1 lemongrass
  • 2 kaffir lime leaves (optional)

For the flavor, mix and puree in a food processor:

  • 1 inch of ginger
  • 1 tablespoon of minced garlic
  • 4-5 shallots
  • 5-6 candlenuts
  • 1 teaspoon of coriander powder
  • ½ teaspoon of turmeric powder
  • ½ teaspoon of black pepper powder
  • 1 tablespoon of cayenne pepper powder
  • Salt (be generous)

Heat up a tablespoon of canola oil in a large pot (over medium heat). Brown the blended spices along with the galangal and the lemongrass. Add the chicken and two or three cups of water (until the chicken is almost, not completely, covered by the liquid). Stir and mix well. Throw in the kaffir lemon leaves. Cover with a lid and let it cook for an hour to an hour and a half until the meat gets tender. Taste before broiling. Add more salt if necessary. (Leaving the chicken in its braising liquid overnight, and broil the next day, would amplify the taste.)

Final step:

Set oven to broil. Place the chicken thighs on an oven rack set over a tray (so that any leftover juice has a place to go). Broil each side for 4-5 minutes until the color turn to golden brown. Be careful, it’s super hot!

Great with steamed white rice, chilies, and a vegetable soup side dish (coming up on the blog soon).

Serve two generously

Harini Riana1 Comment