Moroccans have 2 majors ways of cooking the tongue: steam and serve with salt and cumin or cook it “mchermel-style”. The latter dish is bolder and there are days where I can’t just have it any other way.
Can I convince you to give this recipe a go? You could be fighting off with your brain which command you to feel squeamish about tongue or any offal for that matter.
If you like pulled meat, tender and falling off the bone, then Moroccan slow-cooked tongue fits the bill.
Ways of cooking Moroccan beef tongue recipe
Moroccan beef tongue recipe required slow-cooking in a dutch oven (2 hours), a well sealed Tangia-style clay urn (up to 4 hours) or a pressure cooker (1 hour).
Moroccan slow-cooked beef tongue
Equipment
- Dutch oven
Ingredients
- 1 kg tongue beef's tongue, trimmed
- 2 tbsp coriander chopped
- 3 garlic cloves grated or crushed
- 1 onion Spanish or brown, small, chopped
- 1 tomato grated and only pulp kept
- 1 tsp ground ginger or slightly more
- ½ tsp turmeric
- 1 tbsp sweet paprika paprika paste will do
- 1 tbsp tomato paste
- 1 tsp harissa to taste, optional
For finishing and garnishing
- green olives
- ¼ preserved lemon only the skin/rind
- 1 ½ tsp white vinegar
Instructions
- Watch the video for all steps to cook Moroccan beef tongue with chermoula
Video
Notes
Moroccan slow-cooked beef tongue keeps well in the freezer.
You could also substitute the tongue for oxtail or the neck. They require less cooking time and are equally flavoursome.
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