Indulge in a culinary masterpiece as the Red Meat Industry Services unveils its red wine-infused corned beef tongue. This work of art is the perfect summer delight, adding a touch of culinary artistry to your sunny seasonal gatherings.
Corned beef tongue in red wine transforms this home-cooked meal into a restaurant-worthy delight, introducing bold new flavours that beautifully blend.
Marina Fourie, project and brand manager at Beef and Lamb SA, has crafted an artful yet simple recipe that turns the flavourful muscle of the cow into a tender and delicious delight. This dish not only boasts a rich taste but also carries a profound historical essence.
“Corned beef tongue cooked in red wine is baked in the oven on a bed of sliced butternut and beetroot and served with a spicy quince jelly,” she says. “Techniques involve combination cooking, peeling the tongue, and slicing.”
Textures and flavours to die for
When corned beef tongue is cooked with red wine, the transformation is notable in both flavour and texture. Red wine adds a depth of flavour and complexity to the corned beef tongue, while the acidity of the wine helps break down the tough muscle fibres, resulting in a more tender and succulent texture.
The magic of this dish extends far beyond the main ingredient. The versatility of this dish allows for a creative culinary experience and allows you to serve it in any setting, from casual family dinners to more formal occasions.
Satisfying sides
Pair the dish with sides such as mashed potatoes, roasted vegetables, or a green salad to balance the flavours. The variety of elements on the plate offers a complete dining experience, satisfying both the palate and the senses.
This recipe is presented as part of the Red Meat Industry Services’ Beef and Lamb SA consumer education project. The Red Meat Industry Services (RMIS) is an organisation dedicated to the growth and advancement of the red meat industry in South Africa.
ALSO READ: Let this saucy oxtail recipe take you back down memory lane
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CORNED BEEF TONGUE IN RED WINE
Ingredients
- 1,5kg corned beef tongue
- 1 medium onion, peeled and quartered
- 1 medium carrot, peeled and cut into chunks
- 1 stalk celery, coarsely sliced
- 1 clove garlic, peeled
- 1 piece fresh ginger, peeled and cut into thick slices
- 2 bay leaves
- 4 juniper berries
- 2 medium red onions, peeled and sliced
- 1 medium butternut, peeled and sliced medium thick
- 2 medium beetroot, peeled and sliced medium thick
- 1 teaspoon beef stock powder
- 2 cups red wine
- 2 cups baby spinach
- Sauce:
- ½ cup quince jelly
- 1 cup red wine
- ½ teaspoon paprika
- 1 teaspoon ground ginger
- ½ teaspoon Dry mustard
- 1 Lemon, zest and juiced
- ½ teaspoon salt
- ¼ teaspoon White pepper
Instructions
Prepare the beef tongue:
1. Preheat the oven to 180°C.
2. Place the beef tongue in alarge pot or can also be cooked in the instant pot or pressure cooker together with the onion, carrot, celery, garlic, ginger, bay leaves and juniper berries and cover with water. Do not add any salt as the meat is salty from the brine. If cooking in an instant pot cook for 60 minutes on high pressure and use the natural release.
3. Remove the tongue from the pot and remove the skin and any fat on the underside of the tongue.
4. Place the sliced red onion, butternut and beetroot in a roasting pan. Lay the peeled tongue on top and sprinkle with the stock powder. Add the wine, cover and roast the tongue until tender, turning frequently so that it becomes a rich red colour.
5. When tender after about 1 hour, remove from the pan. Lift the vegetables out of the pan and place on a serving platter. Slice the tongue and place on the platter together with the vegetables. The pan juices can be strained and spooned over the roasted tongue.
6. Serve with a baby spinach salad and spicy quince jelly.
Preparing the spicy quince jelly:
1. Mix the quince jelly, wine, paprika, ginger, mustard, lemon zest and juice, salt and pepper together in a small saucepan. Simmer over medium heat for 5 minutes. Cool and serve with the tongue.
