Braised Beef Tongue

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The image shows Beef Tongue, which is a tender and flavorful meat when prepared correctly. In Morocco, this is often served as a “Mcharmel” dish (in a thick, spiced tomato or garlic sauce).

Here is how to prepare it in English:

🍲 Moroccan Braised Beef Tongue (Mcharmel)

Beef tongue requires a two-step process: boiling to remove the skin, and then slow-cooking in a sauce.

Step 1: The Essential Cleaning (Peeling)

You cannot eat the rough outer skin of the tongue.

  1. Place the tongue in a large pot of boiling water with a splash of vinegar and 2 bay leaves.

  2. Boil for about 20–30 minutes.

  3. Remove the tongue and, while it is still hot, use a knife to peel off the thick white/grey skin. It should come off easily. If it cools down, the skin will stick again.

  4. Slice the peeled tongue into rounds or cubes.

Step 2: The Recipe

Ingredients:

  • The Tongue: Prepared and sliced as mentioned above.

  • Aromatics: 4 cloves of minced garlic and 1 small finely chopped onion.

  • Herbs: A large handful of chopped fresh parsley and cilantro.

  • Spices: 1 tsp Salt, 1 tsp Black pepper, 1.5 tsp Cumin, 1.5 tsp Paprika, and 1/2 tsp Turmeric.

  • Liquid: 1/2 cup Olive oil and water for simmering.

  • Finishing touches: Green olives and preserved lemon (Hamed M’sayyar).

Instructions:

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