I know people can get squeamish about offal and non-meat parts of calves and sheep but in Morocco we are sort of past this bit (most of us).
The easiest way to serve the tongue Moroccan style is to steam it over a bed of mint leaves then once tender, serve it with cumin, salt and cayenne and do not forget a hot mint tea.
But there is another succulent way of cooking it, a mchermel-way, and that means to cook it in a thick sauce where the basic flavour profile is a version of the iconic chermoula.
The tongue is ideally cooked in a pressure cooker to cut on the time it needs to become extremely tender. But I cook in in the oven for 4 to 5 hours and it comes out so soft. I just reduce the sauce on the stove for a few minutes, adjust the seasoning and that's all. So basically the oven does the job for me.
The beef's tongue is more requested than the sheep's tongue because it has much more to offer in term of meat.
So grab the recipe from below and head to my YouTube channel to watch how to make it.
Prep: 15 min, Cooking: 5 hrs
- About 1 kg of beef's tongue, trimmed
- Handful of chopped coriandre
- 2/6 cloves of garlic
- 1 small onion, chopped
- 1 small tomato, grated (optional)
- 1 tsp ground ginger
- 1/2 tsp turmeric
- 1 tsp sweet red pepper paste or paprika
- 1 tbsp of tomato paste
- harissa to taste
- 3 cs olive oil
- 1-2 tbsp white vinegar
- Green olives
- Preserved lemons
Watch the method here
Recette de langue de bœuf à la marocaine-
وصفة اللسان البقري مشرمل بالطريقة المغربية
Prép: 15 min, Cuisson: 5 hrs
- Environ 1 kg de langue de bœuf
- Une poignée de coriandre ciselée
- 2 ou 3 gousses d'ail
- 1 oignon moyen
- 1 tomate moyenne
- 1 cc gingembre en poudre
- 1 cc de curcuma
- 1 cc de concentré de poivron rouge ou paprika
- 1 cs concentré de tomate
- harissa au goût
- 3 cs huile d'olive
- 1-2 cs de vinaigre
- Olives vertes ou rouges
- Citron confit
Preparation
Regardez la video ICI.
 |
| Moroccan beef's tongue with tomato and less tomato paste |
The easiest way to serve the tongue Moroccan style is to steam it over a bed of mint leaves then once tender, serve it with cumin, salt and cayenne and do not forget a hot mint tea.
But there is another succulent way of cooking it, a mchermel-way, and that means to cook it in a thick sauce where the basic flavour profile is a version of the iconic chermoula.
The tongue is ideally cooked in a pressure cooker to cut on the time it needs to become extremely tender. But I cook in in the oven for 4 to 5 hours and it comes out so soft. I just reduce the sauce on the stove for a few minutes, adjust the seasoning and that's all. So basically the oven does the job for me.
The beef's tongue is more requested than the sheep's tongue because it has much more to offer in term of meat.
So grab the recipe from below and head to my YouTube channel to watch how to make it.
 |
| Slow-cooked beef's tongue Moroccan style with more tomato paste, a question of colour |
Slow-cooked beef's tongue Moroccan style
Ingredients
Serves 6/8 personsPrep: 15 min, Cooking: 5 hrs
- About 1 kg of beef's tongue, trimmed
- Handful of chopped coriandre
- 2/6 cloves of garlic
- 1 small onion, chopped
- 1 small tomato, grated (optional)
- 1 tsp ground ginger
- 1/2 tsp turmeric
- 1 tsp sweet red pepper paste or paprika
- 1 tbsp of tomato paste
- harissa to taste
- 3 cs olive oil
- 1-2 tbsp white vinegar
- Green olives
- Preserved lemons
Watch the method here
Recette de langue de bœuf à la marocaine-
وصفة اللسان البقري مشرمل بالطريقة المغربية
Ingrédients
Pour 6/8 personnesPrép: 15 min, Cuisson: 5 hrs
- Environ 1 kg de langue de bœuf
- Une poignée de coriandre ciselée
- 2 ou 3 gousses d'ail
- 1 oignon moyen
- 1 tomate moyenne
- 1 cc gingembre en poudre
- 1 cc de curcuma
- 1 cc de concentré de poivron rouge ou paprika
- 1 cs concentré de tomate
- harissa au goût
- 3 cs huile d'olive
- 1-2 cs de vinaigre
- Olives vertes ou rouges
- Citron confit
Preparation
Regardez la video ICI.