This Julia Child Braised Tongue recipe is... quite something
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- Опубліковано 9 вер 2023
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Julia Child's Beef Tongue braised in curry. Recipe in Mastering the Art of French Cooking Vol 2: amzn.to/3lTownp
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Growing up in Ukraine, my mom would just boil the tongue with salt and dried bay leaf (one of the few herbs we'd have access to especially out of season) and then she'd chill it and we'd thinly slice it and eat on top of dark rye bread with a bunch of mustard. Very simple and very delicious.
As a kid, in the 1960’s Midwest USA, my gran did same thing, except we would eat it with horseradish. My family however were more adventurous eaters than most. A legacy of rural life during the depression, I guess. Hunting to put meat on the table, and using every part of the animal was just what we did. I could still skin a squirrel if I had to. Thank heavens I don’t have to.
Same “recipe” in Northern Germany - mustard Instead of butter underneath! Yummy! 😍 I would totally enjoy it in this execution❤
That sounds yummy 😋
That sounds amazing 😋
Слава Україні!
Героям слава!
🇺🇸❤️🇺🇦
So great to see Christy again! While I’ll never be cooking a beef tongue, I always enjoy watching your videos!
This is the first time I’ve seen Christy (newish to the channel) and I read your comment before the video started so I thought Christy was the name of some obscure kitchen gadget used during making beef tongue.
Lmao. Christy the Colander.@@regan3873
@@regan3873I was about to comment this EXACT same thing 😂
I can totally see why you would think that! 😉
Tongue is an odd thing to think about, but if you wanted to try it without all the prep- most hotpot places serve it. I like the texture compared to regular beef.
Hey Jamie, instead of using cheese cloth at 5:35 , at culinary school they had us use coffee filters for the herb sachet. It’s much cheaper and the effect is the same, just tie it up with some twine
we use tea filter. they're narrower and longer soyou can tie a knot!
@@nein7594They sell empty tea bags with draw strings if laziness strikes.
Ooo that's a nice tip
Yeah! Coffee filters makes great substitute to use for a bouquet garni.
@@bloodangel13 I've even used a hair tie + coffee filter in a pinch when there wasn't twine around. It has saved several AirBnb hot ciders.
My Asian grandma used to make this all the time when I was a kid growing up. She didn't tell us what it was at first, but just let us try it. It's probably the most tasty and succulent part of the cow I've ever had and her recipe for it was YUM. She's been gone about 25 years now, but can mentally still smell and taste her dishes like this one by just thinking of it. Thanks for bringing back some wonderful memories for me.
Lol, one of my favorite reoccurring bits is the "bay leaf and not driving" shtick
11:45 interestingly enough, when making Japanese curry (the smooth kind that is served with Katsu) you often blend it with some apple. Raisins in curry (outside of Japan) are actually fairly common as well.
That's exactly what I was thinking! It makes sense, since Japanese people got curry from Europeans who got it from India. So it's a Japanese version of a European version of an Indian dish.
I was going to say, I make Japanese curry all the time and my recipe has me grate a fuji apple into it at the end.
For a brief moment I actually thought she was going to fall from the ceiling into your arms. lol. Another great video!
His reactions to Christy gets me every time, the way he looks so wholesome when she's in the room, the fluttering feeling could lightly coat a spoon, is so adorable❤
I made beef tips over rice with gravy once and used beef tongue. My entire family loved it... my sister even took the leftovers home. The next day I broke the surprise and told them all it was tongue!!! They tried to backtrack and say it tasted funny and they only ate it to make me happy. But I was like, Then why did you keep the extra!!!??? My brother is the only one who genuinely admitted he likes it.
i mean, it's not like it would be a funny part to eat, its a strong, but lean muscle.
The “I’m not driving” gets me every time…but this time it was extra great😂😆 O finally took the plunge and cooked Julia’s chicken livers and it was surprisingly delicious. After seeing this I may have to give it a try!
You are brave ❤
I don’t understand the joke when he says that about the bag leaf :/
Good for you for trying something new. I made chicken liver pate once, and it was really delicious. The problem is that in my family only my mom and I will eat it!
It’s so lovely to see Christy in a video again! I can completely understand her desire to not be in videos, but it’s a nice treat when it happens.
I always wondered if dried bay leaf was worth adding, so I did an experiment. I added a cup of chicken broth to two pots. I added a bsy leaf to one and brought them both to a simmer. I let the heat just below simmer for 10 minutes, and then tasted both.
The difference was clear.
Tongue is one of my faves to eat, though I've never cooked it myself. In South Africa, where I grew up, it is commonly eaten as a delicacy. My aunt used to make cold pressed tongue, and my sister made a dressing for it with anchovies, rosemary an olive oil that was delish. My favourite dressing was a sweet mustard made from yellow American style mustard mixed with a bit of lemon juice and condensed milk and a bit of mayo/salad cream which also makes divine coleslaw btw. Cooking tongue in a pressure cooker is the best way to get it really soft and luscious! Now I'm hungry...
It's so good to see the MRS. We have missed her!
I've been sold on the Better Than Bouillon range of stocks for over a decade! That stuff is so much better than dry cubes. It's also great to see you willing to try "weird" meats more than once!
Same!
I agree. My only issue is that there are now so many options and they require refrigeration once opened. I feel as if I need a mini refrigerator to store them all 😂
I agree they are awesome.
Better Than Bouillon is my secret ingredient to make a lot of dishes better. Wonderful stuff. They also make organic versions of some of the flavors.
I can't get passed the salt in that line...and I love salt. The sodium amount is off the charts. 🤢
Bay leaf tip- don’t know if valid, but mom always did it…. Break them in half to help bring out the flavor better during simmering. Also, same with all dry herbs- rub them between your hands as you add them to the dish- helps bring out the remaining oils in dry herbs. The latter tip I’ve seen lots of chefs do, so I do believe it is true.
Tongue is the best! In Mexico we have Lengua Lampriada, a batter dipped tongue, fried and served with salsa. Tongue tacos, burritos, tortas, the best!
I need to find this ASAP, that sounds so good.
@@scottm9605 ua-cam.com/video/9knpynk0vjg/v-deo.html
@@scottm9605If you live in a border state, you can. I know where my nearest local tongue tacos are here in Central Cali. Not that I've had the nerve to try them yet!
That turned out so much better than I would ever have expected! Congrats and fun to see Christy modeling the apron - loved her snail art! Also, every time you said the "tounge is done" I thought of that Wellerman sea chanty song " ...when the toungin' is done!"
My grandma used to make it for the holidays. In a cream of mushroom sauce. It was delicious
Jamie! Here in Colombia we love braised toungue! You're gonna love it! 🙏🙏🙏🇨🇴🇨🇴🇨🇴🇨🇴
I would love to hear what Christy thinks of your cooking now. Coz she had to taste in these earlier vids she can give an honest opinion.
Growing up in the 1960s and 1970s in a family with Eastern European Jewish roots, we had tongue quite often. I seem to remember it warm, in a sandwich on rye bread with mustard. I'm sure my immigrant grandparents ate it often; I'd think it was quite inexpensive. I also remember my Mom's aluminum plug-in "chicken fryer" on its stubby little legs. Don't think she ever used it for frying chicken, but it came in useful to keep the burners on the stove free. And as for curry, apples, and chicken, that's a pretty common way to flavor chicken salad, IMHO.
Yum again! I grew up with what used to be lovingly called 'variety meats'... good times😮
That big stock pot is what Julia likes using for boiling things... like the tongue😊
the drawing of the snail is so cute! awesome to see your lovely lady on camera ❤
I love tongue. I don't make it very often, but I order a lot of tongue tacos at good Mexican places. La Julia made tongue on an episode of "The French Chef" that she called "Speaking of Tongues". So cheeky!
It would be so cool if you had Christie rank your Julia Childs recipes! We saw your ranking but her perspective would be cool too. Just a thought. Love your show! Thumbs up!
We eat a tremendous amount of tongue in Mexico. I remember a tongue simmering on the stove in a tomato/chile sauce for hours. Then my mother would slice it and we would eat it in freshly made corn tortillas with a little of the sauce.
Mmmm, lengua.
Yep. I was thinking of tacos de lengua.
6:18 I keep a little jar of celery seed, for just such occasions! (Also, sandwiches. Not all of them, but several. Turkey, of course!)🙂
I recently tried grilled beef tongue (gyutān) in Japan and it was amazing. Highly recommend tongue to all.
Seeing Christy modeling the apron sent me right to your link and I splurged on it for myself. Now back to watching you wrestle that tongue… better you than me is all I can say.
Back when we were poor, and some beef bits were very cheap, my mother cooked tongue (for about 3 hours) with pickling spices, peeled it, trimmed it, cooled it, and sliced it for sandwiches. In a sandwich, it's just lean, tender beef, and very, very good.
I used to ask my grandma to cook beef tongue for Christmas year after year when I was younger. One of my favorite dishes 😊
Beef tongue is so delicious. My grandma would make it on occasion. I miss eating it, since moving to the US.
Hi Jamie! If you aren't sure what the bay leaf does I recommend trying fresh ones. They have a bright-and-yet-earthy flavor and they are very potent fresh, you just need one. they're great for adding depth to plant based recipes like bean soups and stews as well.
I've heard people say they can't tell you exactly what it does, but they can tell when it's missing, so it adds something, je ne sais quoi.
@@triciakendell3346 I felt the same until I boiled a couple leaves in water, and then tasted the water. Quite revealing!
Hi Jamie, this was a great one! Kudos for Christie modeling the apron beautifully and giving us Scott on our aprons. (I ordered one, btw) It might be handy for to have celery seed in your pantry, they actually make a decent celery substitute and they have a nice long shelf life. Try 1 teaspoon for 2 stalks. And the "spooning the tongue", I lost it!!🤣🤣🤣
Hello, Sir - that wine measure is a gift to us all.
Jaime you don’t really get to the “coat the back of the spoon stage” in any of these videos lol. It’s meant to be much thicker!
I had that exact same thought when I was editing this video lol
@@antichefyou're awesome man ❤❤❤❤
Men who get all giggly and blushy the minute they’re around their person are the cutest. These two are forever adorable.
About bay leaves: my Sicilian grandma's remedy for an upset stomach was bay leaf tea. Put a dried bay leaf (you want a Turkish/imported bay leaf here, not one of the medicinal-tasting fresh bay leaves you can get here in the U.S. - I don't like the way those taste at all) in the bottom of a mug, fill with boiling water, and let it steep for a few minutes (I just leave the bay leaf at the bottom of the cup). Add a tiny bit of sugar, like half a teaspoon, and you're good to go. I find this tea is also good for frayed nerves.
I can still taste bay water!
I know she hates being on camera but it would be so cute for both of you to cook together for a video!
Your never-failing fearless doubling of all bay-leaf notes is astonishing.
i couldn't tell you what exactly bay leaves do either but i can tell you that they make a difference. I was cooking the saucey component for a moussaka and after four or five taste tests it just wasn't "right", something was missing that i couldn't put my finger on.. something in the depth of flavor. It tasted a bit .. idk flat in a way that more salt or acid wasn't helping. Sure enough i remembered there should have been a bay leaf in it so i stuffed one in and cooked it longer and that sorted it all out!
The way she looks at you 🥹❤️ y’all are precious
YAY!!!! Christy!!!! Great to see you!!!!
I make Japanese curry with a golden curry block, honey, lavender, apples, onions, carrots, and chicken over white rice. What's wonderful about curry is that the spice ratios can change, and it's suddenly a different curry. Raisins, onions, and green apples in a curry sound delightful, and I'm happy you got to try a mild curry for the first time. :)
Love me some Golden Curry, I like it's very mild and workable. To be fair though, I've found that the Java brand one is really worth a try. The flavor is more present and deeper.
Yup, had it all the time as a kid. We grew way way out in the country, surrounded by farmland. My mom would go in with another family and each would pay for half a cow. Totally worth it.
Great to see Christy doing well! Thanks for another fun video Jamie! 😊
A crazy ozzy recommended using a wire whisk to make the mash potatoes. It seems to work really well.
Will you be doing some more dishes from around the world (alphabetically) anytime soon?
Your videos are honestly going from strength to strength. I loved the sense of fun in this one and the editing is as on point as ever. ❤
I was raised by my grandparents and you didn't waste ANYTHING after a butcher. Beef tongue was always one of my favorites
You just made my day jamie! God bless you man! Your channel is awesome 🎉🎉🎉🎉❤❤❤❤
Jamie that turned out GORGEOUS! I would love to eat this, great job!
YES. I love lengua! When cooked properly, it's tender and delicious and I really wish more people were incorporating it into their diets!
For many people it's weird, just because it's a tongue. For... reasons.
Absolutely!! Also liver, lungs, kidneys.... totally underrated.
It's delicious!! Love using ewhole animal with little to no waste!
I’ve had it my freezer for a few months, afraid to ruin it by cooking it wrong. My sis says she doesn’t like the texture. Trying to figure how to make it without her knowing it’s tongue.
@@marybell752 Getting someone to eat tongue without realizing is difficult! It's a unique texture that isn't matched by anything I can think of.
Your best bet might be to eat it yourself! Your sister can either get/make her own food or starve! She's missing out, though!
You can use that scum skimmer to lower the potatoes into the water. I hate that hot splash too.
Beef tongue is awesome. Lengua is one of my favorite taco fillings, but I do have a _lot_ of favorites. And that one tongue is the only tongue in a whole cow. It's kind of special. It's so little, when you think about how many steaks, roasts, ribs, and stew meat come from the entire animal. Just that one tongue, maybe like 20 tacos, from an entire cow. That's one taco per month of its life. Wild.
I just love your videos. I always learn something and have fun too
Always a treat when I see there's a new upload from you!
Also the Better Than Bullion are good. The roasted chicken one is also really nice.
This is such a great video series. You make laugh every time and I appreciate that!
Great video! Thank you.
now i just want to make that sauce but with literally anything else than a tongue
"I can't do this seriously when there's potatoes in my pocket" I've literally always said that
Green apples and raisins in curry are very familiar to me bc of my British dad's cooking! Was not always a fan, but it's not unheard of.
What did I win?@@antichef1.
My Mon & Grandmother made beef toung frequently when I was a kid, I'm 79 now. Always loved it, even had toung sandwitches. I think it must have been cheep back then, the 1950's.
So amazing to see christy again and he rocked that Apron! My days always become brighter with your content!! Your joliness and earnestness always makes things better! Always look forward to your amazing content! God bless you man!
Yep, an enjoyable episode!
i'm 61 and my mother used "better than bouillon" base all the time. i also use it all the time - it's a delicious time saver.
@@antichef1. um, huh?
Thanks to you, AntiChef Jamie, I am now the proud owner of Julia Child’s The Way to Cook cookbook. $10 for the hardcover edition in very good condition. What a deal! I’ve begun reading it and am having a ball. One of the things I admired about JC from her TV days, she (wo)manhandled ingredients like no other. Nothing seemed to make her remotely uncomfortable, such as the gnarly appearance of bovine tongue! She really was someone special. And you are celebrating her memory by tackling these recipes. Thank you for being responsible for the new addition to my cookbook inventory.
Curry with green apple and raisins equals classic chutney.
The apron is so cool!! BTW, instead of sifting the mashed potatoes, I use an electric hand mixer to smooth them out. It's less messy and less work.
This is a great hack! I do this sometimes, even used a food processor (with the dough mixing attachment, rather than the blades). Though if people are going to try this, they should know that over-mixing your potatoes will result in a sticky, gooey mash, more akin to thick glue than mash. I for one, don't mind (and actually prefer) lumpy mash, even with bits of whole potato still in there (but that's me). For peeeerfect, creamy, silky mashed potatoes, the ricer/mill is your best bet (though it does mean more cleanup :P )
@@TehOvermind🙋♀️ yep lol 😅
Christy is fun, lovely and wonderful on camera! So nice to see her again! Also, if you’re cooking in water that will be discarded or drawn off, you can toss in a little celery seed to get a celery flavor if you’re out of celery, but you want a very small amount-maybe a tsp, max, even for 7L volume. And bay leaf adds that supportive flavor note of slightly astringent wood that you can taste at the middle-bottom in the flavor structure of something like an etouffee, red beans and rice or ratatouille. Sort of oaky, like the middle-bottom note in a Chardonnay.
So that's why I don't like wine. I don't have a "middle-bottom note."
Happy Sunday!🤗🤗🤗🤗🤗🤗🤗🥰🫶🏻🫶🏻🫶🏻💋💋🇺🇸🌸
This video made me laugh a lot! It was one of your funniest and you and your girl’s dynamic is precious!
Tongue is a very delicious food served in autumn or winter in my family... Sometimes in spring with asparagus 🤔☺️ love it, but we get it precooked - no peeling, no crazy sight
Celery seed could have been used to season the water. Just FYI for next time.
You guys are so adorable! 🥰
Jamie you are now my favorite UA-camr everyday I watch your videos ❤
Certainly my fav episode of the show so faar😍😍😍
We eat this for Christmas every year, the family's been doing it since before I was born. It's great! Once you get over the fact that it's a tongue
I love head cheese and blood and tongue sausage. I have eaten homecooked tongue before. Brined and cooked with coriander aliums and sage. Sliced thin it is awesome on sandwiches. . . especially if you are not gluten intolerant, but heck you could roll some into a rice roll with advocado and green onions like a california roll and eat with wasabi.
I really like this channel. While every single gosh darn social media food channel only caters to us, the dumb viewers, with our carbonaras, grilled cheese, fried rice, butter chicken and breakfast sandwich recipes that have been done to death, this guy is more like... you know what? I'm gonna make duck á l'orange, braised tongue and butter-poached lobster. Hats off to you, Jamie.
Christy was the tipping point on the apron purchase. Well done. ❤
One of the Basque restaurants where I live introduced me to the joys of a little cream cheese in mashed potatoes.
❤ I am so happy to see you got a bowl with a more flattened bottom. Safety first!
…a woman of multi talents, your wife is. A TV Exec and an artist. Love the snail logo!!!
Amazing job. Looks fricken delicious
Also, having moved and finding myself without a potato masher, I found using a strong whisk is actually preferable, and the potato comes right off of it quickly.
I grew up with a VERY similar curry sauce. I guess this is where it came from. France->Quebec
Now I'm hungry. That looks fab 😋
bravo!! cheers
Lengua is amazing! I order it whenever it's available
Tongues used to be very cheap years ago and always available in the butchers in Australia. Not any more. Quite expensive and had to be orders in advance. I cook 3 or 4 before Christmas. It was quite a treat when we were young. We ordered to have it pumped so it was like corn beef. I’m the only one who will cook it but I rope my sisters in to peel them while they are still hot.
IMO when making mashed and boiling the potatoes it's best to add them to cold water rather than boiling water. Otherwise the exterior will overcook to mush while you wait for the centres to be done.
Start anything that grows underground in cold water. If it grows above the ground, add it to already boiling water.
We used to have tongue quite often when I was young, I liked it. Great to see you & the missus on screen again.
I was glad that you had picked up better than bouillon. I use that stuff all the time and it's great.
Christy looked beautiful in your apron, and now I want one! I'm working my way through your videos. Please bring the apron back! 😊
Jamie, you were so giddy having your wife on the show. It was fun to see.
I thought bay leaves did nothing as well until I was handed a few branches fresh from a plant by my neighbour... I hung them up in my garage (they're still there) and they dried out slowly, the flavour they impart is remarkable though... perfumey, almost piney? maybe a slight sagey and savoury flavour too. It's very noticeable even from 1 or 2 leaves though.
I suspect the dry bay leaves we all think do nothing are just very old, maybe quick dried? not sure but I agree, I thought they did nothing as well until I tried these. They still seem very strong even now they're very dry so I assume drying method has something to do with it or maybe it's the specific variety of bay, unsure.
The apple and raisin with curry thing is a very old fashioned Victorian version of curry, I'm unsure of its origins exactly but the same recipes appear in the UK and persisted for some time. Interestingly to this day Chinese 'take-away 'curry' in the UK is often prepared from a base that involves apple and madras curry powder (amongst other ingredients).
hey man i just want to say im a professional chef, and have been for the last 21 years. in the last 2 days i havent been able to stop binge watching your channel. you are a perfect example of what growth looks like. thank you for showcasing your journey. also im assuming that the woman shelling your merchandise in the begining of the video is your wife? is that correct? if so youre a lucky man. i would know because i get to share my passion with my wife everyday.
You guys are adorable!
Christy is the best!! I totally understand she doesn't like being on camera but she's a delight every time she makes an appearance and I love her energy on camera.