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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 \u201cMcharmel\u201d dish (in a thick, spiced tomato or garlic sauce).<\/p>\n\n\n\n
Here is how to prepare it in English:<\/p>\n\n\n\n
🍲 Moroccan Braised Beef Tongue (Mcharmel)
Beef tongue requires a two-step process: boiling to remove the skin, and then slow-cooking in a sauce.<\/p>\n\n\n\n
Step 1: The Essential Cleaning (Peeling)
You cannot eat the rough outer skin of the tongue.<\/p>\n\n\n\n
Place the tongue in a large pot of boiling water with a splash of vinegar and 2 bay leaves.<\/p>\n\n\n\n
Boil for about 20\u201330 minutes.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
Slice the peeled tongue into rounds or cubes.<\/p>\n\n\n\n
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Step 2: The Recipe<\/p>\n\n\n\n
Ingredients:
The Tongue: Prepared and sliced as mentioned above.<\/p>\n\n\n\n
Aromatics: 4 cloves of minced garlic and 1 small finely chopped onion.<\/p>\n\n\n\n
Herbs: A large handful of chopped fresh parsley and cilantro.<\/p>\n\n\n\n
Spices: 1 tsp Salt, 1 tsp Black pepper, 1.5 tsp Cumin, 1.5 tsp Paprika, and 1\/2 tsp Turmeric.<\/p>\n\n\n\n
Liquid: 1\/2 cup Olive oil and water for simmering.<\/p>\n\n\n\n
Finishing touches: Green olives and preserved lemon (Hamed M\u2019sayyar).<\/p>\n\n\n\n
Instructions:<\/p>\n\n\n\n
Saut\u00e9: In a pressure cooker or heavy pot, heat the olive oil and saut\u00e9 the garlic, onion, and sliced tongue for a few minutes.<\/p>\n\n\n\n
Season: Add all the spices and the chopped herbs. Stir well so the meat is coated.<\/p>\n\n\n\n
Simmer: Add enough water to almost cover the meat.<\/p>\n\n\n\n
Cook: Close the pressure cooker and cook for 45\u201360 minutes on medium heat. The meat is done when it is \u201cbutter-soft\u201d and easy to cut with a fork.<\/p>\n\n\n\n
Reduce: Open the lid and add the olives and preserved lemon. Let the sauce simmer uncovered until it becomes thick and \u201coil-based\u201d (Ghamira).<\/p>\n\n\n\n
💡 Pro-Tips
Texture: If you don\u2019t have a pressure cooker, a regular pot will take about 2 to 3 hours to get the meat tender.<\/p>\n\n\n\n
Serving: This is best served hot with crusty bread (Khobz) to scoop up the rich sauce.<\/p>\n\n\n\n
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