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.
Place the tongue in a large pot of boiling water with a splash of vinegar and 2 bay leaves.
Boil for about 20–30 minutes.
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.
Slice the peeled tongue into rounds or cubes.
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
ADVERTISEMENT
