Angus Beef Tongue Underside for Stew 炖煮用安格斯牛舌腹

The underpart of the beef tongue typically requires long cooking times to become tender. Here are some classic dishes suitable for the beef tongue underpart:

1. Japan - Gyutan Stew: The beef tongue underpart is cut into pieces and slow-cooked with vegetables and seasonings until it becomes tender and flavorful. This dish makes full use of the toughness of the beef tongue underpart, turning it into a soft and delicious meal through long cooking.
2. Japan - Miso Nikomi Gyutan: The beef tongue underpart is simmered with miso, sake, soy sauce, and other seasonings. The long cooking time allows the beef tongue to absorb the rich flavors of the miso.
3. Mexico - Tacos de Lengua: Although tongue tacos typically use the entire tongue, if using the underpart, it needs to be slow-cooked until it is tender and then sliced or chopped, placed in corn tortillas, and served with onions, cilantro, and salsa.
4. Spain - Lengua Estofada: This is a classic Spanish braised tongue dish where the beef tongue underpart is slow-cooked with onions, carrots, tomatoes, and red wine until it becomes tender and flavorful. The long cooking time allows the dish to fully showcase the unique texture of the beef tongue underpart.
5. Philippines - Lengua Estofada: The Filipino version of the braised tongue, where the beef tongue underpart is slow-cooked with mushrooms, olives, carrots, and flavored with cream or milk. The long cooking time results in a rich and tender dish.
6. Italy - Lingua in Salsa Verde: Although this traditional green sauce tongue dish typically uses other parts of the tongue, the underpart can also be used. It is slow-cooked until tender and then served with a green sauce made from parsley, garlic, capers, and olive oil.