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.
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Ingredients:
The Tongue: Prepared and sliced as mentioned above.
Aromatics: 4 cloves of minced garlic and 1 small finely chopped onion.
Herbs: A large handful of chopped fresh parsley and cilantro.
Spices: 1 tsp Salt, 1 tsp Black pepper, 1.5 tsp Cumin, 1.5 tsp Paprika, and 1/2 tsp Turmeric.
Liquid: 1/2 cup Olive oil and water for simmering.
