Beef Tongue Tagine with Swiss Chard

Recipe by Levana Kirschenbaum.


  • 3.5-4lbs Grow and Behold Beef Tongue
  • 2 bunches Swiss chard, leaves and ribs, sliced thin
  • 3 cups canned crushed tomatoes
  • 6 cloves garlic, minced
  • 2 good pinches saffron
  • 4 bay leaves
  • 2 teaspoons turmeric
  • 1/2 cup raisins, dark or golden
  • 1/4 cup dark brown sugar
  • 1/4 cup unfiltered apple cider vinegar


  • Put the beef tongue in a wide heavy pot, add enough water to cover it, and cook, covered, on a medium flame for 2 hours.
  • When the beef tongue is cool enough to handle, peel it, and cut it in 1-inch dice. Return it to the pot with the Swiss chard, tomatoes, garlic, saffron, bay leaves and turmeric, and 2 cups water. Bring to boil, then reduce the flame and cook, covered, for 45 minutes. Add the raisins, sugar and vinegar and cook for 20 more minutes.
  • Transfer all the meat and vegetables to a platter with a slotted spoon, and check the liquid in the pot. If it is too thin, reduce it on a high flame, just 2-3 minutes, until it is thickened to the consistency of maple syrup. Pour the liquid over all. Serve hot.


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