Dersat el'sane, Algerian Spicy Beef Tongue

Dersat el'sane: Algerian Spicy Beef Tongue Recipe

Region / culture: Algeria | Preparation time: 20 minutes | Cooking time: 2 hours | Servings: 4

Introduction

Dersat el'sane, Algerian Spicy Beef Tongue, is a traditional Algerian dish that is full of flavor and spices. This dish is a favorite among Algerians and is often served at special occasions and gatherings. The tender beef tongue is cooked in a flavorful broth with vegetables and spices, creating a delicious and hearty meal.

History

The recipe for Dersat el'sane has been passed down through generations in Algeria. Beef tongue has long been a popular ingredient in Algerian cuisine, and this dish showcases the rich and bold flavors of North African cooking. The combination of spices and vegetables in this dish creates a unique and delicious flavor profile that is sure to impress.

Ingredients

1 beef tongue (boiled in water for approximately 20 minutes, skin peeled off using a sharp knife)
3 tomatoes, concassé
2 red bell peppers, chopped
1 onion, chopped
2 carrots, cut into rounds
1 branch of celery, chopped
2 bay leaves
Optional herbs: thyme, basil, flat leaf parsley, or coriander leaf
vinegar or lemon juice, cumin, paprika, and turmeric
salt and pepper
olive oil

How to prepare

1. In a large pot, sauté the onions in olive oil over medium/low heat for about 15 minutes. Add the carrots and celery, season with salt, and cook for another 15 minutes. Then, add the tomatoes, peppers, and peeled tongue. Cover with water and season lightly with salt (remember, the sauce will be reduced later, so don't salt to taste at this point). Bring to a boil, then reduce the heat to a gentle simmer. Add the bay leaves and cook for approximately 2 hours. Algerians typically prefer a very soft texture for the tongue, but if you prefer it firmer, adjust the cooking time accordingly.
2. Once the tongue is cooked, remove it from the broth. Pass the broth and vegetables through a sieve or food mill. Add approximately 0.5 tbsp of spices and reduce the sauce by 0.67 at a gentle boil. Taste for salt and adjust if necessary.
3. Slice the tongue as shown in the first plate and return it to the broth. Add 1 tbsp of vinegar or lemon juice and heat through. Adding vinegar about 5-10 minutes before a slow-cooked soup or stew is done is a common Maghrebi cooking technique that enhances the flavors.

Variations

You can add additional spices such as cumin, paprika, or cinnamon for a different flavor profile.
Substitute beef tongue with beef cheeks or brisket for a different texture.

Cooking Tips & Tricks

Be sure to cook the onions slowly over low heat to caramelize them and bring out their natural sweetness.

- Adjust the cooking time of the beef tongue to achieve your desired level of tenderness.

- Adding vinegar or lemon juice towards the end of cooking enhances the flavors of the dish.

- Serve the dish with couscous or crusty bread to soak up the flavorful broth.

Serving Suggestions

Serve Dersat el'sane with couscous, rice, or crusty bread for a complete meal.

Cooking Techniques

Slow cooking the beef tongue in a flavorful broth allows the meat to become tender and absorb the flavors of the spices and vegetables.

Ingredient Substitutions

You can substitute beef tongue with beef cheeks or brisket for a similar texture and flavor.

Make Ahead Tips

This dish can be made ahead of time and reheated before serving. The flavors will continue to develop as it sits.

Presentation Ideas

Serve Dersat el'sane in a large bowl with a sprinkle of fresh coriander on top for a pop of color.

Pairing Recommendations

Pair this dish with a crisp salad or roasted vegetables for a well-rounded meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

300 per serving

Carbohydrates

15g per serving

Fats

10g per serving

Proteins

25g per serving

Vitamins and minerals

This dish is rich in vitamins A, C, and K, as well as minerals such as iron and potassium.

Alergens

This dish contains no common allergens, but be sure to check for any specific allergies to ingredients such as beef or vegetables.

Summary

Dersat el'sane is a nutritious and flavorful dish that is high in protein and vitamins. It is a hearty meal that is sure to satisfy your taste buds.

Summary

Dersat el'sane, Algerian Spicy Beef Tongue, is a delicious and flavorful dish that showcases the bold flavors of North African cuisine. This hearty meal is perfect for special occasions and gatherings, and is sure to impress your family and friends. Enjoy the tender beef tongue in a rich and spicy broth with vegetables and spices for a truly satisfying meal.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Dersat el'sane, an Algerian Spicy Beef Tongue dish. It was many years ago, when I was just a young girl living in the bustling city of Algiers. My mother had invited some friends over for a dinner party, and she wanted to impress them with a new and exotic dish.

She had heard about Dersat el'sane from a friend who had recently traveled to Algeria, and she was determined to recreate it in her own kitchen. I watched with curiosity as she gathered the ingredients and began to prepare the dish. The aroma of the spices filled the air, and I was captivated by the rich flavors and bold colors of the dish.

As my mother worked, she told me the story of how she had learned the recipe. She had met a woman from Algeria at a cooking class, who had generously shared her family recipe for Dersat el'sane. The woman had explained the significance of the dish in Algerian culture, and my mother was eager to learn more.

I listened intently as my mother described the process of preparing the beef tongue, marinating it in a blend of spices, and slowly simmering it until it was tender and flavorful. She showed me how to slice the tongue thinly, and how to arrange it on a platter with fresh herbs and vegetables.

When the dish was finally ready, my mother served it to her guests with pride. They marveled at the exotic flavors and unique presentation, and my mother beamed with satisfaction. From that moment on, Dersat el'sane became a staple in our family's culinary repertoire.

Over the years, I have continued to make the dish for special occasions and family gatherings. Each time I prepare it, I am reminded of that first time in my mother's kitchen, watching her create magic with a simple beef tongue and a handful of spices.

I have adapted the recipe over the years, adding my own twist and incorporating new ingredients to suit my taste. But the essence of the dish remains the same – a celebration of Algerian culture and tradition, passed down through generations.

I have shared the recipe with friends and neighbors, who have all been amazed by the bold flavors and unique presentation of Dersat el'sane. It has become a beloved dish in my community, and I am proud to have played a part in preserving this piece of Algerian culinary heritage.

As I grow older, I cherish the memories of that first time I saw the recipe for Dersat el'sane. It reminds me of my mother's passion for cooking, her love for sharing her culture with others, and the joy of creating something beautiful and delicious from simple ingredients.

I hope to pass on this recipe to future generations, so that they too can experience the magic of Dersat el'sane and appreciate the rich culinary heritage of Algeria. It is a dish that holds a special place in my heart, and I am grateful for the memories and traditions that it represents.