Khorak-e Zaban (خوراک زبان) — Persian Braised Beef Tongue with Mushroom Sauce

• 1200 gBeef tongue, whole (rinsed well; trim only loose fat)
• 250 gYellow onion (1 large, quartered)
• 180 gCarrots (2 medium, cut into large chunks)
• 120 gCelery stalks (2 stalks, cut into large chunks)
• 18 gGarlic cloves (4 cloves, lightly crushed)
• 2 leafBay leaves
• 2 tspWhole black peppercorns
• 2 tspSea salt (for the braise; plus more to taste)
• 2500 mlWater (or as needed to cover tongue by 2–3 cm)
• 0.25 tspSaffron threads (finely crushed)
• 60 mlHot water (just off the boil)
• 45 gUnsalted butter
• 15 mlOlive oil (helps prevent butter from browning too fast)
• 450 gCremini mushrooms (cleaned and thinly sliced)
• 60 gShallot (1 large, finely minced)
• 30 gAll-purpose flour (about 1/4 cup)
• 600 mlReserved braising liquid (strained; skim excess fat)
• 240 mlWhole milk (about 1 cup, warmed)
• 1 tspFreshly ground black pepper (plus more to taste)

Instructions

1. 1

   Rinse the beef tongue under cold running water for 2 minutes, scrubbing any residue. Place it in a large pot and add the onion, carrots, celery, garlic, bay leaves, peppercorns, and 2 teaspoons sea salt. Pour in 2,500 ml water (or enough to cover by 2–3 cm). Bring to a boil over high heat, about 12–15 minutes.

2. 2

   Reduce heat to a gentle simmer (small bubbles, not a rolling boil). Cover with the lid slightly ajar and braise for 3 hours, turning the tongue once halfway through. Skim foam and excess fat during the first 30 minutes. The tongue is ready when a skewer slides in with little resistance (internal temperature about 93°C/200°F).

3. 3

   While the tongue braises, make the saffron infusion: crush saffron threads to a fine powder, then stir in 60 ml hot water. Cover and steep for 15 minutes to bloom color and aroma. Set aside at room temperature; do not boil saffron directly, as it can dull the fragrance.

4. 4

   When the tongue is tender, transfer it to a tray. Strain the braising liquid through a fine sieve; reserve 600 ml for the sauce and cool the rest for later use if desired. While the tongue is still warm (but safe to handle), peel off the thick outer skin starting at the tip; use a small knife only where needed.

5. 5

   Slice the peeled tongue across the grain into 1 cm slices. Return slices to a shallow pan with 300 ml of the strained braising liquid and keep warm over low heat for 10 minutes. This prevents drying and seasons the meat evenly. Taste the liquid and adjust salt lightly if needed.

6. 6

   For the mushroom velouté, heat butter and olive oil in a saucepan over medium heat. Add minced shallot and cook 3 minutes until translucent. Add sliced mushrooms and cook 10–12 minutes, stirring often, until they release liquid and begin to brown. This step concentrates flavor and avoids a watery sauce.

7. 7

   Sprinkle flour over the mushrooms and stir continuously for 2 minutes to cook out raw flour taste. Slowly whisk in 600 ml reserved braising liquid in 3 additions, smoothing lumps each time. Simmer gently for 8 minutes, stirring, until thick enough to coat a spoon. Whisk in warm milk and simmer 3 more minutes.

8. 8

   Stir in the bloomed saffron infusion, 1 teaspoon sea salt, and 1 teaspoon freshly ground black pepper. Simmer 2 minutes, then taste and adjust seasoning. To serve banquet-style, arrange warm tongue slices on a platter and spoon the velouté over or alongside. Keep sauce below a simmer so it stays silky.