What kind of meat is this & what meals can you make?

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.

Step 2: The Recipe

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.
Finishing touches: Green olives and preserved lemon (Hamed M’sayyar).

Instructions:

Sauté: In a pressure cooker or heavy pot, heat the olive oil and sauté the garlic, onion, and sliced tongue for a few minutes.
Season: Add all the spices and the chopped herbs. Stir well so the meat is coated.
Simmer: Add enough water to almost cover the meat.
Cook: Close the pressure cooker and cook for 45–60 minutes on medium heat. The meat is done when it is “butter-soft” and easy to cut with a fork.
Reduce: Open the lid and add the olives and preserved lemon. Let the sauce simmer uncovered until it becomes thick and “oil-based” (Ghamira).