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.
