Beef Tongue Recipe

Mak Erot

3 min read

·

Apr 11, 2025

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Beef Tongue Recipe: A Culinary Delight

Are you looking for a unique and flavorful dish to impress your friends and family? Look no further than this amazing beef tongue recipe! Beef tongue, often overlooked, offers a surprisingly tender and delicious culinary experience when prepared correctly. This recipe guides you through each step, ensuring a succulent and satisfying meal.

Preparing the Beef Tongue: A Crucial First Step

Before we dive into the cooking process, properly preparing the beef tongue is key to achieving optimal tenderness and flavor.

Cleaning the Beef Tongue:

1. Rinse thoroughly: Begin by rinsing the beef tongue under cold running water to remove any visible impurities.
2. Remove the membrane: Carefully peel off the tough outer membrane. This can be tricky, but patience is key. You can use a sharp knife to help you get started.
3. Trim excess fat: Remove any excess fat from the tongue. This will prevent the finished dish from becoming overly greasy.

Cooking the Beef Tongue: The Flavor Infusion

Now that your tongue is prepped, let's get cooking! This recipe uses a slow cooking method to ensure maximum tenderness.

Ingredients:

• 1 beef tongue (about 2-3 pounds)
• 8 cups water
• 2 bay leaves
• 4 cloves garlic, smashed
• 1 large onion, quartered
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 1 teaspoon black peppercorns
• 1 teaspoon salt (or to taste)
• Optional: Add other aromatics like thyme, rosemary, or parsley for an extra layer of flavor.

Instructions:

1. Combine ingredients: Place the cleaned beef tongue in a large pot or Dutch oven. Add the water, bay leaves, garlic, onion, carrots, celery, peppercorns, and salt.
2. Bring to a boil: Bring the mixture to a rolling boil over high heat.
3. Reduce heat and simmer: Once boiling, reduce the heat to low, cover, and simmer for approximately 2-3 hours, or until the beef tongue is extremely tender. You should be able to easily pierce it with a fork.
4. Check for doneness: After 2 hours, gently pierce the tongue with a fork. If it offers little to no resistance, it's ready. If not, continue simmering until tender.
5. Remove and cool: Remove the beef tongue from the pot and allow it to cool slightly.

Preparing the Beef Tongue for Serving: A Culinary Transformation

Once the tongue has cooled sufficiently, you can begin preparing it for serving.

Removing the Skin:

1. Peel off the skin: Once cooled enough to handle, carefully peel off the remaining skin from the tongue. This should come off relatively easily after simmering.

Serving Suggestions:

The possibilities are endless! You can slice the beef tongue thinly and serve it cold as a delicious appetizer or part of a charcuterie board. It also pairs wonderfully with various sauces and seasonings. Consider serving it:

• Cold cuts: Simply slice and serve with mustard or horseradish.
• In a salad: Add thinly sliced beef tongue to a hearty salad for a protein-rich twist.
• As part of a sandwich: The tender texture makes for a delicious and unique sandwich filling.
• With a rich gravy: Slow-cooked beef tongue is exquisite with a rich brown gravy, especially over mashed potatoes or polenta.

This beef tongue recipe is a testament to the versatility and deliciousness of this often-underappreciated cut of meat. Give it a try and experience a truly unique culinary adventure! Remember to adjust seasonings to your preference. Happy cooking!