A traditional method to prepare beef tongue, ensuring it’s incredibly tender and flavorful, perfect for slicing or shredding in various dishes. This recipe focuses on achieving optimal texture through slow cooking.
Perfect Beef Tongue: Tender & Flavorful
A traditional method to prepare beef tongue, ensuring it's incredibly tender and flavorful, perfect for slicing or shredding in various dishes. This recipe focuses on achieving optimal texture through slow cooking.
Ingredients
- 1 whole beef tongue approx 2-3 lbs
- 1 medium onion roughly chopped
- 2 stalks celery roughly chopped
- 2 medium carrots roughly chopped
- 2-3 bay leaves
- 1 tablespoon black peppercorns
- 1 tablespoon salt
- 6-8 cups water or beef broth
Instructions
- Rinse the beef tongue thoroughly under cold water. Trim off any excess fat or sinew from the base of the tongue.
- Place the cleaned tongue in a large pot or Dutch oven. Add the chopped onion, celery, carrots, bay leaves, black peppercorns, and salt.
- Pour enough water or beef broth into the pot to fully submerge the tongue (about 6-8 cups).
- Bring the liquid to a boil over high heat, then reduce the heat to a gentle simmer. Cover the pot tightly.
- Cook for 3 to 4 hours, or until the tongue is fork-tender. The cooking time will vary depending on the size of the tongue.
- Remove the tongue from the cooking liquid and let it cool slightly until it's warm enough to handle comfortably.
- While still warm, carefully peel off the thick, grayish outer membrane and any remaining tough bits from the tongue. Discard the membrane.
- Slice, shred, or dice the tender beef tongue as desired and serve warm or cold in your favorite dishes.
Notes
For richer flavor, use beef broth instead of water. Experiment with different aromatics like thyme, rosemary, or chili flakes. Leftover cooked tongue can be used in tacos, sandwiches, or as a component in a hearty stew. Ensure the tongue is still warm when peeling for easiest removal of the outer membrane.
