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Beef Tongue Recipe


Eating beef tongue in many countries is a delicacy and very common, often served on special occasions and holidays only. This beef tongue recipe makes it just the way I remember from my childhood, moist and soft.

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sliced beef tongue on a plate

How to Cook Beef Tongue

  1. Rinse the beef tongue under the cold water.
raw beef tongue on a white plate

2. Place in the deep pot, fill with cold water, should have at least 2 inches above the tongue. Bring to boil, reduce heat to low, and simmer for 2 hours. Skim the foam off to make sure the meat stock will remain clear for future use.

beef tongue in the pot with water

3. Once cooked, place in the bowl filled with ice and cold water and cool for 15 minutes. Peel the white skin off. Slice and serve—salt before serving.

beef tongue in the bowl with ice and water

Recipe Tips

  • The trick is not to overcook beef tongue and salt only at the end.
  • Serve with horseradish.
  • For a bigger size, you’ll need boiling longer. General cooking time 2-4 hours.
  • Store leftovers in the same cooking liquid, so the texture remains moist.
  • Use leftover meat stock in the soups. Leftover meat could be used in tacos or sandwiches.

Did you try this recipe? I love hearing from you! Don’t forget to rate and leave a comment below.

sliced beef tongue on a plate

Beef Tongue Recipe

Natalia-Flavorful Home
Eating beef tongue in many countries is a delicacy and very common, often served on a special occasion and holidays only. This recipe cooks tongue just the way I remember from my childhood, moist and soft. The trick is not to overcook it and salt only at the end.
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Prep Time 20 mins
Total Time 2 hrs 20 mins
Course Main Course
Cuisine American
Servings 6
Calories 384 kcal

Ingredients
  

  • 2 pounds beef tongue
  • water

Instructions
 

  • Rinse the beef tongue under the cold water.
  • Place in the deep pot, fill with cold water, should have at least 2 inches above the tongue. Bring to boil, reduce heat to low, and simmer for 2 hours. Skim the foam off to make sure the meat stock will remain clear for future use.
  • Once cooked, place in the bowl filled with ice and cold water and cool for 15 minutes.
  • Peel the white skin off. Slice and serve—salt before serving.

Notes

-Great if served with horseradish.
-For a bigger size, you’ll need boiling longer, General cooking time 2-4 hours.
-Store leftovers in the same cooking liquid, so the texture remains moist.
-Use leftover meat stock in the soups. Leftover meat could be used in tacos or sandwiches.
-Eating organ meat has many health benefits, and it’s important to buy it from quality sources knowing that animals were raised in the pasture and had a healthy life.

Nutrition

Calories: 384kcalProtein: 26gFat: 30gSaturated Fat: 12gTrans Fat: 2gCholesterol: 107mgSodium: 101mgPotassium: 408mgCalcium: 27mgIron: 3mg
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Natalia | Flavorful home
Natalia is a recipe developer, food photographer, and home cook. She started Flavorful Home to document easy real food recipes perfect for busy families. She loves creating flavorful and nutritious meals while keeping the cooking process simple and joyful!

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