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Beef Tongue Recipe


TOTAL TIME: 2 hours 20 min
PREP TIME: 20 min
SERVINGS: 6

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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sliced beef tongue on a plate

Tips before cooking this recipe:

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 on the pasture and had a healthy life.

Ingredients

  • 2 pounds beef tongue
  • water

Directions

  1. Rinse the beef tongue under the cold water.
  2. Place n 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.
  3. Once cooked, place in the bowl filled with ice and cold water and cool for 15 minutes.
  4. Peel the white skin off. Slice and serve—salt before serving.

How to cook beef tongue

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

Step 2. Place n 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

Step 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

 

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.
0 from 0 votes
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.
    raw beef tongue on a white plate
  • 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
  • Once cooked, place in the bowl filled with ice and cold water and cool for 15 minutes.
    beef tongue in the bowl with ice and water
  • 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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