Beef Tongue Recipe
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.
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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