I recently got half a cow and had a beef tongue in my freezer! I wanted to use all of meat and wanted to give this recipe a try. Turns out - I love beef tongue!
Beef tongue is a very delicious dark meat with a rich flavor because of it’s high fat content. It’s about 66% fat! It’s also a highly used muscle so it’s very tender.
Beef tongue is very simple to prepare. I prefer to boil it, like the recipe below, but you can also put it in a slow cooker for 8 hours. Either way, the stock that you’re left with is rich and delicious. I’ve kept my beef tongue stock before and used it to make Egyptian Lentil Soup.
You can also shred beef tongue to use it in tacos or slice it to use in a stir fry. Because it looks like any other cut of meat, no one will know it’s tongue! It’s not an organ meat so it doesn’t have the strong taste associated with it like livers or hearts to.
Ingredients for Beef Tongue:
4.4 lbs of beef tongue
1 ½ tbsp Salt
1 tsp Peppercorns
5 Cloves of Garlic, Whole
4 Bay leaves
Directions for Beef Tongue:
Rinse the beef tongue thoroughly.
Place beef tongue in a large pot. Fill with enough water to cover the beef tongue. Gently press the beef tongue down so it is under the water.
Add salt, peppercorns, garlic and bay leaves to the pot. Or to prevent inadvertently taking out peppercorns with the scum, add your aromatics after you skim the scum.
Bring beef tongue and water to a boil. Skim the scum off the top.
Turn heat down to medium and cook for about two hours, until the outer skin starts to peel off . You want everything to be on a high simmer, low boil.
Once the outer skin can be peeled away, remove the tongue onto a plate to allow to cool.
Strain the aromatics out of the stock and set aside to use in another recipe. (I suggest this Egyptian Lentil Soup recipe.)
Once the tongue is cool, peel off the skin completely. Then chop up the meat as you would any other cut of meat!
Enjoy!
Beef Tongue
ingredients:
- 4.4 lbs of beef tongue
- 1 ½ tbsp Salt
- 1 tsp Peppercorns
- 5 Cloves of Garlic, Whole
- 4 Bay leaves
instructions:
How to cook Beef Tongue
- Rinse the beef tongue thoroughly.
- Place beef tongue in a large pot. Fill with enough water to cover the beef tongue. Add salt, peppercorns, garlic and bay leaves to the pot. Or to prevent inadvertently taking out peppercorns with the scum, add your aromatics after you skim the scum.
- Bring beef tongue and water to a boil. Skim the scum off the top.
- Turn heat down to medium and cook for about two hours, until the outer skin starts to peel off . You want everything to be on a high simmer, low boil.
- Once the outer skin can be peeled away, remove the tongue onto a plate to allow to cool.
- Strain the aromatics out of the stock and set aside to use in another recipe. (I suggest thisEgyptian Lentil Soup recipe.)
- Once the tongue is cool, peel off the skin completely. Then chop up the meat as you would any other cut of meat!
- Enjoy!