Beef tongue is a surprisingly flavorful and versatile cut of meat that many home cooks overlook. When prepared properly, it becomes tender, juicy, and an impressive addition to your culinary repertoire. In this article, I will answer some common questions when cooking beef tongue and how to cook it perfectly at home.
1. FAQs When Cooking Beef Tongue
Is Beef Tongue a Good Cut of Meat?
Absolutely! Beef tongue is a highly underrated cut of meat. It is rich in flavor, tender when cooked properly, and often more affordable compared to other cuts. It’s also versatile, pairing well with a variety of seasonings, sauces, and cuisines.
Is Beef Tongue Tender or Tough?
When cooked correctly, beef tongue becomes melt-in-your-mouth tender, making it ideal for slow cooking methods like simmering or braising. Starting with a gentle simmer ensures the tough outer layer softens, leaving the meat inside incredibly tender.
Do You Peel Beef Tongue Before Cooking?
Peeling the beef tongue before cooking is difficult but I find it easiest to do right after cooking. The outer layer, often referred to as the “skin” or “membrane,” can be tough and unpleasant to eat, so removing it ensures the meat is tender and more enjoyable.
2. How To Cook Beef Tongue
Ingredients
For Beef Tongue
- 1 beef tongue (2–3 pounds)
- 2 bay leaves
- 1 teaspoon whole peppercorns
- 1 teaspoon whole allspice
For Mushroom Onion Sauce
- 2 tablespoons butter
- 8 ounces onions (2 medium, chopped)
- 8 ounces mushrooms (sliced)
- 2 cups beef broth
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Optional But Recommended:
- 1 tablespoon cornstarch (to thicken the sauce)
- 2 tablespoons parsley (chopped, for garnish)
Instructions
Step 1: Cooking Beef Tongue
Rinse the tongue thoroughly under cold water and trim any visible fat or glands.
Place the tongue in a large pot and cover it with water. Add the bay leaves, peppercorns, and allspice.
Bring the pot to a boil, then reduce heat to a simmer. Cover and cook for 2–3 hours, or until the tongue is tender when pierced with a fork.
Once cooked, remove the tongue from the pot and let it cool slightly. Using a sharp knife or your fingers, peel off the tough outer skin. It should come off easily.
After peeling, slice the tongue into thin pieces. It’s now ready to eat or use in a recipe.
Step 2: Make the Mushroom Onion Sauce
Melt butter in a large skillet over medium heat. Add the chopped onions and sliced mushrooms. Sauté for 5–7 minutes until softened.
Pour in the beef broth, then season with salt and black pepper. Bring the mixture to a simmer.
If desired, mix the cornstarch with 2 tablespoons of water to create a slurry. Stir the slurry into the sauce and cook for 1–2 minutes until thickened.
Step 3: Combine with Beef Tongue & Garnish
Add the sliced beef tongue to the skillet and let it simmer in the sauce for 5–10 minutes, allowing the flavors to meld. Sprinkle chopped parsley on top for a fresh finish.
3. Serving Suggestions
Beef tongue is incredibly versatile and pairs beautifully with a variety of sides. Here are some ideas:
With Mashed Potatoes: The creamy texture of mashed potatoes complements the tender tongue and mushroom onion sauce perfectly.
In Tacos: Slice the tongue thinly and serve it in warm corn tortillas with salsa, onions, and cilantro.
Over Rice: Serve the tongue and sauce over steamed rice for a hearty meal.
As Sandwich Filling: Use the sliced tongue in sandwiches, paired with mustard or horseradish for a flavorful bite.
4. How To Store & Reheat Leftovers
Storing:
Place leftover beef tongue in an airtight container and store in the refrigerator for up to 3–4 days.
Reheating:
Reheat the tongue gently in a skillet with some extra sauce or broth to preserve its tenderness.
Beef tongue has a unique texture and robust beefy flavor that stands out in any dish. Follow of this simple recipe to enjoy delicious beef tongue at home. Just be sure to peel off the outer membrane after cooking – it makes all the difference!
