Crispy & Tender Beef Tongue Recipe (2024)

FAQs

How do you know when beef tongue is cooked? ›

The beef tongue is ready when a knife is easily inserted into the middle of the flesh with little resistance. Remove the tongue from the pot and discard the water. Allow the tongue to cool 10-15 minutes before handling. Peel the skin away, if necessary using a small knife to remove any stubborn bits.

Fast cooking or undercooking makes the tongue tough and unpleasant. If you've got the time, err on the side of caution and keep simmering for an extra hour or two.

The surface of the tongue is slightly firmer, but gets peeled away after cooking, giving way to an incredibly tender, borderline creamy interior. The dense, almost spongy texture of the muscle absorbs spices and marinades beautifully, making it a versatile star in a variety of dishes.

This method is my favorite preparation of beef tongue because the brine removes all “game-y” and offal-esque flavor from the tongue and helps to further tenderize and imbue the tongue with subtle flavor. The taste and texture are akin to a well-prepared brisket, but even more tender.

Place tongue into a soup pot. Season with salt and pour in enough water to cover. Bring to a boil and cook until the outer skin begins to peel off, 2 1/2 to 3 hours. Peel off skin and discard.

Beef Tongue is technically muscle meat and to that end, it has a wider nutrient profile than steaks. Due to the nutrient density, beef tongue, along with other organ-based meat cuts, is often recommended to pregnant women. Cow tongue may also aid your overall brain function and nervous system when eaten regularly.

However, like other organ meats, cow tongue should make only occasional appearances in your diet; consuming organ meats on a regular basis is unhealthy because of their cholesterol content. Cholesterol aside, cow tongue does offer some advantages, providing protein, vitamins and minerals.

It's important to peel the tongue while it's still warm, otherwise the outer skin won't come off easily. After peeling the tongue, trim off any visible unwanted fat and gristle and then cut the tongue meat into large slices or roughly chop, dice, or shred as needed for your recipe.

Beef tongue (also known as neat's tongue or ox tongue) is a cut of beef made of the tongue of a cow. It can be boiled, pickled, roasted or braised in sauce.

Who eats beef tongue? ›

Beef, ox, and calf tongue are also enjoyed in Mexican, Romanian, Russian, Portuguese, Persian, Philippine, Albanian, German, English, Jewish, and other cultures, where they are prepared in a variety of ways.

Alternately, Chris Cosentino recommends freezing the tongue and peeling with a thick vegetable peeler. Place it between two spoons, all tied together, so that it lays flat as it freezes. He then recommends serving rare or medium rare tongue in several familiar preparations, such as grilling, searing or sauteeing.

Most over-brining simply makes everything a little too salty, and you can soak the meat in cold water to draw out the excess salt. If you really let it go too long—as in, brining for days instead of hours—things may go beyond repair. Doing so can make your meat mushy, and there's no way to fix that!

Remember when we were making beef tongue recipe and I asked you to keep the stock? Now I will tell you exactly what you can do with it! Stock made from beef tongue is so delicious, full of flavor and so rich in vitamins. You will never discard broth made from beef tongue ever again.

Steaks should be fully submerged in brine, placed in the fridge, then left to soak for 30 minutes to 24 hours.

Beef tongue is actually extremely fatty which is what gives it such a great soft texture when cooked. What we want to do is braise it in hot water for 4 hours which will make it extremely tender as well. The texture is springy and soft while the flavor tastes very similar to regular beef cuts.

Alternately, Chris Cosentino recommends freezing the tongue and peeling with a thick vegetable peeler. Place it between two spoons, all tied together, so that it lays flat as it freezes. He then recommends serving rare or medium rare tongue in several familiar preparations, such as grilling, searing or sauteeing.

If you have a meat thermometer you can check the meat is safe to eat by inserting a clean thermometer probe into the thickest part of the meat or poultry and checking the temperature has reached 75ºC.

“Holstein-Friesian cattle possess a gene which causes the white patches in the coat and a pink coloured tongue, whereas Angus and Jersey cattle lack this gene and have black tongues.