Beef Tongue

Properly cooked tongue meat is wonderfully tender and flavorful. This cooking method below is a prep phase. You must slowly cook the tongue in liquid prior to being able to use it in a recipe. Once it is cooked and cooled, you can use it for just about anything. This is an all day project that should be done ahead of time. If you are planning to make tongue tacos for a dinner party, it is best to cook the tongue the day before. 

Method:

1 Beef Tongue defrosted and rinsed

1.5c Carrots, large dice

1.5c Celery, large dice

3c Onion, large dice

1 Bay Leaf

5 Black Peppercorns

Salt (optional, see note below)

Method:

1. Defrost and Rinse the Tongue.

2. Place the tongue in an 8qt stock pot and cover with cool water. Cover the tongue with at least 2” of water as the cooking time is long and there will be evaporation, but ideally it will be submerged for the whole time. 

3. Bring the pot to a boil and reduce to a simmer. I place a lid halfway on the pot to prevent some of the evaporation that would happen uncovered. 

4. Simmer on low heat for 2 hours.

5. Add the Carrots, Celery, Onions, Bay Leaf, Black Pepper, and optional Salt. The veggies will cool the cooking liquid, so turn the heat back up to get it moving and then reduce to a gentle simmer.

***A note on Salt. The tongue has skin on it, so there will be very little salt penetration. The tongue will need to be seasoned when you use it for a recipe. You could skip the salt altogether so you can save the broth and utilize it for braising or sauce making. I choose to season the cooking liquid and then use it as a final product (e.g., as simply a mug of delicious hot broth to sip) versus an ingredient (e.g., stock for braising). I make this choice because I find the long cooking time to impart fantastic flavor into the broth and I feel like it is a shame to have it lost as the cooking liquid for something braised or in a sauce. You are the chef, make you own choices.

6. Simmer the tongue slowly until tender. I prefer to do this half-covered to prevent too much evaporation. This may take another 2-4 hours. 

7. When you can slide a paring knife into the thick side of the tongue and pull it out without picking up the tongue, turn off the heat and allow the tongue to cool in the broth for 2-3 hours. 

8. Remove the tongue to a container, cool, and refrigerate overnight. 

9. Strain and completely cool the broth in an ice bath. Store it as you see appropriate. You can cryovac and freeze, pressure can in Mason Jars, or store in the fridge to be used in the next 5 days.

10. The next day…Remove the skin from the tongue. Use a paring knife to cut just through the skin and then peel it away from the meat. Discard the skin, it is NOT edible. There may be some glands and blood vessels around the thick side of the tongue. Trim these bits away and discard. 

11. Portion the tongue by cutting into 1” thick cross sections/slices. These slices can be cryovac’d or stored in a covered container. I am the only one in my house that appreciates tongue. I choose to cryovac it into portions to keep it fresh and then I use it over the course of the week to make a variety of different meals.

If you are planning to use the whole tongue, cut it and store it as you see fit. For example, you are using the tongue to make tacos. Dice the tongue. Store it in a covered container. Sautee the tongue when it is time for tacos. Alternatively, you can cool the tongue with the skin on. The skin will protect the meat. Leave the tongue whole. Store it in a covered container in the fridge. It will be safe there for 3-5 days. On the day you plan to use it e.g., you are making tacos, peel it and dice it.