How to Cook Beef Tongue

Many people enjoy tongue, whether it is beef, pork or calve's, and all are relatively cheap to purchase. Preparation and cooking are as easy as it gets. For the best texture try finding a tongue fewer than three pounds. Tongue can be cooked several ways including smoked, boiled and pickled. We will be using the boiling methods in this recipe. It can be served warm as part as part of a boiled dinner or cold like cold cuts for sandwiches. The most important thing to remember is that slow cooking is the key to making a potentially tough piece of meat melt-in-your-mouth tender.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Tongue (Three pounds or less)
• Large pan with lid
• Water
• Several Carrots, Onions and Celery
• Several Garlic cloves, Peppercorns, Bay leaves
• Kitchen Shears
• Scrubbing brush

How To Cook Beef Tongue

1. After choosing a tongue three pounds or less scrub it thoroughly with a kitchen brush. Next soak in cold water for approximately two hours changing the water frequently to remove excess salt.

2. Remove from the water rinse and return to the pan making sure the water covers the tongue by at least two inches. Add seasonings of your choice. Typically these would include carrots, celery, onions, peppercorns and several bay leaves. Garlic and cloves can also be added.

3. Cover pot and bring to a boil then reduce to a simmer. Remove the scum from the surface of the water when it appears. Simmer for approximately one hour per pound or until fork tender.

4. Remove from the water and remove the outer skin using kitchen shears. Remove the bone from the back by simply pulling on it and check for small bones and gristle and discard. Slice crosswise as thin as you prefer. Return the slices to the water to reheat.

Tips & Warnings

• Veal tongues tend to be smaller thus more tender
• Simmer at as low of a temperature as possible
• Soak Tongue to remove excess salt
• Serve cold with horseradish and brown mustard
• Warnings
• When removing the outer skin the tongue will be very hot. Immerse it in cold water briefly to make for easier handling. Then if you are serving it hot return to the hot water for a few minutes.
• When removing the outer skin the tongue will be very hot. Immerse it in cold water briefly to make for easier handling. Then if you are serving it hot return to the hot water for a few minutes.

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