How to Prepare Beef Tongue for Cooking

Since a cow does little but eat, the tongue is a tough and well-used muscle.

With meats, there is a rule of thumb that the more used a muscle is, the tougher it is on the plate. That's because well-used muscles are physically denser than others and tend to contain more connective tissue. The upside to this is that well-used muscles also tend to be the most richly flavored, when slow-cooked long enough to dissolve the connective tissues. An outstanding example of this is beef tongue, which is exceptionally tough. Yet, after being simmered and peeled, the tongue is a tender and flavorful piece of beef commonly used in sandwiches and cold buffets.

Things You'll Need

• Beef tongue
• Pot
• Salt
• Sharp knife
• Cutting board

Instructions

1. Take the tongue to your sink and rinse it thoroughly under the tap. Place the tongue in your pot and fill it with enough cold water to cover. Lightly salt the water and bring it to a gentle simmer over moderate heat.

2. Simmer the tongue until it is tender when pierced with the tip of a sharp knife. Remove the tongue to a cutting board, and let it cool.

3. Score the leathery skin, as if it were the peel of an orange, using the tip of the knife. Pull it off in strips, leaving the cooked tongue bare.

4. Remove any visible pieces of gristle from the thick root end of the tongue. The tongue is now ready for use, and may be prepared according to your favorite recipe.

Tips & Warnings

• Some recipes call for the tongue to be simmered in beef broth or wine, with added spices or seasonings. This provides additional flavor. Aside from the difference in cooking liquid, the process is exactly as described here.

References

• Kansas State University; "Variety Meats"; Elizabeth Boyle, Ph.D.; June 1995
• "The American Woman's Cookbook, Wartime Victory Edition"; Ruth Berolzheimer (Ed.); 1944