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Incredibly tender and flavorful, this slow-simmered beef tongue is a classic Jewish deli delicacy. Sliced thin, it's perfect served warm as a main dish or piled high on rye bread for an unforgettable sandwich.
For 6 servings
Prepare the Tongue and Aromatics
Simmer Gently
Check for Doneness
Incredibly tender and flavorful, this slow-simmered beef tongue is a classic Jewish deli delicacy. Sliced thin, it's perfect served warm as a main dish or piled high on rye bread for an unforgettable sandwich.
This jewish_american recipe takes 200 minutes to prepare and yields 6 servings. At 626.73 calories per serving with 40.59g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Peel the Tongue
Slice and Serve
Add 2-3 dried chiles de árbol or a halved jalapeño to the simmering liquid for a spicy kick.
After cooking and peeling, chop the tongue into small cubes. Sear in a hot pan until slightly crispy and serve in warm corn tortillas with chopped onion, cilantro, and salsa verde.
After slicing, place the tongue in a jar and cover with a warm pickling liquid made from vinegar, water, sugar, and pickling spices. Refrigerate for at least 24 hours before serving.
Beef tongue is an excellent source of heme iron, which is crucial for preventing anemia and maintaining energy levels, as well as zinc, which supports a healthy immune system.
It is particularly high in Vitamin B12, essential for nerve function and the formation of red blood cells. It also provides other B vitamins like niacin and riboflavin, which help convert food into energy.
As a muscle meat, beef tongue provides all nine essential amino acids, making it a complete protein source that is vital for building and repairing tissues, including muscle.
A 175g (about 6 oz) serving of cooked beef tongue contains approximately 450-490 calories, depending on the fat content.
Beef tongue can be part of a healthy diet in moderation. It is an excellent source of protein, iron, zinc, and vitamin B12. However, it is also high in fat and cholesterol, so portion control is important.
You can often find beef tongue at butcher shops, international or Latin American markets, and in the meat section of many large supermarkets. You may need to ask the butcher if it's not on display.
The heat and steam trapped between the meat and the skin make it easy to separate them. Once the tongue cools down, the skin shrinks and adheres tightly to the meat, making it very difficult to peel off cleanly.
If the skin isn't peeling easily, it usually means the tongue is not cooked enough. Return it to the pot and simmer for another 30-60 minutes, then try again.
Store leftover sliced or whole beef tongue in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months.
The broth is incredibly rich and flavorful. Strain it well, let it cool, and skim off the fat from the top. Use it as a base for French onion soup, beef and barley soup, or for cooking rice or other grains.
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