Beef Tongue
Incredibly tender, melt-in-your-mouth beef tongue slow-simmered with aromatics until perfectly soft, then peeled and sliced. A classic nose-to-tail delicacy that delivers rich, beefy flavor and a luxurious texture unlike any other cut.
For 4 servings
- prep · ~2 min
Clean and rinse the beef tongue.
Rinse the beef tongue under cold running water. Scrub the surface gently with your fingers or a soft brush to remove any debris. Pat dry with paper towels.
- prep · ~5 min
Prepare the aromatics.
Peel and quarter the onion. Peel and halve the carrots. Halve the celery stalks. Smash the garlic cloves with the flat side of a knife.
- boil · ~10 min
Combine all ingredients in the pot and bring to a boil.
Place the cleaned beef tongue in a large stockpot. Add the onion, carrots, celery, garlic, bay leaves, peppercorns, and salt. Pour in enough water to cover the tongue by at least 2 inches.
- simmer · ~150 min
Simmer the tongue until tender.
Once boiling, reduce the heat to low, cover the pot, and maintain a gentle simmer. Cook for 2.5 to 3 hours, or until a knife inserted into the thickest part of the tongue slides in with little resistance.
TIPKeep the water at a gentle bubble, not a rolling boil. Vigorous boiling can toughen the meat. - rest · ~15 min
Cool the tongue slightly.
Using tongs, transfer the cooked tongue to a cutting board and let it rest until cool enough to handle, about 10 to 15 minutes. Do not discard the cooking liquid if you want to keep the tongue moist.
- prep · ~5 min
Peel and trim the tongue.
Use a paring knife to make a shallow slit along the length of the tongue. Peel off the tough, white outer skin. It should come off easily. Trim away any gristle, small bones, or fatty tissue from the underside.
TIPPeel the skin while the tongue is still warm. Once it cools completely, the skin becomes much harder to remove. - prep · ~2 min
Slice the tongue.
Place the peeled tongue back on the cutting board. Using a sharp chef's knife, slice the meat across the grain into 1/4-inch thick pieces.
TIPSlice against the grain for the most tender bite. The grain runs along the length of the tongue. - serve · ~3 min
Serve warm with your favorite accompaniments.
Arrange the slices on a platter. Moisten with a few ladles of the strained cooking liquid, or sear the slices in a hot skillet with butter for a crispy finish. Serve with horseradish cream, mustard, or salsa verde.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Peel the skin while the tongue is still warm; it slips off much easier than when cold.
- 2Reserve the strained cooking liquid to moisten sliced tongue or as a flavorful broth base.
- 3Slice the peeled tongue against the grain for the most tender, melt-in-your-mouth texture.
- 4Sear the slices in butter or oil after cooking for a crispy, golden-brown exterior.
- 5Cool the tongue in its own liquid if storing overnight to prevent it from drying out.
- 6Trim away any small bones or gristle from the underside after peeling for clean slices.
Adapt it for your goals.
Pan-seared crispy
After slicing, sear the pieces in a hot skillet with butter or oil until golden and crisp on both sides. Adds a crunchy contrast to the tender meat — perfect for tacos or sandwiches.
chilled tongue saladChilled tongue salad
Cool the cooked, sliced tongue completely, then toss with vinaigrette, fresh herbs, and thinly sliced vegetables for a refreshing cold salad — ideal for summer or as an appetizer.
spiced brothSpiced broth
Add star anise, cinnamon, and ginger to the simmering liquid for a warm, aromatic twist that complements the beefy flavor — great for serving the tongue in a light Asian-style broth.
Why this is on our healthy list.
Rich in Iron and Zinc
Beef tongue is a dense source of heme iron and zinc, which support healthy blood, immune function, and energy metabolism.
High-Quality Protein
This cut provides all essential amino acids, making it a complete protein source for muscle repair and overall body maintenance.
Contains Collagen and Gelatin
Slow-cooking tongue releases collagen and gelatin from connective tissues, which may benefit joint health, skin elasticity, and digestion.
Frequently asked questions
A knife should slide into the thickest part of the tongue with little to no resistance. The meat will feel very tender, like a well-braised roast.
