Learning how to cook beef tongue may seem intimidating, but it’s surprisingly easy to do. The simple cooking method that I like to use creates a tender, delicious cut of meat that can be served like a roast or sliced thin and used cold for sandwiches. Since we buy our beef in bulk from a local friend who raises grassfed steers, it’s important for us to be to be able to use up all the odd bits.
How to Cook Beef Tongue – Step by Step with Photos
The first time I cooked beef tongue, I had some help from my big sister, Lois. After all, what are big sisters for if not to help you eat strange things? When we pulled the tongue out of the freezer, it looked like this.
Lois gave it a good washing and held it up for a nice shot.
Cooking beef tongue couldn’t be much simpler. The tongue gets a lot of work, so it’s all muscle (no fat – mo marbling). Mom always simmered it on the stove when we were kids, so that’s what we did, too. We put it in a kettle with about an inch of water over the top, and added plenty of aromatics – garlic scapes, onions, bay leaves, salt, pepper, and some celery.
Cover and simmer for 2-3 hours. When the tongue finishes cooking, place it in an ice water bath to chill it enough to handle.
Once you can handle the tongue, peel off the skin.
Now you have an excellent piece of lean meat.
Slice thinly and serve with your choice of condiments. My brother Rich suggests horseradish.
And that’s it! It’s very tender and delicious. The boys couldn’t tell it wasn’t “regular” roast. (Personally, I found it to be more tender than the roast we had cooked the day before.)
So, what unusual meats have you enjoyed recently? I’d love to hear from you.
You may also enjoy:
- Easy Homemade Alfredo Sauce – Great for Chicken Broccoli Alfredo
- Church Dinner Chicken
- Chicken Pot Pie