How to Cook Tender Beef Tongue – The Easy Way
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Cow tongue, beef tongue, ox tongue – no matter what you call it, 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 grass-fed beef, it’s important for us to be able to use up all the organ meats.
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.
Cooking beef tongue couldn’t be much more straightforward. The tongue doesn’t have bones or connective tissue to deal with like other cuts. Mom always simmered it on the stove when we were kids, so that’s what we did, too.
Just put it in a kettle or Dutch oven with about an inch of water over the top, and add plenty of aromatics – garlic scapes, onions, bay leaves, salt, pepper, and some celery.
Cover and simmer for 2-3 hours. When it finishes cooking, place the cooked tongue in an ice water bath to chill it enough to handle.
Once you can handle the tongue, peel off the skin. Don’t let the meat cool too much, as the skin will stick. Trim with a small knife as needed.
Now you have an excellent piece of meat.
Slice thinly and serve with your choice of condiments. My brother Rich suggests horseradish. Get a recipe for homemade horseradish sauce here.
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It’s very tender and delicious. It melts in your mouth. The boys couldn’t tell it wasn’t a “regular” roast. I find it more tender than a regular rump roast.
Cooking Beef Tongue in a Pressure Cooker (or Instant Pot)
One of our readers shared their preferred beef tongue cooking option – the pressure cooker.
“Forget the simmering for 3-4 hours. Just pop the tongue in a pressure cooker with water to cover, salt, and ginger slices. Cook for 45 minutes for a 2 pound tongue, 40 minutes for a 1 pound tongue. It comes out perfect without the wait and uncertainty.”
Whether you choose the stove top or a pressure cooker, enjoy this rich cut of meat.
PrintBeef Tongue Recipe
Slow simmered with aromatic spices, this easy beef tongue recipe can be served hot or cold.
- Prep Time: 5 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 5 minutes
- Yield: 12 servings 1x
- Category: main dish
Ingredients
- cow tongue (normally around 3 pounds or 1.3kg)
- seasoning- 1 onion, 3 cloves garlic or garlic scapes (or more), 3-4 bay leaves, celery, salt and pepper to taste, or other spices of your choice
Instructions
- Wash the cow tongue.
- Place the tongue in a large stock pot or Dutch oven with the seasonings and enough water to cover.
- Cover and simmer the cow tongue for 2-3 hours (cook time).
- Chill the tongue in an ice bath until just cool enough to handle and peel immediately.
- Slice and serve hot or chill and serve cold.
Notes
Refrigerate leftovers in an airtight container and use within 2-3 days, or freeze for longer storage.
For pressure cooking: Pop the tongue in a pressure cooker with water to cover, salt, and ginger slices. Cook for 45 minutes for a 2 pound tongue, 40 minutes for a 1 pound tongue.
How to use Beef Tongue?
Use cow tongue like any roast beef: straight with gravy and potatoes, in Chinese and Mexican dishes, topping for salads, casserole, stew, or as an excellent roast beef sandwich. Pair it with some salsa verde in lengua tacos!
Cow Tongue FAQs
What is cow tongue called?
Beef tongue is known as “lengua” in Spanish, “langue de boeuf,” in French, and “lingua di manzo” in Italian. Whatever you call it, its tender and flavorful qualities make it a favorite ingredient in various global culinary traditions.
Is beef tongue healthy to eat?
Beef tongue or cow tongue is a nutritious meat choice and can be a healthy addition to your diet. It is relatively lean and provides essential nutrients. Here’s some nutritional information for beef tongue per 3-ounce (85-gram) cooked serving:
- Calories: Approximately 150 calories
- Protein: About 19 grams
- Fat: Around 8 grams
- Cholesterol: Approximately 70 milligrams
- Iron: Provides a significant amount of iron, an essential mineral for red blood cell production.
- Zinc: Contains zinc, which is vital for the immune system and overall health.
- Vitamin B12: Rich in vitamin B12, which is important for nerve function and energy production.
- Other B Vitamins: It also provides other B vitamins, like niacin and riboflavin.
It’s important to note that the exact nutritional content varies depending on preparation and any additional ingredients used in the dish. Overall, beef tongue is a good source of high-quality protein and several essential nutrients.
What does cow tongue taste like?
Beef tongue or cow tongue has a distinctive flavor and texture. When properly cooked, it is tender and quite flavorful. The taste of beef tongue is often described as rich, beefy, and slightly sweet. You can crisp the texture up by sauteing it in a pan with oil or fat.
Whether it’s stewed, grilled, or cooked in an Instant Pot, tongue adds a unique element to any meal. Proper cooking and seasoning are vital in bringing out the best in beef tongue and ensuring it is tender and delicious.
Do you peel a beef tongue before you cook it?
You definitely want to peel the tongue before serving, but I find it easiest to do right after cooking. The outer layer of the tongue is the “skin” or “membrane”. The skin can be tough and not very palatable, so peeling it is an essential step to make the meat more tender and enjoyable.
More Easy Homestyle Recipes
- Easy Homemade Alfredo Sauce – Great for Chicken Broccoli Alfredo
- Church Dinner Chicken
- Beef Stock Recipe – How to Make Stock from Scratch
- Budget Friendly Ground Beef Jerky Recipe
- Chicken Pot Pie
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This article is written by Laurie Neverman. Laurie grew up in the kitchen, learning baking and home cooking from her momma. At age 15, she and her mom and two sisters created Irene’s Custom Cakes & Catering, which was her summer job through most of high school and college.
Originally published in 2011, last updated in 2024.
Thanks for this blog post. I’ve had a couple of beef tongues from a couple of years of shared cow quarters intimidating me in my freezer. After reading this it seemed easy enough to try. Turned out great, We will make tacos and I’ll never be afraid of cooking tongue again.
Tongue is a strange looking piece of meat, but I find cooking it easier than some other cuts, especially for grassfed beef.
Just boil it for 3-4 hours then remove from water, slice, then simmer in bbq sauce. With a side of mashed patatoes is the best.
I forgot to say that you needed to peel the skin while it’s hot before slicing.
I remember my mom cooking tongue in the 1960’s for sandwiches. It was good so I tried it again, cooking it for 3 hours. After peeling off the skin, it appears I might be able to use it like pulled pork. Add a bit of Bear’s Head ketchup, place it between some speciality buns, add an onion slice, and voila. What about the broth…strain it of the aromatics, let sit overnight in the pan, skim off and discard the fat, pour into freezer containers for later soup use?
You certainly could reuse the broth if you like. I usually go for bone broth over meat broth because of the gelatin and other nutrients.
The last time I cooked up a tongue, the boys were so hungry that they ate almost all of it in one sitting.
Smoked tongue is really tasty!!
Hello! It was so hard to peel the skin. I’m using a pot and heating on gas stove. Do you need to cook 2 to 3 hours? If you cook it longer will it easy to peel with your hands? Thanks.
Longer cooking may make it more difficult to peel. I’d suspect the different layers would become even more cooked together. If it doesn’t peel easily for whatever reason (the skin comes off the easiest when it’s almost too hot to handle), carefully trim it away with a knife. You’ll lose a bit of the tongue meat, but if you’re careful, you shouldn’t lose too much, and it may be easier than peeling if the tongue doesn’t cooperate.
I cooked it in the IPot, skin on 1hour 45 min. Just like mom cooked it on her stove.
It peeled easily, very tender and moist sliced easily. Made tacos with Mexican cheese, toco sauce on corn.
3lbs 1 hour 45 min natural pressure release till I could turn the lid.
I inserted garlic into the meat, Polk a holes. Onion powder, celery. Some like horseradish on their tacos.
Thanks, Mary.
Hello! I am getting ready to cook tongue for the first time ever. I’ve heard that it can be slow-cooked in a crockpot, so I’d like to try that. My question is this: How long would I have to slow-cook it for if set on “low” heat? Also, would I still need to cover the tongue in water completely in a crockpot… or should I use less liquid? If so, how much liquid?
Thanks
Put it in the crock pot with the seasonings and add enough water to cover it. Cook on low for eight hours, proceed with the rest of the recipe (peeling, etc.).
Thanks! It came out awesome! I hear that a lot of people fight over the tip, but I actually think the best part is in the weird looking section at the base of the tongue where all the fatty connective tissue is.
Thanks for letting me know how it turned out, and I’m glad that it worked well. I like all of it, as long as it’s shaved thin, because the meat is so rich.
I really enjoyed reading these TONGUE comments all the way back through the months/years. I grew up with it and then as an adult haven’t cooked it for years. I started ordering meats that are grass fed and decided to try tongue from them. I cook it in the pressure cooker with salt & pepper AND garlic is a must. This last one was hard to peel. I use the broth for soup with onions, parsley and barley added. I feel so much better knowing I am not weird because I like and eat beef tongue.
You are definitely not alone.
i love tongue. I had bought a small one and boiled it for about an hour. I will make a garlic, parsley and oil sauce to go over it. I cannot wait.
I’m going for it. Filling the pot with water as I type!
Woot! We just picked up another half of beef from the processor last week, and the friend we purchased it from sent in two animals and the people who purchased the other critter didn’t want their tongue, so I’ll be doing the same soon.
Does beef tongue sometimes not peel easily? Mine has been in the slow cooker for most of the day and I had to slice off the skin. It wouldn’t pull off at all.
Sometimes, yes, the tongue doesn’t peel easily and I’ve had to slice off the skin. The best way to get it off is to remove it as soon as absolutely possible, while the meat is still piping hot. Harder on the fingers, but easier to peel. Kitchen gloves may be helpful.
I finally decided to pull out the TWO beef tongues I’ve had languishing in the freezer. They are cooking and I’m trying to decide if I should tell the family what I’ll be feeding them… 🙂 Thanks for such easy instructions!
You’re welcome! If they’re squeamish, don’t tell them until after. 😉
That’s my philosophy as a well, traveled individual: eat it and then ask what it is, lol…
My mom used to make a sour cherry sauce over tongue, and I’ve spent years being frustrated that I didn’t get the recipe! I think it involved a can of cherry pie filling, but other than that, no idea.
Hmmm…allrecipes dot com has a pork chop recipe that is nothing but the pork chops slow cooked with cherry pie filling? I wonder if your mom did the same thing with tongue?
Boy, it doesn’t get any simpler! Put the cherries in, put the pork on top, cook. That’s my kind of recipe! Thanks Laurie! I’ll try that.
You’re welcome.
I had a in-law tell me that she wouldn’t eat anything that came out of an animal’s mouth ! My wife’s answer, well we have some eggs for you .
The other end is much better. 😉
I love beef tongue, its my favorite part of the cow!! Grew up eating it whenever we butchered. My Mom used to pickle it. I like it just boiled and sliced.Thanks for all the ideas!!!!
You’re welcome. Tongue, liver, heart, tail – nothing was wasted. My brother made some oxtail soup while he was here. It was also delicious.
I put cooked tongue slices (~ 1/4″ thick) in cream of undiluted mushroom soup to reheat for about 15-20 min, then serve with wide egg noodles, green vegie & salad… Don’t overcook it when reheating or it becomes rubbery & tough…
Thanks for sharing.
This Will be my first time cooking a beef tongue but, my mom use to make it & it was better serve cold/cool. I hope i can fix it right, i am going to cook it for three hours to make sure it’s done. Lonnie Alexander
I love beef tongue! I slow cook it overnight covered in water then when cool enough I peel the skin off and eat with roast veggies or sauteed veggies in bone broth. So good! I hate it when it’s still kind of firm, super soft is my preference!
I hope more people start eating quality beef offal for all the health benefits 🙂
Tongue makes excellent tacos!
I made this a few years ago and again today. It’s amazing how the meat is so tender and no visible fat! It’s great with kugel and a salad. It’s very Delicious
I find that a pressure cooker cooks a tongue in less than an hour. I set my timer for 45 min.
Growing up on the farm we ate everything. Dad used to say that the only thing we didn’t use from a pig was the “oink”. I have eaten tongue several ways. Mom used to boil it, peel it, slice it and put it on a cookiesheet with some salt, onion powder& garlic powder . Roast it for about 30 or so minutes. I like it sliced cold on bread with Mayo & lettuce. Mexican cuisine & the Greeks do a small dice and sautee it with onion, peppers, tomatoes & seasoings. Germans like it with a Ginger Snap sauce. A Tavern I used to frequent in Fallon, NV served it pickled. So many ways to enjoy tongue. In the Middle East, Kuwait, I ate Lamb tongue several times. Beef liver, sliced very thin is best if soaked overnight in milk, this removes all the blood that gives liver it’s unique flavor if no removed first. If you have a cat it will wait for you to fix liver it will just lap up the milk. Sautee sliced onions, remove when translucent, dredge the liver in seasoned flour and then brown in a little oil. Remove from pan and add some butter or oil anda bit of flour brown the flour season with salt & pepper to taste and slowly add some milk to form a gravy add the liver & the onions and cook until the liver is done. Do not over cook.
I learned to wash the sliced liver and dry coat liberally with prepared mustard and then flour coating and fried with onions and gravy..it doesn’t have that {taste like yuck} flavor my boys even liked it.