Beef tongue is rich, fatty, and delicious.
Downside? This bizarre cut of meat can be extremely off-putting and the preparation could make the faint of heart a little squeamish.
But, you’re not afraid of trying new things and are always up for a challenge! Right?
This is the recipe for you!
Once you’ve made beef tongue, you’ll wish you hadn’t wasted so many years not dining on this tasty dish. After you’ve mastered this recipe, you can repeat it for your friends. I recommend preparing it for them and not showing off pictures of the initial ingredients until they’ve tried the beef tongue and have been converted.
Add this recipe and my Oxtail Stew recipe to your culinary toolbox, and you’ll be on your way to maximizing the many different cuts a cow has to offer.
Never seen beef tongue at your grocery store? I know I hadn’t. This is the time when you move onto a new stage in your manhood, when you find a butcher.
I don’t have a traditional butcher, per se, but I have my go-to meat guy at my local farmers’ market. He knows what I like – oxtail, beef tongue, livers, kidneys, heart – all the ‘weird’ stuff. Given my repeat service, he gives me great deals and often throws in freebies.
So, go find a butcher or a meat guy. Develop that relationship. Then develop a taste for beef tongue – it won’t be hard.
- 2 lb. Beef Tongue
- 1 Large Onion, sliced
- ¼ tsp. Black Peppercorns
- 1 tsp. Sea Salt
- 2 Bay Leaves
Sweet Pepper Sauce
- 1 Tbsp. Olive Oil
- 1 Large Onion
- 1 Extra Large Bell Pepper
- ½ Hot Pepper
- 1 Cup of Beef Tongue Stock
- 4 Tbsp. Tomato Paste
- ¼ Cup Apple Cider Vinegar
- 1/8 Cup Coconut Sugar
- 1 tsp. Chinese 5 Spice
- Clean the tongue. Scrub the tongue with a kitchen brush and place it into a pot of cold water.
- You can let the tongue soak for a couple hours to remove any of the gamey taste, changing the water a few times to keep it fresh cold. I just skip ahead to cooking.
- Place the clean tongue in a pot of cold water. Add the sliced onion, black pepper corns, sea salt, and bay leaves.
- Simmer the tongue on medium heat with the lid on for 1 four per pound of tongue. Once ready, a knife should slide in pretty easily.
- Don’t cook the tongue too fast! Low and slow is key here to ensure you’ll have nice tender meat. Cook it too fast and it will be tougher than a new leather boot.
- Once the tongue is done, remove the meat from the pot and place it immediately into very cold water.
- While the tongue is cooling, prepare the sweet pepper sauce by sautéing onion, bell pepper, and hot pepper in olive oil. Once the veggies are soft, add the remaining ingredients, heat through, and then transfer everything to a food processor and process to a salsa consistency.
- After the tongue has cooled enough to handle, use a knife to remove the skin (the think outer layer with taste buds).
- Remove and discard the dark roots from the back. This part is tough and gristly.
- Slice the meat into 1⁄4 inch slices lengthwise. Serve with sweet pepper sauce and a side of steam purple cabbage.