Melt In Your Mouth Beef Tongue

Leftovers are excellent too, whether gently reheated in the microwave or served cold. Nose-to-tail eating is the responsible way for meat-eaters to consume meat. And this particular cut makes it very palatable indeed. It’s wonderfully flavorful and tender, and it’s also surprisingly easy to make. I learned to cook lengua from my friend Irina, a wonderful cook who makes many traditional recipes. My entire family loves it - yes, even the kids!

Ingredients

You’ll only need a few simple ingredients to turn a cow’s tongue into a delicacy. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Beef tongue: Not readily available in U.S. supermarkets, I often special-order it at Whole Foods. Spices: I use dried bay leaves, whole peppercorns, and whole allspice. Butter: I love using creamy European butter, but any butter will be great. Onions and mushrooms: As a lazy cook, I often use the food processor to chop onions, and I buy pre-sliced mushrooms. Beef broth: Store-bought is fine - just check the ingredients list to make sure it looks OK. Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty. Cornstarch: Just 1 teaspoon to thicken the sauce.

Instructions

Cooking beef tongue is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps: You start by simmering the tongue with spices until tender, 3-4 hours. Allow it to slightly cool, just until it’s easier to handle, then remove the skin and slice it. If making the sauce, cook the onions and mushrooms in butter, then add beef broth, kosher salt, and black pepper. Add the sliced meat to this tasty sauce and simmer it for 30 minutes, until it’s super tender. You can thicken the sauce with a little cornstarch if you’d like. To serve, arrange slices on plates and top them with the sauce.

Expert tip

You’ll want to let the cooked tongue cool a little before removing the skin. It’s too hot to handle when you remove it from the saucepan. But don’t let it sit and cool for too long. You want to remove the skin as soon as you can. If it cools down too much, it will be very difficult to remove.

Frequently asked questions

Serving suggestions

You can serve this dish with anything you would serve with steaks or roasts. Mashed cauliflower, roasted carrots, roasted asparagus… anything, really.

Storing and using leftovers

You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. Reheat them gently, covered, in the microwave on 50% power. I actually really like them cold, sliced thin, and served with quick pickles, mustard, and fresh-cut veggies.

If you’re interested in trying more offal recipes, here are a few good ones: 👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.