Cooking Beef Tongue

Photo: Johanna Elsemore – Copyright | cropped to square

BEFORE COOKING:

Scrub the beef tongue with a brush, rinse thoroughly, and remove the salivary glands located on both sides of its base.

COOKING:

Place it in boiling water. Cook for 3–3.5 hours. Add water as needed to keep the tongue fully submerged. Replace the water 40 minutes before the end of cooking. Twenty minutes after boiling, you may add a whole peeled and washed onion. Add your favorite spices, e.g., pepper, marjoram, allspice, bay leaf. Finally, salt to taste. Cook covered. Pierce the tongue with a fork to check if it is done – it should be very tender.

AFTER COOKING:

Place the cooked tongue in cold water for 5–10 minutes and, before it cools completely, remove the membrane, salt it, and wrap it in a towel.

SERVING SUGGESTION:

Serve hot with potatoes and spicy sauces or bake it in sauce. The tongue can also be served cold with tartar sauce or horseradish.

Enjoy your meal!