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Beef Tongue with Plum Sauce
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Beef Tongue with Plum Sauce

Slow-cooked beef tongue served with plum butter sauce and bread dumplings. An authentic Czech recipe.

Prep Time
15 mins
Cook Time
3 hrs
Additional Time
15 mins
Total Time
3 hrs 30 mins
Servings: 6 people
Calories: 385 kcal
Course: Main Course
Cuisine: Czech

Ingredients

Beef tongue
  • 1 beef tongue raw
  • 1 medium carrot
  • 1 small parsley root (optional)
  • 1 small onion
  • 1 Tablespoon lemon peel freshly grated
  • 2 pieces bay leaf
  • 5 pieces allspice
  • 10 pieces peppercorn
  • ½ Tablespoon thyme dried
  • water to cover the tongue
  • 2 teaspoons salt
Plum butter sauce
  • 1 cup plum butter sweetened (Czech Povidla)
  • 1 Tablespoon butter unsalted
  • 1 Tablespoon all-purpose flour
  • 1 teaspoon lemon peel freshly grated
  • ¼ teaspoon cinnamon ground
  • 1 Tablespoon spiced rum e.g. Kirkland from Costco or Austrian Stroh 54
  • ½ cup beef broth or more
  • ½ teaspoon salt

Instructions

Cooking beef tongue
    Cup of Yum
  1. Peel and dice 1 medium carrot and 1 small parsley root into half-inch (1.5 cm) cubes. Peel and roughly chop 1 small onion.
  2. Clean and rinse 1 beef tongue under running water. Place it in a pot and cover it with cold water. Add the diced vegetables.
  3. Cover the pot and bring it to a boil. If foam forms on the surface, skim it off with a spoon. Once the water comes to a boil, reduce the heat to low, add 1 Tablespoon lemon peel, 2 pieces bay leaves, 5 pieces allspice, 10 pieces peppercorn, ½ Tablespoon dried thyme, and season with 2 teaspoons salt. Let it simmer slowly for three hours.
  4. Once the tongue is cooked, carefully transfer it to a pot of cold water and let it sit for about ten minutes. Use a small knife to peel off the tough outer skin.
  5. Cut the peeled tongue into thin slices and serve.
Plum butter sauce
  1. In a skillet, heat 1 Tablespoon unsalted butter over medium-high heat. Add 1 Tablespoon all-purpose flour and stir until the mixture starts to foam.
  2. Reduce the heat, add 1 cup plum butter and lukewarm ½ cup beef broth, and stir. Season with ¼ teaspoon cinnamon, 1 teaspoon lemon peel, and ½ teaspoon salt. Simmer gently for 10 minutes.
  3. Finally, add 1 Tablespoon spiced rum. If the sauce is too thick, thin it out with a little broth. If the plum butter was not sweet enough, add sugar, and adjust salt to taste.

Notes

  • The basic recipe makes about 6 portions.
  • SERVING: Serve warm. Place the plum sauce on the plate and arrange slices of cooked tongue in it. Add two to three slices of bread dumplings.
  • Expect to have some leftover cooked beef tongue. The tongue is usually sold whole as one piece, not portioned out.

Nutrition Information

Calories 385kcal (19%) Carbohydrates 50g (17%) Protein 27g (54%) Fat 8g (12%) Saturated Fat 3g (15%) Polyunsaturated Fat 0.4g (2%) Monounsaturated Fat 3g (15%) Trans Fat 0.1g (5%) Cholesterol 75mg (25%) Sodium 362mg (15%) Potassium 637mg (14%) Fiber 4g (16%) Sugar 30g (60%) Vitamin A 1805IU (36%) Vitamin C 14mg (16%) Calcium 76mg (8%) Iron 4mg (22%)

Nutrition Facts

Serving: 6 people

Amount Per Serving

Calories 385

% Daily Value*

Calories 385kcal 19%
Carbohydrates 50g 17%
Protein 27g 54%
Fat 8g 12%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.4g 2%
Monounsaturated Fat 3g 15%
Trans Fat 0.1g 5%
Cholesterol 75mg 25%
Sodium 362mg 15%
Potassium 637mg 14%
Fiber 4g 16%
Sugar 30g 60%
Vitamin A 1805IU 36%
Vitamin C 14mg 16%
Calcium 76mg 8%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.