Melt-In-Your-Mouth Beef Tongue
User Reviews
5
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Prep Time
20 mins
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Cook Time
4 hrs 40 mins
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Total Time
5 hrs
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Servings
6 servings
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Calories
388 kcal
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Course
Main Course
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Cuisine
Israeli
Melt-In-Your-Mouth Beef Tongue
Description
The recipe starts by rinsing and simmering a beef tongue in water with whole bay leaves, black peppercorns, and allspice for several hours depending on size, until the tongue becomes tender. Cooking partially covered, it is turned regularly to ensure even texture throughout.
The accompanying sauce is prepared by sautéing chopped onions and sliced mushrooms in butter until golden and soft, then adding beef broth along with salt and pepper. The sauce can be thickened with cornstarch if desired to create a velvety consistency. This sauce brings an earthy depth that pairs well with the mild, buttery texture of the cooked tongue.
The beef tongue can be sliced and enjoyed hot with the sauce poured over or served cold in thin slices, often accompanied by pickles and mustard. The tender texture makes it approachable for different serving styles.
After cooking, it's best to peel the tongue while it is warm for easier removal of the tough skin. The cooking liquid is flavorful and can be strained and consumed as broth with seasoning to taste. Leftovers for both meat and sauce keep well refrigerated for several days or can be frozen for longer storage.
Ingredients
- 1 beef tongue 2 or 3 pounds
- 2 bay leaf
- 1 teaspoon black peppercorns whole
- 1 teaspoon allspice whole
Sauce:
- 2 tablespoons butter
- 8 ounces onion 2 medium; chopped
- 8 ounces mushrooms sliced
- 2 cups beef broth
- 1 teaspoon kosher salt or ½ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ½ teaspoon black pepper
Optional but Recommended:
- 1 tablespoon cornstarch to thicken the sauce
- 2 tablespoons parsley chopped, for garnish
Instructions
Cook the tongue:
- Rinse the tongue and place it in a large stockpot. Add enough water to cover it completely - I typically use 14 cups of water.
- Bring the water to a boil. This should take about 20 minutes. When the water starts boiling, skim the foam off the top with a spoon. Lower the heat to a simmer. Add the bay leaves, peppercorns, and allspice.
- Cook partially covered, turning the tongue every hour with two wide spatulas to ensure even cooking on all sides. Cook 3 hours for a 2-pound tongue and 4 hours for a 3-pound tongue.
To make the sauce:
- Start making the sauce about 30 minutes before the tongue is ready. Heat the butter in a large, deep skillet over medium heat. Swirl to coat. Add the onions and cook, stirring occasionally, until golden, for about 10 minutes.
- Add the mushrooms and cook, stirring, until soft, for about 5-7 minutes. If the pan becomes too dry, add a splash of broth.
- Add salt, pepper, and beef broth. Bring to a boil over high heat. Lower the heat to a simmer, and cook, uncovered, for about 20 minutes to thicken the sauce and meld the flavors.
- Mix the cornstarch with 2 tablespoons of water. Add this slurry to the sauce and stir until the sauce thickens. Turn the heat off, cover, and keep the sauce on the warm burner while you tend to the tongue.
Finish the dish:
- Remove the cooked tongue to a cutting board. Allow it to cool for a couple of minutes until it is easier to handle, and then use your hands to peel off the skin.
- Slice the tongue.
- Arrange tongue slices on plates. If not using the sauce, sprinkle them with salt to taste (they were cooked in unsalted water to keep the meat tender). If using the sauce, spoon sauce on top of each slice, sprinkle the dish with chopped parsley, and serve.
Notes
- The cooking liquid makes a rich broth that can be strained, seasoned, and served as a flavorful drink.
- Peel the tongue while it's still warm; once cooled, the skin becomes difficult to remove.
- Store leftovers in the refrigerator for 3-4 days, reheating gently at low power to keep texture.
- The cooked tongue can be served cold, thinly sliced like roast beef, with accompaniments like pickles and mustard.
- Freeze leftovers in airtight containers or bags for up to three months, thawing overnight before reheating.
- The sauce keeps refrigerated for up to 4 days; reheat gently and avoid freezing for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 388 kcal
% Daily Value*
| Serving | 4ounces | |
| Calories | 388kcal | 19% |
| Carbohydrates | 6g | 2% |
| Protein | 24g | 48% |
| Fat | 29g | 45% |
| Saturated Fat | 11g | 55% |
| Sodium | 472mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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