Are you ready to take your culinary skills to the next level and try something new? Look no further than beef tongue, a surprisingly versatile ingredient that’s packed with flavor. Whether you’re in the mood for a hearty stew, a spicy taco filling, or a luxurious terrine, there’s a beef tongue recipe out there for you.
In this article, we’ll be exploring 18 savory beef tongue recipes from around the world, each one showcasing the unique texture and taste of this often-overlooked cut of meat. From classic braises to bold marinades, these recipes will inspire you to get creative in the kitchen and try something new. So if you’re feeling adventurous and ready to take your cooking game to the next level, let’s dive in and explore the wonderful world of beef tongue!
Braised Beef Tongue with Garlic and Herbs
This hearty dish is a perfect example of how slow-cooked beef tongue can become tender, flavorful, and oh-so-appealing. Pair it with your favorite sides, such as mashed potatoes or roasted vegetables, for a satisfying meal.
Ingredients:
– 1 beef tongue (about 2 lbs)
– 4 cloves garlic, minced
– 2 tbsp olive oil
– 2 sprigs fresh thyme
– 2 sprigs fresh rosemary
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Rinse the beef tongue under cold water, then pat dry with paper towels.
3. In a large Dutch oven or heavy pot, heat oil over medium-high. Sear the beef tongue until browned on all sides, about 5 minutes. Remove from pot and set aside.
4. Add garlic, thyme, and rosemary to the pot; cook for 1 minute, stirring frequently.
5. Return the beef tongue to the pot, cover with a lid or foil, and transfer to preheated oven.
6. Braise for 3-4 hours, or until the beef tongue is tender when pierced with a fork.
7. Season with salt and pepper to taste; serve warm.
Cooking Time: 3-4 hours
Mexican-Style Lengua Tacos
Savor the rich flavors of Mexico with this tender and juicy lengua (beef tongue) taco recipe, slow-cooked in a spicy tomato-based sauce.
Ingredients:
– 1 beef tongue, sliced into thin strips
– 1/4 cup lard or vegetable oil
– 2 cloves garlic, minced
– 1 small onion, diced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 8-10 corn tortillas
– Optional toppings: diced radishes, lime wedges, cilantro, sour cream
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, heat the lard or oil over medium-high heat.
3. Add garlic and onion; cook until softened, about 5 minutes.
4. Add sliced lengua; cook for 5 minutes, browning on all sides.
5. Add diced tomatoes with green chilies, cumin, paprika, salt, and pepper. Stir to combine.
6. Cover the pot and transfer it to the preheated oven.
7. Cook for 2-3 hours or until the beef tongue is tender.
8. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
9. Assemble tacos with sliced lengua, desired toppings, and serve.
Cooking Time: 2-3 hours
Spicy Korean Braised Beef Tongue
A twist on traditional Korean braising, this spicy beef tongue recipe adds a depth of flavor and tender texture to the dish. This bold and aromatic braise is perfect for special occasions or as a unique addition to your repertoire.
Ingredients:
– 1 beef tongue (about 2 lbs), trimmed
– 2 tablespoons Gochujang (Korean chili paste)
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/4 cup Korean chili flakes (gochugaru)
– 1/4 cup water
– 1/4 cup rice vinegar
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large pot, combine Gochujang, soy sauce, brown sugar, garlic, ginger, and chili flakes.
3. Add the beef tongue and cover with the mixture.
4. Pour in water and rice vinegar.
5. Bring to a boil, then transfer to the preheated oven.
6. Braise for 2-1/2 hours or until the meat is tender.
7. Remove from oven and let cool slightly before slicing.
Cooking Time: 2 hours and 30 minutes
Beef Tongue Stew with Root Vegetables
This rich and flavorful stew is a perfect comfort food dish, especially during the colder months. Braised beef tongue adds a unique texture and depth of flavor to this hearty stew.
Ingredients:
– 1 pound beef tongue
– 2 tablespoons olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and sliced
– 2 medium potatoes, peeled and cubed
– 1 large parsnip, peeled and sliced
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 cups beef broth
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Brown the beef tongue on all sides, about 5 minutes. Remove from pot and set aside.
3. Add onion, garlic, carrots, potatoes, parsnip, thyme, salt, and pepper to the pot. Cook until vegetables are tender, about 10 minutes.
4. Return the browned beef tongue to the pot and add broth.
5. Bring to a boil, then reduce heat to low and simmer for 2-3 hours or until the beef tongue is tender.
Cooking Time: 2-3 hours
Grilled Beef Tongue with Chimichurri Sauce
Grilled Beef Tongue with Chimichurri Sauce: A flavorful and exotic dish that combines the rich taste of grilled beef tongue with a tangy and herby Argentinean-inspired chimichurri sauce.
Ingredients:
– 1 beef tongue, trimmed
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon fresh oregano leaves
– 1 tablespoon fresh parsley leaves
– 1 jalapeño pepper, seeded and finely chopped
– Salt and black pepper, to taste
– Chimichurri Sauce (recipe below)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together olive oil, garlic, oregano, parsley, and jalapeño.
3. Brush the mixture evenly onto both sides of the beef tongue.
4. Season with salt and black pepper.
5. Grill the beef tongue for 8-10 minutes per side, or until it reaches your desired level of doneness.
6. Let rest for 5 minutes before slicing thinly against the grain.
Chimichurri Sauce:
– 1 cup fresh parsley leaves
– 1/2 cup fresh oregano leaves
– 2 cloves garlic, minced
– 1/4 cup red wine vinegar
– Salt and black pepper, to taste
Combine all ingredients in a bowl and stir well. Refrigerate for at least 30 minutes before serving.
Cooking Time: 20-25 minutes
Japanese Gyutan (Grilled Beef Tongue)
A popular Japanese dish that’s surprisingly easy to make, gyutan is a must-try for beef tongue enthusiasts. With its tender texture and rich flavor, this grilled beef tongue recipe is sure to delight.
Ingredients:
– 1 beef tongue (about 1 pound)
– 1/2 cup soy sauce
– 1/4 cup sake or dry white wine
– 2 tablespoons sugar
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon sesame oil
– Salt and black pepper, to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together soy sauce, sake or white wine, sugar, garlic, ginger, and sesame oil.
3. Add the beef tongue to the marinade and let it sit at room temperature for at least 4 hours or overnight.
4. Remove the tongue from the marinade and pat it dry with paper towels.
5. Grill the tongue for about 10-15 minutes per side, or until it reaches your desired level of doneness.
6. Let the tongue rest for 5 minutes before slicing and serving.
Cooking Time: About 30-40 minutes total
Beef Tongue Sandwich with Pickled Onions
Beef Tongue Sandwich with Pickled Onions Recipe
Summary: This recipe combines the rich flavor of braised beef tongue with the tanginess of pickled onions, all wrapped up in a soft bun. A perfect twist on traditional sandwiches.
Ingredients:
– 1 beef tongue
– 1/4 cup kosher salt
– 2 tbsp black peppercorns
– 1 tsp coriander seeds
– 1/4 cup white vinegar
– 1/4 cup water
– 2 red onions, thinly sliced
– 1 tbsp sugar
– 1/4 cup mayonnaise
– 4 hoagie rolls
Instructions:
1. Preheat oven to 325°F (165°C).
2. Season the beef tongue with kosher salt, black peppercorns, and coriander seeds.
3. Braise the tongue in a Dutch oven with 1 cup of water for 2-3 hours or until tender.
4. Meanwhile, combine sliced onions with white vinegar, sugar, and salt. Let it pickle for at least 30 minutes.
5. Slice the braised tongue into thin strips.
6. Assemble sandwiches by spreading mayonnaise on the bun, followed by beef tongue, pickled onions, and a sprinkle of salt.
Cooking Time: 2-3 hours (braising) + 30 minutes (pickling)
Beef Tongue Curry with Coconut Milk
This hearty curry is a flavorful and comforting twist on traditional beef tongue dishes. The addition of coconut milk adds richness and creaminess to the dish, making it perfect for a chilly evening.
Ingredients:
– 1 lb beef tongue, sliced
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 can (14 oz) coconut milk
– 2 tablespoons vegetable oil
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until softened, about 5 minutes.
3. Add garlic, cumin, curry powder, turmeric, salt, and pepper. Cook for 1 minute.
4. Add beef tongue slices and cook until browned, about 5-7 minutes.
5. Pour in coconut milk and stir to combine.
6. Reduce heat to low and simmer, covered, for 30-40 minutes or until the beef tongue is tender.
7. Garnish with cilantro leaves and serve over rice or with naan bread.
Cooking Time: 45 minutes
Beef Tongue Terrine with Pistachios
This classic French-inspired terrine is a perfect showcase for the rich flavor of beef tongue, paired with the crunch and nuttiness of pistachios.
Ingredients:
– 1 pound beef tongue, trimmed
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/4 cup white wine (optional)
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and black pepper, to taste
– 1/2 cup pistachios, shelled and chopped
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season the tongue with salt and black pepper.
3. In a large skillet, heat olive oil over medium-high heat. Sear the tongue until browned on all sides, about 5 minutes per side.
4. Transfer the tongue to a large Dutch oven or terrine dish. Add chopped onion, garlic, chicken broth, white wine (if using), tomato paste, and thyme.
5. Cover with parchment paper and bake for 2-3 hours, or until the tongue is tender.
6. Allow the terrine to cool before refrigerating for at least 4 hours or overnight.
7. Just before serving, sprinkle chopped pistachios on top of the terrine.
Cooking Time: 2-3 hours plus chilling time
Beef Tongue Hash with Fried Eggs
This hearty breakfast dish combines the tender texture of braised beef tongue with crispy hash browns and a runny fried egg.
Ingredients:
– 1 pound beef tongue, cooked and diced
– 2 large potatoes, peeled and grated
– 1 onion, finely chopped
– 2 tablespoons vegetable oil
– Salt and pepper to taste
– 4 eggs
Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the grated potatoes and cook for 5-7 minutes, stirring occasionally, until golden brown and crispy.
3. Push the potatoes to one side of the pan. Crack an egg into the other side and scramble it to your desired doneness.
4. In a separate bowl, mix together the diced beef tongue, chopped onion, salt, and pepper.
5. Add the beef mixture to the skillet with the potatoes and stir to combine.
6. Serve the hash topped with a fried egg and enjoy!
Cooking Time: 20-25 minutes
Beef Tongue and Mushroom Risotto
This hearty dish combines the rich flavors of slow-cooked beef tongue with the creamy texture of Arborio rice and earthy mushrooms. A perfect meal for a chilly evening.
Ingredients:
– 1 pound beef tongue, slow-cooked until tender
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 1/4 cup white wine (optional)
– 2 tablespoons butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add mushrooms and cook until tender, about 5 minutes.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add Arborio rice; cook for 1-2 minutes, stirring constantly.
4. Add warmed broth, 1/2 cup at a time, stirring until absorbed before adding the next portion.
5. When rice is cooked, stir in butter and season with salt and pepper to taste.
6. Slice beef tongue into thin strips and serve on top of risotto.
Cooking Time: About 45 minutes for slow-cooked beef tongue; 20-25 minutes for risotto.
Smoked Beef Tongue with Mustard Glaze
A classic BBQ recipe gets a tangy twist with this smoked beef tongue dish, perfectly glazed with a mustard-based sauce.
Ingredients:
• 1 beef tongue (2-3 pounds), trimmed of excess fat
• 1 cup wood chips (apple or cherry work well)
• 1/4 cup apple cider vinegar
• 1 tablespoon brown sugar
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• Salt and pepper, to taste
Instructions:
1. Preheat smoker to 225°F.
2. Season tongue with salt and pepper.
3. Place tongue in smoker and cook for 4-5 hours, or until tender.
4. Meanwhile, mix glaze ingredients in a bowl.
5. During the last 30 minutes of smoking, brush tongue with mustard glaze.
6. Remove tongue from heat and let rest for 10-15 minutes before slicing.
7. Serve sliced tongue with additional glaze on the side.
Cooking Time: 4-5 hours (plus 30 minutes for glazing)
Beef Tongue Croquettes with Spicy Aioli
Beef Tongue Croquettes with Spicy Aioli: Elevate your appetizer game with these crispy, flavorful bites that combine tender beef tongue with spicy aioli for a match made in heaven.
Ingredients:
– 1 pound beef tongue, cooked and diced
– 1/2 cup panko breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 egg, lightly beaten
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Vegetable oil for frying
– Spicy Aioli:
+ 1/2 cup mayonnaise
+ 1 tablespoon sriracha sauce
+ 1 tablespoon lime juice
+ Garlic powder to taste
Instructions:
1. In a medium bowl, combine beef tongue, panko breadcrumbs, Parmesan cheese, egg, lemon juice, salt, and pepper. Mix well.
2. Cover the mixture and refrigerate for at least 30 minutes or overnight.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
4. Using a spoon, drop small amounts of the beef tongue mixture into the oil, shaping into croquettes if needed.
5. Fry until golden brown and crispy, about 3-4 minutes per side.
6. Serve with Spicy Aioli for dipping.
Cooking Time: About 10-12 minutes (including frying time).
Beef Tongue Pho with Fresh Herbs
A refreshing twist on the classic Vietnamese noodle soup, this recipe combines tender beef tongue with a flavorful broth and garnishes it with an array of fresh herbs. Perfect for a warm day or a light lunch.
Ingredients:
– 1 lb beef tongue
– 4 cups beef broth
– 2 tablespoons soy sauce
– 2 tablespoons fish sauce
– 2 cloves garlic, minced
– 1 onion, sliced
– 2 inches ginger, sliced
– 1 tablespoon sugar
– 1/4 teaspoon black pepper
– 8 oz rice noodles
– Fresh herbs: basil, mint, cilantro, and scallions
Instructions:
1. In a large pot, combine beef broth, soy sauce, fish sauce, garlic, onion, ginger, sugar, and black pepper. Bring to a boil, then reduce heat and simmer for 30 minutes.
2. Meanwhile, cook rice noodles according to package instructions. Drain and set aside.
3. Add the beef tongue to the broth and simmer for an additional 10-15 minutes, or until tender.
4. Slice the beef tongue into thin strips and add to bowls with cooked noodles.
5. Ladle hot broth over the top and garnish with fresh herbs.
Cooking Time: 45-50 minutes
Beef Tongue Sliders with Caramelized Onions
Elevate your slider game with this unique and flavorful recipe featuring tender beef tongue, caramelized onions, and a hint of sweetness.
Ingredients:
– 1 lb beef tongue
– 1 large onion, thinly sliced
– 2 tbsp olive oil
– 1 tsp salt
– 1/4 cup brown sugar
– 4 hamburger buns
– Lettuce, tomato, cheese (optional)
Instructions:
1. Preheat oven to 300°F (150°C). Season the beef tongue with salt and place on a baking sheet lined with parchment paper. Roast for 2-3 hours or until tender.
2. In a large skillet, heat olive oil over medium-low heat. Add sliced onions and cook, stirring occasionally, for 30-40 minutes or until caramelized.
3. Assemble the sliders by slicing the roasted beef tongue into thin strips. Place onto hamburger buns with caramelized onions and any desired toppings.
Cooking Time:
– Beef tongue: 2-3 hours
– Caramelized onions: 30-40 minutes
Beef Tongue Stir-Fry with Bok Choy
This recipe combines the tender texture of beef tongue with the crunch and flavor of bok choy, all in a quick and easy stir-fry. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 pound beef tongue, sliced into thin strips
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 bunch bok choy, chopped
– 1 teaspoon soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
– Chopped green onions for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add beef tongue and cook until browned, about 3-4 minutes. Remove from skillet and set aside.
3. Add onion and garlic to the skillet and stir-fry until softened, about 2 minutes.
4. Add bok choy and stir-fry until wilted, about 1 minute.
5. Return beef tongue to the skillet and add soy sauce and oyster sauce (if using). Stir-fry for an additional minute.
6. Season with salt and pepper to taste.
7. Garnish with chopped green onions and serve hot.
Cooking Time: 15-20 minutes
Beef Tongue Ragu with Pappardelle Pasta
This hearty ragu recipe showcases the tender flavors of beef tongue, slow-cooked in a rich tomato sauce and served over pappardelle pasta. A comforting and unique twist on traditional pasta dishes.
Ingredients:
– 1 beef tongue (about 2 lbs), trimmed
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 garlic cloves, minced
– 1 can (28 oz) crushed tomatoes
– 1 cup beef broth
– 1 teaspoon dried oregano
– Salt and black pepper
– 12 oz pappardelle pasta
Instructions:
1. Preheat oven to 300°F.
2. Brown the beef tongue in olive oil, then set aside.
3. Cook onion and garlic until softened, then add crushed tomatoes, broth, and oregano. Bring to a simmer.
4. Return the beef tongue to the sauce and transfer to the preheated oven. Braise for 2-1/2 hours or overnight.
5. Cook pappardelle pasta according to package instructions.
6. Slice the braised beef tongue against the grain, then serve with pasta and spoon over some of the ragu sauce.
Cooking Time: 2-1/2 hours
Beef Tongue Escabeche with Citrus Marinade
This Mexican-inspired dish is a twist on the traditional escabeche, where beef tongue is marinated in a zesty citrus mixture and then pickled to perfection. The result is a tender and flavorful tongue that’s perfect for serving as an appetizer or main course.
Ingredients:
– 1 beef tongue (about 2 lbs), cleaned and trimmed
– 1 cup freshly squeezed orange juice
– 1/2 cup freshly squeezed lime juice
– 1/4 cup chopped fresh cilantro
– 2 cloves garlic, minced
– 1 tsp salt
– 1/4 tsp black pepper
Instructions:
1. In a large bowl, combine orange and lime juice, cilantro, garlic, salt, and pepper.
2. Add the beef tongue to the marinade and refrigerate for at least 2 hours or overnight.
3. Preheat oven to 375°F (190°C).
4. Remove the tongue from the marinade and place on a baking sheet lined with parchment paper.
5. Roast the tongue in the preheated oven for about 30 minutes, or until tender and slightly caramelized.
6. Let the tongue cool completely before slicing into thin strips.
7. Serve the beef tongue escabeche chilled, garnished with additional cilantro if desired.
Cooking Time: 2-3 hours (including marinating time)
Summary
Get ready to take your culinary skills to the next level with these 18 savory beef tongue recipes! From classic dishes like Braised Beef Tongue with Garlic and Herbs, to international twists like Mexican-Style Lengua Tacos and Japanese Gyutan (Grilled Beef Tongue), there’s something for every adventurous foodie. Try Grilled Beef Tongue with Chimichurri Sauce or Beef Tongue Stew with Root Vegetables for a comforting meal. Or, go bold with Spicy Korean Braised Beef Tongue or Smoked Beef Tongue with Mustard Glaze. With recipes ranging from simple to complex, there’s never been a better time to get creative in the kitchen and try something new!
