Bold, tender, and packed with flavor, beef tongue is the unsung hero of adventurous cooking! If you’re ready to explore beyond the usual cuts and discover melt-in-your-mouth deliciousness, you’ve come to the right place. We’ve gathered 18 savory recipes that transform this unique ingredient into stunning dishes perfect for your next culinary adventure. Get ready to impress your taste buds—let’s dive in!
Braised Beef Tongue with Garlic and Herbs
Holding the weight of this beautiful organ meat in my hands, I’m reminded how the most intimidating ingredients often yield the most profound comfort. There’s something quietly meditative about transforming beef tongue into something tender and aromatic, a slow unfurling of flavors that asks for patience rather than haste.
Ingredients
– 1 whole beef tongue (about 3 pounds), rinsed well
– 2 tablespoons rich extra virgin olive oil
– 8 cloves fresh garlic, thinly sliced
– 1 cup dry white wine
– 4 cups rich beef broth
– 2 sprigs fresh rosemary
– 4 sprigs fresh thyme
– 1 teaspoon coarse sea salt
– ½ teaspoon freshly cracked black pepper
Instructions
1. Place the rinsed beef tongue in a large Dutch oven and cover completely with cold water.
2. Bring to a boil over high heat, then reduce to a gentle simmer and cook for 10 minutes to remove impurities.
3. Drain the tongue and rinse both the meat and pot thoroughly under cool running water.
4. Pat the tongue completely dry with paper towels to ensure proper browning.
5. Heat the rich extra virgin olive oil in the clean Dutch oven over medium-high heat until shimmering.
6. Carefully sear the tongue on all sides until deeply browned, about 3-4 minutes per surface.
7. Add the thinly sliced fresh garlic and cook until fragrant, about 30 seconds.
8. Pour in the dry white wine, scraping up all the browned bits from the bottom of the pot.
9. Add the rich beef broth until the tongue is nearly submerged in liquid.
10. Tuck the fresh rosemary and thyme sprigs around the meat.
11. Sprinkle with coarse sea salt and freshly cracked black pepper.
12. Bring to a bare simmer, then reduce heat to low and cover tightly.
13. Braise gently for 3 hours, checking occasionally to maintain a slow bubble.
14. Remove the tongue from the braising liquid and let rest until cool enough to handle.
15. Peel away the tough outer membrane while the tongue is still warm for easiest removal.
16. Return the peeled tongue to the braising liquid and simmer uncovered for 15 minutes to absorb flavors.
17. Slice the tongue against the grain into ½-inch thick pieces.
18. Arrange slices on a platter and spoon the reduced braising liquid over the top. You’ll find the texture remarkably tender yet substantial, with the garlic and herbs having woven themselves deeply into every fiber. Consider serving these slices over creamy polenta or tucked into warm corn tortillas, where the rich meat can truly shine.
Mexican-Style Lengua Tacos
Now, as the afternoon light slants through my kitchen window, I find myself thinking about how the most comforting foods often require the most patience—like this tender beef tongue that transforms into something magical when given enough time and gentle heat. There’s something deeply satisfying about turning an overlooked cut into taco perfection.
Ingredients
– 2 pounds fresh beef tongue
– 1 large yellow onion, roughly chopped
– 4 cloves aromatic garlic, smashed
– 2 bay leaves, fragrant and earthy
– 1 tablespoon coarse kosher salt
– 1 teaspoon whole black peppercorns
– 8 small corn tortillas, warm and pliable
– 1 cup fresh cilantro leaves, bright and citrusy
– 1/2 cup finely diced white onion
– 2 limes, cut into wedges
– 1 teaspoon flaky sea salt
Instructions
1. Rinse the beef tongue thoroughly under cold running water, patting it dry with paper towels.
2. Place the tongue in a large Dutch oven and cover completely with cold water by 2 inches.
3. Add the chopped yellow onion, smashed garlic cloves, bay leaves, kosher salt, and black peppercorns to the pot.
4. Bring the liquid to a gentle boil over medium-high heat, then immediately reduce to a low simmer.
5. Cover the pot and simmer for 3 hours, maintaining tiny bubbles but never a rolling boil—this slow cooking breaks down the tough connective tissues while keeping the meat moist.
6. Check for doneness by inserting a fork into the thickest part; it should slide in with almost no resistance.
7. Remove the cooked tongue from the broth and let it rest until cool enough to handle, about 15 minutes.
8. Peel away the tough outer skin using your fingers—it should slip off easily when properly cooked.
9. Slice the tender meat against the grain into 1/4-inch thick pieces.
10. Heat a cast-iron skillet over medium-high heat until a drop of water sizzles immediately.
11. Warm the corn tortillas for 30 seconds per side until soft and slightly charred at the edges.
12. Arrange the sliced lengua on warmed tortillas, then top generously with fresh cilantro and diced white onion.
13. Squeeze fresh lime juice over each taco and finish with a pinch of flaky sea salt.
The resulting texture is remarkably tender—almost buttery—with a rich, beefy flavor that pairs beautifully with the bright acidity of lime and the fresh crunch of onion. I love serving these family-style with extra lime wedges and a simple radish salad for contrasting crispness.
Spicy Korean Braised Beef Tongue
Years of chasing bold flavors have led me to this quiet kitchen moment, where tough cuts transform into something tender and profound. There’s a certain magic in coaxing richness from the humblest of ingredients, a slow dance of heat and patience that feels almost meditative. Today, it’s about embracing the unexpected, letting spice and time work their gentle alchemy.
Ingredients
– 2 pounds fresh beef tongue, rinsed well
– 1 large yellow onion, thinly sliced
– 4 cloves garlic, minced finely
– 1 tablespoon freshly grated ginger
– 1/2 cup rich soy sauce
– 1/4 cup sweet mirin
– 2 tablespoons toasted sesame oil
– 1 tablespoon fiery gochujang paste
– 1 teaspoon coarse Korean red pepper flakes
– 2 cups rich beef broth
– 2 tablespoons soft brown sugar
– 2 whole dried shiitake mushrooms
– 2 whole green onions, sliced thinly for garnish
– 1 tablespoon toasted sesame seeds
Instructions
1. Place the fresh beef tongue in a large stockpot and cover completely with cold water.
2. Bring the water to a rolling boil over high heat, then reduce to a simmer and cook for 2 hours until the tongue is fork-tender.
3. Remove the tongue from the pot and let it cool until comfortable to handle, about 15 minutes.
4. Peel away the tough outer skin from the tongue using your fingers and a small paring knife.
5. Slice the peeled tongue into 1/2-inch thick pieces against the grain.
6. Heat the toasted sesame oil in a heavy Dutch oven over medium heat until shimmering.
7. Add the thinly sliced yellow onion and sauté for 5 minutes until translucent and fragrant.
8. Stir in the minced garlic and freshly grated ginger, cooking for 1 minute until aromatic.
9. Add the tongue slices to the pot, arranging them in a single layer.
10. Pour in the rich soy sauce, sweet mirin, and rich beef broth.
11. Spoon in the fiery gochujang paste, coarse Korean red pepper flakes, and soft brown sugar.
12. Add the whole dried shiitake mushrooms to the pot.
13. Bring the liquid to a gentle boil, then reduce heat to low and cover tightly.
14. Simmer for 45 minutes, occasionally spooning the braising liquid over the tongue pieces.
15. Remove the lid and continue simmering for another 15 minutes until the sauce thickens slightly.
16. Discard the rehydrated shiitake mushrooms before serving.
17. Garnish with thinly sliced green onions and toasted sesame seeds.
My favorite part is how the meat yields to the slightest pressure, its fibers having soaked up every note of spice and sweetness. Serve it over steaming jasmine rice to catch the complex sauce, or tuck it into warm tortillas for an unexpected fusion twist that somehow feels completely right.
Beef Tongue Stew with Root Vegetables
Kind of like finding an old photograph you’d forgotten about, this stew unfolds slowly, revealing layers of comfort with each patient simmer. There’s something quietly profound about transforming the humble beef tongue into such tender poetry, surrounded by earthy root vegetables that soak up all that rich history. It’s the kind of meal that asks you to slow down, to notice how flavors deepen when given proper time.
Ingredients
– 1 whole beef tongue (about 3 pounds), rinsed thoroughly
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, thinly sliced into half-moons
– 3 cloves aromatic garlic, minced
– 4 cups robust beef broth
– 2 cups dry red wine
– 3 large carrots, cut into 1-inch chunks
– 2 parsnips, peeled and cut into 1-inch pieces
– 1 pound Yukon Gold potatoes, cubed
– 2 fresh bay leaves
– 1 teaspoon finely ground black pepper
– 1 teaspoon coarse sea salt
Instructions
1. Place the rinsed beef tongue in a large Dutch oven and cover completely with cold water.
2. Bring to a rolling boil over high heat, then reduce to a gentle simmer for 2 hours until the outer skin peels away easily.
3. Remove the tongue from the pot and let it rest until cool enough to handle, about 15 minutes.
4. Peel off the tough outer skin using your fingers, revealing the tender meat beneath.
5. Cut the peeled tongue into 1-inch cubes, trimming any remaining tough membranes.
6. Heat the extra virgin olive oil in the cleaned Dutch oven over medium heat until shimmering.
7. Add the thinly sliced onion and cook for 8 minutes until translucent and fragrant.
8. Stir in the minced garlic and cook for 1 minute until golden and aromatic.
9. Add the cubed beef tongue and sear for 4 minutes until lightly browned on all sides.
10. Pour in the beef broth and red wine, scraping any browned bits from the bottom of the pot.
11. Add the carrot chunks, parsnip pieces, cubed potatoes, bay leaves, black pepper, and sea salt.
12. Bring to a gentle bubble, then reduce heat to low and simmer uncovered for 1.5 hours until the vegetables are fork-tender.
13. Remove the bay leaves before serving. During the final simmer, resist stirring too frequently to prevent the vegetables from breaking down—this preserves their texture while allowing the flavors to meld beautifully. Don’t rush the initial boiling of the tongue; this slow process is crucial for achieving that melt-in-your-mouth quality. When searing the cubed meat, make sure your pot is properly heated to create that flavorful fond that will enrich the entire stew.During those quiet hours of simmering, the tongue becomes impossibly tender while the root vegetables absorb the rich, wine-kissed broth. Serve this stew in shallow bowls with crusty bread for dipping, letting the deep umami flavors and soft textures create a meal that feels like coming home.
Grilled Beef Tongue with Chimichurri Sauce
When the afternoon light slants golden through the kitchen window, I find myself drawn to recipes that ask for patience, that reward quiet attention with profound flavor. This grilled beef tongue with chimichurri is one such dish—a transformation of the humble into something truly special.
Ingredients
– 1 whole beef tongue (about 3 pounds)
– 2 tablespoons coarse sea salt
– 1 large yellow onion, roughly chopped
– 4 cloves garlic, smashed
– 2 bay leaves
– 1 cup fresh parsley leaves, tightly packed
– 1/2 cup fresh oregano leaves
– 3 cloves garlic, minced
– 1/4 cup red wine vinegar
– 1/2 cup rich extra virgin olive oil
– 1 teaspoon crushed red pepper flakes
– 1/2 teaspoon freshly cracked black pepper
Instructions
1. Rinse the beef tongue thoroughly under cold running water.
2. Place the tongue in a large stockpot and cover with cold water by 2 inches.
3. Add the coarse sea salt, chopped yellow onion, smashed garlic cloves, and bay leaves to the pot.
4. Bring the water to a boil over high heat, then reduce to a gentle simmer.
5. Simmer the tongue for 3 hours, skimming any foam that rises to the surface.
6. Test for doneness by inserting a fork into the thickest part—it should slide in with little resistance.
7. Transfer the cooked tongue to a cutting board and let it cool until comfortable to handle.
8. Peel away the tough outer skin using your fingers and a small paring knife.
9. Slice the peeled tongue crosswise into 1/2-inch thick pieces.
10. Preheat your grill to medium-high heat (400°F).
11. While the grill heats, make the chimichurri by combining fresh parsley, fresh oregano, minced garlic, red wine vinegar, extra virgin olive oil, crushed red pepper flakes, and cracked black pepper in a bowl.
12. Let the chimichurri sit for 15 minutes to allow the flavors to meld.
13. Grill the tongue slices for 4-5 minutes per side until well-charred with distinct grill marks.
14. Transfer the grilled tongue to a serving platter.
15. Spoon the vibrant green chimichurri generously over the warm tongue slices.
Remarkably tender with a subtle beefiness that the grill enhances, the tongue’s fine-grained texture pairs beautifully with the chimichurri’s bright, herbaceous punch. Consider serving it sliced over a bed of bitter greens or tucked into warm corn tortillas with pickled onions for contrasting crunch and acidity.
Japanese Gyutan (Grilled Beef Tongue)
Zestful evenings often call for something quietly extraordinary, something that transforms the ordinary act of eating into a moment of gentle discovery. Tonight, it’s the subtle art of Japanese Gyutan, where each slice of grilled beef tongue becomes a tender, savory whisper on the palate, inviting you to slow down and savor the quiet richness of the meal.
Ingredients
– 1 pound fresh beef tongue, trimmed of excess fat and connective tissue
– 2 tablespoons high-quality soy sauce, rich and umami-packed
– 1 tablespoon mirin, sweet and slightly syrupy
– 1 teaspoon freshly grated ginger, fragrant and pungent
– 1 teaspoon finely minced garlic, aromatic and golden
– 1 tablespoon toasted sesame oil, nutty and fragrant
– 1/2 teaspoon coarsely ground black pepper, bold and earthy
Instructions
1. Place the fresh beef tongue in a medium saucepan and cover completely with cold water.
2. Bring the water to a rolling boil over high heat, then reduce to a gentle simmer and cook for 2 hours, or until the tongue is fork-tender and easily pierced.
3. Remove the tongue from the pot and let it cool just enough to handle safely, about 10 minutes.
4. Peel off the tough outer skin from the tongue using your fingers or a small knife, discarding it completely.
5. Slice the peeled tongue crosswise into 1/4-inch thick pieces, ensuring even thickness for uniform cooking.
6. In a small bowl, whisk together the rich soy sauce, sweet mirin, fragrant grated ginger, aromatic minced garlic, nutty sesame oil, and coarsely ground black pepper until fully combined.
7. Place the tongue slices in a shallow dish and pour the marinade over them, turning to coat each piece evenly.
8. Cover the dish and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to deeply penetrate the meat.
9. Preheat a grill or grill pan to medium-high heat, approximately 400°F, and lightly oil the grates to prevent sticking.
10. Arrange the marinated tongue slices on the hot grill in a single layer, without overcrowding.
11. Grill for 2–3 minutes per side, or until nicely charred with distinct grill marks and the edges are slightly crispy.
12. Transfer the grilled tongue to a serving plate immediately to preserve its juicy tenderness.
Gently yielding yet satisfyingly chewy, each bite of gyutan releases a burst of savory-sweet marinade that clings to the tongue’s delicate grain. Serve it nestled over a bed of steamed rice with a sprinkle of toasted sesame seeds, or tuck the slices into warm tortillas with a drizzle of spicy mayo for a playful, cross-cultural twist that honors its humble elegance.
Beef Tongue Sandwich with Pickled Onions
Beneath the quiet hum of the kitchen, there’s something deeply comforting about transforming humble ingredients into something extraordinary. This sandwich, with its tender beef tongue and bright pickled onions, feels like a slow, deliberate conversation with food itself.
Ingredients
– 1 whole beef tongue (about 3 pounds)
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, roughly chopped into rustic chunks
– 4 cloves fresh garlic, gently smashed
– 2 bay leaves, fragrant and earthy
– 1 tablespoon whole black peppercorns
– 1 cup distilled white vinegar, crisp and clean
– 1 tablespoon granulated sugar
– 1 teaspoon fine sea salt
– 1 large red onion, thinly sliced into delicate half-moons
– 4 soft brioche buns, lightly toasted
– ¼ cup fresh parsley, finely chopped for vibrant garnish
Instructions
1. Rinse the beef tongue thoroughly under cool running water, patting it dry with paper towels.
2. Place the tongue in a large Dutch oven, covering it completely with cold water by 2 inches.
3. Add the chopped yellow onion, smashed garlic cloves, bay leaves, and black peppercorns to the pot.
4. Bring the water to a gentle boil over medium-high heat, then immediately reduce to a low simmer.
5. Cover the pot and simmer for 3 hours, until the tongue is fork-tender and the outer skin peels away easily.
6. Carefully remove the tongue from the broth and let it rest until cool enough to handle, about 15 minutes.
7. Peel away the tough outer skin using your fingers, starting from the base and working toward the tip.
8. Slice the peeled tongue against the grain into ¼-inch thick pieces for maximum tenderness.
9. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
10. Sear the tongue slices for 3-4 minutes per side until golden brown and slightly crispy at the edges.
11. While the tongue sears, combine vinegar, sugar, and salt in a small saucepan over medium heat.
12. Stir constantly until the sugar and salt completely dissolve, about 2 minutes, then remove from heat.
13. Place the sliced red onion in a heatproof bowl and pour the warm vinegar mixture over it.
14. Let the onions pickle for at least 20 minutes, stirring occasionally, until they turn vibrant pink and soften slightly.
15. Lightly toast the brioche buns in a dry skillet over medium heat for 1-2 minutes per side until golden.
16. Layer the seared tongue slices on the bottom halves of the toasted buns.
17. Top with a generous handful of pickled onions, allowing some of the pickling liquid to drizzle over.
18. Sprinkle with fresh parsley before placing the top bun. Kindly let the sandwich rest for a minute before serving, allowing the warm meat to gently soften the onions and toast. The contrast between the meltingly tender tongue and the sharp, crisp pickled onions creates a beautiful balance, while the soft brioche soaks up all the wonderful juices. Consider serving it open-faced with a simple arugula salad on the side for a delightful textural play.
Beef Tongue Curry with Coconut Milk
Looking back at my grandmother’s handwritten recipe cards, I remember how she’d transform humble ingredients into something extraordinary, much like this curry that simmers patiently, filling the kitchen with its gentle, comforting aroma. Last autumn, I revisited her beef tongue curry, letting the coconut milk soften the rich meat into tender submission, each bite carrying the weight of memory and spice.
Ingredients
– 2 pounds well-trimmed beef tongue
– 1 tablespoon fragrant coconut oil
– 1 large yellow onion, thinly sliced
– 3 cloves garlic, finely minced
– 1 tablespoon freshly grated ginger root
– 2 teaspoons golden turmeric powder
– 1 teaspoon warm coriander seeds, lightly crushed
– 1/2 teaspoon fiery cayenne pepper
– 1 (14-ounce) can rich, creamy coconut milk
– 1 cup homemade beef broth
– 1 teaspoon flaky sea salt
– 1/2 cup fresh cilantro leaves, roughly chopped
– 2 cups fluffy jasmine rice, cooked
Instructions
1. Rinse the beef tongue thoroughly under cold running water and pat dry with paper towels.
2. Place the tongue in a large Dutch oven and cover completely with cold water.
3. Bring to a boil over high heat, then reduce to a gentle simmer and cook for 2 hours until the outer skin peels away easily.
4. Remove the tongue from the pot and let it cool until comfortable to handle, about 15 minutes.
5. Peel off the tough outer membrane using your fingers and a small paring knife.
6. Cut the peeled tongue into 1-inch cubes, trimming any remaining gristle.
7. Heat coconut oil in the same Dutch oven over medium heat until shimmering.
8. Add sliced onions and cook for 8-10 minutes until deeply golden and caramelized.
9. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
10. Add turmeric, coriander, and cayenne, toasting the spices for 30 seconds to release their oils.
11. Pour in coconut milk and beef broth, scraping up any browned bits from the bottom.
12. Add the cubed tongue and sea salt, stirring to combine.
13. Bring to a simmer, then reduce heat to low, cover, and cook for 45 minutes until the meat is fork-tender.
14. Stir in fresh cilantro just before serving.
15. Serve the curry hot over fluffy jasmine rice.
But what stays with me is the way the tongue melts against the rice, its subtle grain yielding to the creamy coconut and warm spices. This curry tastes even better the next day, when the flavors have deepened and settled into one another, perfect for spooning over toasted bread or stuffing into warm tortillas for an unexpected twist.
Beef Tongue Terrine with Pistachios
Lately, I’ve been thinking about how the most overlooked cuts often hold the deepest stories, the kind that unfold slowly in the kitchen and on the plate. This terrine is one of those quiet revelations, a patient layering of flavors and textures that rewards the cook with something truly special.
Ingredients
– 1 whole beef tongue (about 3 pounds), untrimmed
– 1 large yellow onion, roughly chopped
– 2 medium carrots, peeled and cut into thick coins
– 4 cloves of garlic, gently smashed
– 2 bay leaves, fragrant and dry
– 1 tablespoon of whole black peppercorns
– 1/2 cup of shelled pistachios, lightly toasted
– 1/4 cup of rich beef broth, cooled
– 2 teaspoons of powdered gelatin
– 1 teaspoon of fine sea salt
Instructions
1. Place the whole beef tongue, chopped yellow onion, carrot coins, smashed garlic cloves, bay leaves, and black peppercorns into a large stockpot.
2. Cover all ingredients completely with cold water and bring to a boil over high heat.
3. Immediately reduce the heat to maintain a gentle simmer, skimming off any foam that rises to the surface for a clearer broth.
4. Simmer the tongue for 3 hours, or until it is very tender and a fork inserts into the thickest part with little resistance.
5. Carefully remove the cooked tongue from the pot and transfer it to a cutting board, reserving 1/2 cup of the cooking liquid.
6. Allow the tongue to cool just enough to handle, then peel off and discard the tough outer skin while it is still warm.
7. Thinly slice the peeled tongue against the grain into 1/4-inch thick pieces.
8. Sprinkle the powdered gelatin over the 1/4 cup of cooled beef broth in a small bowl and let it bloom for 5 minutes until it absorbs the liquid.
9. Warm the reserved 1/2 cup of cooking liquid and whisk in the bloomed gelatin mixture until it is fully dissolved.
10. Lightly grease a 9×5-inch loaf pan and arrange a single layer of sliced tongue on the bottom.
11. Sprinkle a portion of the toasted pistachios and a pinch of fine sea salt over the tongue layer.
12. Repeat the layering process, alternating tongue, pistachios, and salt, until all components are used, pressing down gently after each layer.
13. Slowly pour the gelatin-infused broth over the layered terrine, tapping the pan firmly on the counter to help the liquid settle and eliminate air pockets.
14. Cover the terrine tightly with plastic wrap and refrigerate for at least 8 hours, or preferably overnight, to set completely.
15. To serve, dip the bottom of the loaf pan in warm water for 30 seconds to loosen the terrine, then invert it onto a cutting board.
Gently slicing reveals the beautiful marbled pattern of meat and nuts, a mosaic of earthy beef and the subtle crunch of pistachios. The terrine is wonderfully firm yet yielding, with a deep, savory flavor that needs nothing more than a slice of crusty bread and a simple cornichon. It’s a dish that feels both rustic and refined, perfect for a quiet dinner or as the star of a charcuterie board.
Beef Tongue Hash with Fried Eggs
Zestful mornings call for dishes that unfold slowly, like this beef tongue hash that transforms humble ingredients into something deeply comforting. There’s a quiet satisfaction in watching the potatoes crisp and the eggs set just so, a small ritual to start the day grounded and nourished.
Ingredients
– 1 pound cooked beef tongue, finely diced
– 2 medium russet potatoes, peeled and cut into ½-inch cubes
– 1 small yellow onion, finely chopped
– 2 tablespoons rich extra virgin olive oil
– 4 farm-fresh large eggs
– 1 teaspoon smoked paprika
– ½ teaspoon finely ground black pepper
– ½ teaspoon kosher salt
Instructions
1. Heat 2 tablespoons of rich extra virgin olive oil in a large cast-iron skillet over medium heat until it shimmers, about 2 minutes.
2. Add 2 medium russet potatoes, peeled and cut into ½-inch cubes, spreading them in a single layer to ensure even browning.
3. Cook potatoes undisturbed for 8 minutes until a golden crust forms on the bottom, then flip and cook for another 6 minutes until tender.
4. Stir in 1 small yellow onion, finely chopped, and sauté for 4 minutes until translucent and fragrant.
5. Add 1 pound cooked beef tongue, finely diced, 1 teaspoon smoked paprika, ½ teaspoon finely ground black pepper, and ½ teaspoon kosher salt, mixing thoroughly to coat.
6. Cook the hash mixture for 7 minutes, stirring occasionally, until the beef tongue is heated through and slightly crisped at the edges.
7. Create 4 small wells in the hash using the back of a spoon, spacing them evenly apart.
8. Crack 4 farm-fresh large eggs directly into the wells, being careful not to break the yolks.
9. Cover the skillet and cook over low heat for 5 minutes until the egg whites are fully set but the yolks remain runny.
10. Remove from heat and let rest for 2 minutes before serving. On the plate, the creamy egg yolks mingle with the savory hash, creating a rich sauce that coats each bite. For a bright contrast, scatter chopped fresh parsley over top or serve with toasted sourdough to soak up every last bit.
Beef Tongue and Mushroom Risotto
Lately, I’ve been drawn to recipes that require patience and presence, the kind that fill the kitchen with comforting aromas and reward you with profound depth of flavor. This beef tongue and mushroom risotto is one of those dishes that transforms humble ingredients into something truly special, perfect for a quiet evening when you want to cook with intention.
Ingredients
– 1 pound beef tongue, trimmed of excess fat
– 2 tablespoons rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 8 ounces cremini mushrooms, thinly sliced
– 1 ½ cups Arborio rice
– ½ cup dry white wine
– 6 cups homemade beef broth, kept at a gentle simmer
– ½ cup freshly grated Parmesan cheese
– 2 tablespoons unsalted butter
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– 2 tablespoons fresh parsley, finely chopped
Instructions
1. Place the beef tongue in a large pot and cover with cold water by 2 inches. Bring to a boil over high heat, then reduce to a simmer and cook for 2 ½ hours until tender when pierced with a fork.
2. Remove the tongue from the pot and let it cool until comfortable to handle, about 15 minutes. Peel off the outer skin using your fingers and a small knife.
3. Dice the peeled tongue into ½-inch cubes, ensuring uniform pieces for even cooking.
4. Heat the extra virgin olive oil in a heavy-bottomed Dutch oven over medium heat until shimmering, about 2 minutes.
5. Add the diced onion and cook for 6-8 minutes until translucent and fragrant, stirring occasionally with a wooden spoon.
6. Stir in the minced garlic and cook for 1 minute until aromatic but not browned.
7. Add the sliced cremini mushrooms and cook for 5-7 minutes until they release their liquid and develop a golden-brown color.
8. Stir in the Arborio rice and toast for 2 minutes until the grains become slightly translucent around the edges.
9. Pour in the dry white wine and cook while stirring constantly until the liquid is fully absorbed, about 3 minutes.
10. Add 1 cup of the simmering beef broth and stir continuously until the rice absorbs most of the liquid, about 5 minutes.
11. Continue adding the broth ½ cup at a time, stirring constantly and waiting until each addition is nearly absorbed before adding the next. Tip: Maintain the broth at a steady simmer to keep the cooking temperature consistent.
12. After about 20 minutes of adding broth, stir in the diced beef tongue and kosher salt.
13. Continue adding broth and stirring until the rice is al dente with a creamy consistency, about 5-7 more minutes. Tip: Test the rice by biting into a grain—it should be tender but still have a slight firmness at the center.
14. Remove the pot from heat and stir in the Parmesan cheese, unsalted butter, and cracked black pepper until fully incorporated and creamy.
15. Let the risotto rest for 2 minutes off the heat to allow the flavors to meld. Tip: This resting period helps the risotto achieve its signature creamy texture without becoming gluey.
16. Garnish with fresh parsley before serving.
Hearty and deeply comforting, this risotto delivers a velvety texture that contrasts beautifully with the tender beef tongue. The earthy mushrooms and rich Parmesan create layers of umami that linger on the palate. Consider serving it in shallow bowls with a drizzle of truffle oil or alongside a simple arugula salad for brightness.
Smoked Beef Tongue with Mustard Glaze
Now and then, a cut of meat comes along that asks for patience and rewards it with the most tender, soulful eating experience. This smoked beef tongue, glazed with a sharp mustard mixture, transforms an overlooked treasure into something truly memorable—a quiet kitchen project that fills the home with the deep, comforting scent of smoke and spice.
Ingredients
– 1 whole beef tongue (about 3-4 pounds)
– 2 tablespoons coarse kosher salt
– 1 tablespoon freshly cracked black pepper
– 1 tablespoon smoked paprika
– 4 cups cold water
– 1 large yellow onion, roughly chopped
– 3 cloves garlic, smashed
– 2 bay leaves
– 1/2 cup Dijon mustard
– 1/4 cup pure maple syrup
– 1 tablespoon apple cider vinegar
Instructions
1. Rinse the beef tongue thoroughly under cold running water and pat it completely dry with paper towels.
2. In a small bowl, combine the coarse kosher salt, freshly cracked black pepper, and smoked paprika.
3. Rub the spice mixture evenly over the entire surface of the beef tongue.
4. Place the seasoned tongue in a large bowl, cover it with plastic wrap, and refrigerate for 8 hours to allow the flavors to penetrate.
5. Preheat your smoker to 225°F using fruitwood like apple or cherry for a mild, sweet smoke.
6. Transfer the beef tongue directly onto the smoker grate and insert a meat probe into the thickest part.
7. Smoke the tongue until the internal temperature reaches 160°F, which typically takes 3-4 hours.
8. While smoking, combine the cold water, roughly chopped yellow onion, smashed garlic cloves, and bay leaves in a large Dutch oven.
9. Carefully transfer the smoked tongue into the Dutch oven, ensuring it’s submerged in the liquid.
10. Bring the liquid to a gentle simmer over medium heat, then reduce the heat to low, cover, and braise for 2 hours until the tongue is fork-tender.
11. Remove the tongue from the braising liquid and let it rest until cool enough to handle, about 20 minutes.
12. Peel away the tough outer skin from the tongue using your fingers or a small knife—it should slip off easily when properly cooked.
13. In a separate bowl, whisk together the Dijon mustard, pure maple syrup, and apple cider vinegar to create the glaze.
14. Brush the peeled tongue generously with the mustard glaze, coating all sides.
15. Increase the smoker temperature to 350°F or preheat your oven to the same temperature.
16. Return the glazed tongue to the smoker or place it on a baking sheet in the oven for 15-20 minutes until the glaze is sticky and caramelized.
17. Remove the tongue from heat and let it rest for 10 minutes before slicing against the grain into 1/4-inch thick pieces.
Yet the final slice reveals the true magic—a tender, almost buttery texture that melts away with each bite, cut through by the sharp, sweet tang of the glaze. Serve it warm over creamy polenta or chilled and thinly sliced for sandwiches, where the smoky depth truly shines.
Beef Tongue Croquettes with Spicy Aioli
Zestful memories of family gatherings often surface when I prepare this dish, the slow-cooked tenderness of beef tongue transformed into something unexpectedly delicate and comforting. There’s a quiet satisfaction in taking an underappreciated cut and turning it into these golden croquettes, each bite carrying both tradition and surprise. The spicy aioli adds just enough heat to awaken the senses without overwhelming the subtle flavors.
Ingredients
– 1 whole beef tongue (about 3 pounds), rinsed thoroughly
– 2 large yellow onions, roughly chopped
– 4 cloves fresh garlic, smashed
– 2 bay leaves, aromatic and dry
– 1 tablespoon coarse sea salt
– 1 teaspoon freshly cracked black pepper
– 2 cups all-purpose flour, finely milled
– 3 large farm-fresh eggs, beaten until smooth
– 2 cups panko breadcrumbs, golden and crisp
– 1 cup high-smoke-point vegetable oil
– 1 cup quality mayonnaise, rich and creamy
– 2 cloves garlic, minced finely
– 1 tablespoon fresh lemon juice, bright and tangy
– 1 teaspoon smoked paprika, deep and earthy
– ½ teaspoon cayenne pepper, fiery and vibrant
Instructions
1. Place the rinsed beef tongue in a large stockpot and cover completely with cold water.
2. Add the roughly chopped yellow onions, smashed garlic cloves, aromatic bay leaves, coarse sea salt, and freshly cracked black pepper to the pot.
3. Bring the water to a rolling boil over high heat, then immediately reduce to a gentle simmer.
4. Cover the pot and simmer for 3 hours until the tongue is fork-tender throughout.
5. Carefully remove the tongue from the cooking liquid and let it cool until comfortable to handle.
6. Peel away the tough outer skin from the tongue using your fingers or a small knife.
7. Finely chop the peeled tongue meat into uniform ¼-inch pieces.
8. Shape the chopped tongue into 12 equal-sized oval patties, about 2 inches long each.
9. Dredge each patty first in the finely milled all-purpose flour, coating evenly.
10. Dip the floured patties into the beaten farm-fresh eggs, allowing excess to drip off.
11. Press each egg-coated patty firmly into the golden panko breadcrumbs until fully covered.
12. Heat the high-smoke-point vegetable oil in a heavy skillet to 350°F, checking with a thermometer.
13. Fry the breaded croquettes in batches for 3-4 minutes per side until deeply golden brown.
14. Transfer the fried croquettes to a wire rack to drain excess oil.
15. Combine the rich creamy mayonnaise, finely minced garlic, bright lemon juice, earthy smoked paprika, and vibrant cayenne pepper in a small bowl.
16. Whisk the aioli ingredients vigorously until completely smooth and well incorporated.
Let the croquettes rest for a few minutes before serving—this allows the crust to firm up beautifully while keeping the interior moist. The contrast between the shatteringly crisp exterior and the meltingly tender beef tongue creates wonderful textural harmony. For a striking presentation, arrange them on a wooden board with the spicy aioli drizzled artistically around the plate, perhaps accompanied by quick-pickled vegetables to cut through the richness.
Beef Tongue Pho with Fresh Herbs
Just now, as the afternoon light slants through my kitchen window, I find myself craving the deep comfort of a bowl that holds both tradition and surprise, where tender beef tongue meets aromatic broth in a dance of textures and memories. Journeying through this recipe feels like unfolding a cherished family secret, one that transforms an often-overlooked cut into something profoundly soul-warming. Each step invites you to slow down, to notice the way herbs release their fragrance and broth deepens in color and character.
Ingredients
– 2 pounds well-trimmed beef tongue, rinsed and patted dry
– 8 cups cold filtered water
– 1 large yellow onion, peeled and halved
– 3-inch piece of fresh ginger root, sliced lengthwise
– 2 whole star anise pods, fragrant and woody
– 1 cinnamon stick, about 3 inches long
– 3 whole cloves, deeply aromatic
– 1 tablespoon fish sauce, rich and umami-packed
– 1 teaspoon fine sea salt
– 8 ounces dried flat rice noodles, wide and delicate
– 1 cup fresh bean sprouts, crisp and pale
– ½ cup fresh Thai basil leaves, vibrant and licorice-scented
– ½ cup fresh cilantro sprigs, bright and citrusy
– 2 fresh jalapeño peppers, thinly sliced
– 2 fresh limes, cut into wedges
Instructions
1. Place the beef tongue in a large stockpot and cover it completely with 8 cups of cold filtered water.
2. Bring the water to a rolling boil over high heat, then immediately reduce the heat to maintain a gentle simmer.
3. Skim off any gray foam that rises to the surface during the first 10 minutes of simmering using a fine-mesh skimmer.
4. Add the halved yellow onion, sliced ginger root, star anise pods, cinnamon stick, and whole cloves to the pot.
5. Simmer the tongue and aromatics uncovered for 3 hours, maintaining a steady bubble that barely breaks the surface.
6. Carefully remove the tongue from the broth using tongs and transfer it to a cutting board to cool for 15 minutes.
7. While the tongue cools, strain the broth through a fine-mesh sieve into a clean pot, discarding the solids.
8. Peel off the tough outer membrane from the tongue using your fingers or a small knife, revealing the tender meat beneath.
9. Slice the tongue thinly against the grain into ¼-inch thick pieces, which helps ensure each bite is melt-in-your-mouth tender.
10. Return the sliced tongue to the strained broth and stir in the fish sauce and fine sea salt.
11. Heat the broth and tongue over medium heat until it reaches a steady simmer, about 5 minutes.
12. Meanwhile, cook the rice noodles according to package directions until just tender, then drain and rinse under cool water to stop the cooking.
13. Divide the noodles evenly among four large bowls, then ladle the hot broth and tongue slices over the noodles.
14. Arrange the bean sprouts, Thai basil, cilantro, jalapeño slices, and lime wedges on a separate plate for garnishing.
15. Serve immediately, allowing each person to customize their bowl with fresh herbs and a squeeze of lime juice. A final drizzle of broth over the herbs releases their essential oils, deepening the aroma. At first bite, the tongue’s velvety texture contrasts beautifully with the noodles’ slight chew, while the broth carries hints of spice and earthiness. For a playful twist, try serving it with a side of crispy fried shallots or a dollop of chili crisp, adding crunch and heat that elevate each spoonful.
Beef Tongue Sliders with Caramelized Onions
Unfolding the layers of this recipe feels like rediscovering an old family secret, one that transforms humble ingredients into something quietly spectacular. There’s a gentle satisfaction in working with beef tongue, its transformation mirroring the slow caramelization of onions that will crown these sliders. Each step feels like a meditation, bringing us closer to that first tender bite.
Ingredients
– 1 whole beef tongue (about 2-3 pounds)
– 2 large yellow onions, thinly sliced into half-moons
– 3 tablespoons rich extra virgin olive oil
– 1 tablespoon creamy unsalted butter
– 1 teaspoon coarse kosher salt
– ½ teaspoon freshly cracked black pepper
– 8 soft brioche slider buns
– ¼ cup tangy whole grain mustard
– 4 slices sharp white cheddar cheese
– ½ cup fresh arugula leaves
Instructions
1. Place the whole beef tongue in a large stockpot and cover completely with cold water by 2 inches.
2. Bring the water to a rolling boil over high heat, then immediately reduce to a gentle simmer at 200°F.
3. Simmer the tongue for 3 hours until the outer skin peels away easily when tugged with tongs.
4. Transfer the cooked tongue to a cutting board and carefully peel off the tough outer membrane while still warm.
5. Thinly slice the peeled tongue against the grain into ¼-inch thick pieces.
6. Heat 2 tablespoons of olive oil in a large cast iron skillet over medium-low heat.
7. Add the thinly sliced onions and cook slowly for 45 minutes, stirring occasionally until they turn deep golden brown.
8. Stir in the butter during the last 10 minutes of cooking to add richness to the caramelized onions.
9. Season the onions with ½ teaspoon of kosher salt and ¼ teaspoon of black pepper.
10. Heat the remaining tablespoon of olive oil in a separate skillet over medium-high heat.
11. Sear the tongue slices for 2-3 minutes per side until lightly browned and heated through.
12. Lightly toast the brioche slider buns in a 350°F oven for 4-5 minutes until golden.
13. Spread a thin layer of whole grain mustard on the bottom half of each toasted bun.
14. Layer 2-3 slices of seared beef tongue over the mustard on each bun.
15. Top the tongue with a generous spoonful of caramelized onions.
16. Place half a slice of white cheddar cheese over the onions on each slider.
17. Add a small handful of fresh arugula leaves to each slider.
18. Cover with the top half of the brioche buns and serve immediately.
Soft brioche gives way to the surprisingly tender beef tongue, its mild flavor elevated by the sweet intensity of slowly cooked onions. The sharp cheddar and peppery arugula create a beautiful contrast against the richness, making these sliders feel both comforting and sophisticated. Serve them warm with crisp pickles on the side for a textural counterpoint that completes the experience.
Beef Tongue Stir-Fry with Bok Choy
Unfolding the butcher paper, I found myself contemplating the quiet transformation of humble ingredients—how something so simple could become so deeply comforting on an autumn afternoon. The beef tongue, bok choy, and aromatics waiting on the counter promised a stir-fry that would fill the kitchen with warmth and the soul with quiet satisfaction.
Ingredients
– 1.5 pounds of tender beef tongue, thinly sliced against the grain
– 4 cups of vibrant green baby bok choy, leaves separated
– 3 cloves of fragrant garlic, minced
– 1 tablespoon of freshly grated ginger
– 2 tablespoons of rich soy sauce
– 1 tablespoon of toasted sesame oil
– 1 teaspoon of velvety cornstarch
– 2 tablespoons of neutral vegetable oil
– ½ cup of rich beef broth
– 1 teaspoon of coarse sea salt
Instructions
1. Place the thinly sliced beef tongue in a medium bowl and toss with cornstarch until evenly coated.
2. Heat vegetable oil in a large wok or skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add the beef tongue slices in a single layer and sear for 3 minutes per side until golden brown.
4. Remove the seared beef tongue and set aside on a clean plate.
5. Reduce heat to medium and add minced garlic and grated ginger to the same wok, stirring for 45 seconds until fragrant.
6. Pour in beef broth, using a wooden spoon to scrape up any browned bits from the bottom of the wok.
7. Add bok choy leaves and coarse sea salt, stirring gently to coat them in the aromatic broth.
8. Cover the wok and steam the bok choy for 4 minutes until the stems are tender-crisp and bright green.
9. Return the seared beef tongue to the wok, arranging it among the bok choy leaves.
10. Drizzle soy sauce and toasted sesame oil evenly over the mixture.
11. Gently toss everything together for 2 minutes until the sauce thickens and coats each ingredient.
12. Remove from heat and let rest for 1 minute before serving.
A final gentle toss brings together the tender beef tongue and crisp bok choy in a harmony of textures. The meat melts with each bite while the greens provide a fresh crunch, all wrapped in the deep umami of the sauce. I love serving this over jasmine rice to catch every drop of the rich broth, or wrapping it in warm tortillas for an unexpected fusion twist that never fails to surprise.
Beef Tongue Ragu with Pappardelle Pasta
Venturing into the quiet kitchen this afternoon feels like uncovering a forgotten treasure, the kind of cooking that asks for patience and rewards with deep, soulful flavors that linger long after the last bite. There’s something quietly comforting about transforming humble ingredients into a rich, slow-simmered ragu, the kind that wraps you in warmth on a crisp autumn day. Let’s begin with what we’ll need.
Ingredients
– 1 whole beef tongue (about 2-3 pounds)
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 2 medium carrots, peeled and finely chopped
– 2 celery stalks, finely chopped
– 4 cloves garlic, minced
– 1 cup dry red wine, like a robust Cabernet Sauvignon
– 1 (28-ounce) can crushed San Marzano tomatoes
– 4 cups homemade beef broth
– 2 fresh bay leaves
– 1 teaspoon finely ground black pepper
– 1 teaspoon flaky sea salt
– 1 pound dried pappardelle pasta
– Freshly grated Parmigiano-Reggiano cheese, for serving
– Fresh basil leaves, for garnish
Instructions
1. Place the whole beef tongue in a large stockpot and cover completely with cold water. Bring to a boil over high heat, then reduce to a gentle simmer and cook for 2 hours, or until the tongue is tender when pierced with a fork. 2. Remove the tongue from the pot and let it cool until safe to handle. Peel off the tough outer skin using your fingers or a small knife, then dice the meat into ½-inch cubes. 3. Heat the rich extra virgin olive oil in a heavy-bottomed Dutch oven over medium heat until shimmering. 4. Add the finely diced yellow onion, peeled and finely chopped carrots, and finely chopped celery stalks, and sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and fragrant. 5. Stir in the minced garlic and cook for 1 minute, just until aromatic. 6. Add the diced beef tongue and cook for 5 minutes, stirring to brown lightly. 7. Pour in the dry red wine, scraping the bottom of the pot to release any browned bits, and simmer until the wine is reduced by half, about 5 minutes. 8. Tip: Deglazing with wine adds depth; listen for the sizzle as it lifts the fond. 9. Stir in the crushed San Marzano tomatoes, homemade beef broth, fresh bay leaves, finely ground black pepper, and flaky sea salt. 10. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer gently for 2 hours, stirring occasionally, until the ragu is thick and the meat is meltingly tender. 11. Tip: A slow simmer allows the flavors to meld; if it bubbles too vigorously, lower the heat to avoid burning. 12. About 20 minutes before the ragu finishes, bring a large pot of salted water to a rolling boil and cook the dried pappardelle pasta according to package directions until al dente. 13. Drain the pasta, reserving ½ cup of the starchy pasta water. 14. Tip: Tossing the pasta with a splash of reserved water helps the sauce cling beautifully to each strand. 15. Combine the cooked pappardelle with the beef tongue ragu in the Dutch oven, adding a bit of pasta water if needed to loosen the sauce. Serve immediately, topped with freshly grated Parmigiano-Reggiano cheese and fresh basil leaves. Silky pappardelle cradles the tender, shredded beef tongue in a sauce that’s both robust and velvety, with the wine’s acidity cutting through the richness. For a cozy twist, ladle it over creamy polenta or alongside a crisp green salad to balance the hearty depths.
Beef Tongue Escabeche with Citrus Marinade
Now and then, a recipe comes along that asks you to slow down, to notice the transformation of humble ingredients into something quietly extraordinary. This beef tongue escabeche feels like that kind of cooking—a gentle process where time and citrus work their magic on rich, tender meat, creating a dish that’s both comforting and vibrant.
Ingredients
– 1 whole beef tongue (about 3 pounds), rinsed
– 2 large yellow onions, thinly sliced into half-moons
– 4 plump garlic cloves, thinly sliced
– 1 cup fresh orange juice, squeezed from sweet navel oranges
– ½ cup fresh lime juice, from bright green limes
– ½ cup rich extra virgin olive oil
– 2 dried bay leaves, fragrant and whole
– 1 teaspoon coarse kosher salt
– ½ teaspoon finely ground black pepper
– ¼ teaspoon crushed red pepper flakes
– ¼ cup fresh cilantro leaves, roughly chopped
Instructions
1. Place the rinsed beef tongue in a large stockpot and cover completely with cold water.
2. Bring the water to a rolling boil over high heat, then reduce to a gentle simmer.
3. Simmer the tongue for 2 hours and 30 minutes, until the thickest part pierces easily with a fork.
4. Remove the tongue from the pot and let it rest until cool enough to handle, about 15 minutes.
5. Peel away the tough outer skin from the tongue using your fingers and a small paring knife.
6. Slice the peeled tongue crosswise into ¼-inch thick pieces.
7. Heat the extra virgin olive oil in a large skillet over medium heat until it shimmers.
8. Add the thinly sliced onions and cook for 8 minutes, stirring occasionally, until they become translucent.
9. Stir in the sliced garlic and cook for 1 minute, until fragrant but not browned.
10. Add the orange juice, lime juice, bay leaves, kosher salt, black pepper, and red pepper flakes to the skillet.
11. Bring the mixture to a gentle simmer and cook for 3 minutes, stirring once.
12. Arrange the sliced tongue in a single layer in a glass or ceramic dish.
13. Pour the hot citrus marinade evenly over the tongue, making sure all pieces are submerged.
14. Cover the dish and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld.
15. Remove the escabeche from the refrigerator 30 minutes before serving to take off the chill.
16. Discard the bay leaves and sprinkle the chopped cilantro over the top.
Kindly marinated, the tongue becomes remarkably tender with a subtle gelatinous quality that melts against the bright, acidic punch of the citrus. Serve it chilled over toasted baguette slices to soak up the vibrant marinade, or alongside buttery avocado slices for a contrasting creaminess that complements the dish’s sharp edges.
Summary
Unlock a world of culinary adventure with these 18 savory beef tongue recipes! From traditional tacos to gourmet delights, there’s something for every adventurous foodie. We hope you find a new favorite—don’t forget to leave a comment sharing which recipe you loved most and pin this article on Pinterest to inspire fellow home cooks. Happy cooking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
