Beef Tongue Recipe

Beef tongue recipe is one of the most underrated cuts of meat, yet it delivers incredibly rich flavor and melt-in-your-mouth tenderness when cooked properly. While it may look intimidating at first, beef tongue is simply a muscle and with slow cooking, it transforms into a juicy, savory dish enjoyed in many cuisines around the world. This recipe walks you through each step to ensure perfect results, even if you’re cooking beef tongue for the first time.

If you enjoyed this Beef tongue recipe, you’ll also love my  Beef Rendang Indonesian Recipe and Beef Wagyu Ground Beef Recipe—both hearty, flavorful, and perfect for family dinners or cozy weeknights.

Ingredients for Beef Tongue Recipe

• 1 whole beef tongue (1–1.5 kg)
• 1 large onion, quartered
• 6 garlic cloves, crushed
• 2 bay leaves
• 1 teaspoon whole black peppercorns
• 1½ teaspoons salt (adjust to taste)
• 1 teaspoon paprika

For the Chili Sauce 

• 2 tbsp oil
• 1 tbsp garlic paste
• 1 tsp chili flakes 
• 1 tbsp soy sauce
• 1 tbsp vinegar
• ½ tsp sugar
• Salt – to taste

Equipment Needed

• Large pot or slow cooker
• Sharp knife
• Spoon

How to Make Beef Tongue Recipe

Step 1: Rinse the beef tongue thoroughly under cold running water. 

Step 2: Place the tongue in a large pot. Add onion, garlic, bay leaves, peppercorns, salt, paprika, and cumin. Pour in enough water to completely submerge the tongue.

Step 3: Bring to a boil over high heat, then reduce to low and simmer gently for up to 3 hours, or until the tongue is fork-tender.

Step 4: Remove the tongue from the pot while it is still warm. Let it cool slightly, then peel off the thick outer skin.

Step 5: Slice the beef tongue thinly against the grain. Heat oil in a pan and lightly sear the tongue slices until golden on both sides.

For the Sauce

Step 6: Heat oil in a pan and lightly brown the sliced onions. Add the flour and stir continuously for 1 minute. Slowly pour in the broth. 

Step 7: Add the sliced beef tongue to the sauce and gently mix to coat evenly. Simmer for 3–5 minutes. Garnish with parsley and mint arugula before serving. 

Storage Tips

Refrigeration: Store sliced tongue in an airtight container in the fridge for 3–4 days.

Freezing: Wrap tightly in plastic wrap and freeze for up to 3 months. Thaw in the fridge before reheating.

Pro Tips for Perfect Beef Tongue

1. Look for a tongue with a pinkish-red color and firm texture. Avoid any with a grayish hue or strong odor.

2. Boil or simmer the tongue slowly for several hours. High heat can make it tough and rubbery. Low and slow ensures tenderness.

3. While the tongue needs long cooking, overcooking can make it mushy. It’s done when it’s fork-tender but still holds its shape.

4. Let the tongue rest for 10–15 minutes after cooking. This helps juices redistribute and improves texture when sliced.

Nutrition

• Calories: 380 kcal
• Carbohydrates: 5 g
• Fat: 29 g
• Saturated Fat: 11 g
• Sodium: 450 mg
• Fiber: 1 g
• Sugar: 2 g
• Protein: 24 g

More Delicious Homemade Beef Recipes to Try

• Berry Chia Pudding Recipe
• Ground Beef and Beans Recipe
• Beef Shanks Recipe
• Beef Chuck Riblets Recipe

FAQs

How do you know when beef tongue is fully cooked?

A: Beef tongue is done when it becomes tender enough to cut easily with a fork and the outer skin peels off smoothly.

Can I cook beef tongue in a crock pot?

A: Yes, cooking beef tongue in a crock pot is one of the best methods. It produces tender meat with minimal effort.

Is beef tongue healthy?

A: Yes, beef tongue is rich in protein and nutrients and can be part of a balanced diet when prepared properly.

Final Thoughts

If you’re new to cooking beef tongue, this recipe is a great way to expand your culinary skills. Beef tongue offers rich flavor and versatility, allowing you to create dishes that are both satisfying and unique.Whether you prefer slow cooking or experimenting with pickling, beef tongue can turn an ordinary meal into something special.