Cow tongue might sound intimidating if you’ve never cooked it before, but it’s actually a delicious, nutrient-rich cut of meat that’s surprisingly easy to prepare. Whether you want to make classic tacos, a hearty main dish, or just explore new flavors, cooking cow tongue low and slow will reward you with tender, melt-in-your-mouth results. Here’s a simple, step-by-step guide to help you master this unique ingredient with confidence.
What Is Cow Tongue and Why Cook It?
Cow tongue, also called beef tongue, is exactly what it sounds like-the tongue of a cow. It’s a muscular organ packed with flavor and nutrients like vitamin B12, iron, and zinc. Because it’s a working muscle, it’s quite tough when raw, but when cooked properly, it becomes incredibly tender and juicy. It’s a great way to enjoy “nose-to-tail” eating, making the most of the whole animal and reducing waste.
Preparing Your Cow Tongue
Before cooking, you’ll want to clean the tongue well. Rinse it under cool water and gently scrape the surface to remove any debris or discoloration. Some tongues might have black spots on the skin, but don’t worry-these will be removed after cooking.
How to Cook Cow Tongue: The Basics
The key to cooking cow tongue is to cook it low and slow, usually by simmering it in liquid for several hours until it’s tender enough to peel and slice. Here are the basic methods:
Stovetop Simmering
- Place the cleaned tongue in a large pot or Dutch oven.
- Cover it with beef broth or water, adding aromatics like bay leaves, peppercorns, onions, carrots, and coriander seeds for extra flavor.
- Bring to a boil, then reduce to a simmer and cover.
- Cook for about 3 to 4 hours, depending on the size, until the tongue reaches an internal temperature of 160°F and is fork-tender.
- Remove the tongue and let it cool slightly.
- Peel off the tough outer skin while it’s still warm-it should come off easily.
- Slice the tongue thinly and serve.
Slow Cooker Method
– Place the tongue and seasonings in the slow cooker.
– Cover with water or broth.
– Cook on low for 8 hours.
– Peel and slice as above.
Pressure Cooker Shortcut
– Place the tongue and broth in the pressure cooker without exceeding the fill line.
– Cook under high pressure for about 15 minutes per pound.
– Allow natural pressure release.
– Peel and slice.
Optional Sauce: Mushroom and Onion Gravy
To elevate your cow tongue dish, try a rich mushroom and onion sauce:
– Sauté onions in butter until golden.
– Add sliced mushrooms and cook until soft.
– Pour in beef broth, season with salt and pepper.
– Simmer for 20 minutes to meld flavors.
– Thicken with a cornstarch slurry (cornstarch mixed with cold water).
– Serve the sauce over the sliced tongue for a luxurious finish.
Serving Ideas for Cooked Cow Tongue
– Tacos de Lengua: Warm the sliced tongue in tortillas with cabbage, salsa, and cheese.
– Over Rice: Serve slices with a mushroom gravy or your favorite sauce.
– Cold Cuts: Chill the tongue slices and serve them as deli-style meat with mustard or horseradish.
– Stir-Fry: Dice the cooked tongue and add it to stir-fried vegetables for a quick meal.
Tips for Perfect Cow Tongue
– Don’t salt the cooking water; season the tongue after cooking to keep it tender.
– Remove the skin while the tongue is still warm but cool enough to handle.
– Use the cooking liquid as a flavorful broth or base for soups.
– Experiment with spices like garlic, cloves, or red wine in the cooking liquid for different flavor profiles.
Cow tongue is a flavorful, nutrient-dense meat that’s easy to prepare once you know the basics. With slow simmering and a bit of patience, you’ll enjoy tender, melt-in-your-mouth slices perfect for a variety of dishes. Give it a try-you might just discover a new favorite!