Beef tongue might sound intimidating if you’ve never cooked it before, but it’s actually a delicious and tender cut of meat once prepared properly. Whether you want to try traditional tacos de lengua, a rich stew, or simply enjoy it sliced with a savory sauce, cooking beef tongue is easier than you think. Let’s dive into how to cook beef tongue step-by-step with tips for the best texture and flavor.
What Is Beef Tongue?
Beef tongue is a muscle from the cow’s mouth, known for its rich, beefy flavor and tender texture when cooked right. It’s a popular delicacy in many cuisines worldwide, including Mexican, South American, and Eastern European dishes. The key to great beef tongue is slow cooking to break down its toughness and peeling off the thick outer skin after cooking.
Preparing Beef Tongue for Cooking
Before cooking, rinse the beef tongue under cold water to clean it. Some cooks like to soak it briefly or trim any excess fat, but this is optional. The tongue’s thick skin will be removed after cooking, so no need to peel it beforehand.
How to Cook Beef Tongue: Methods and Steps
1. Boiling or Simmering (Traditional Method)
– Place the whole beef tongue in a large pot and cover it with water.
– Add aromatics like quartered onions, garlic cloves, bay leaves, peppercorns, and salt for flavor.
– Bring the water to a boil, then reduce to a gentle simmer.
– Cover and cook for about 3 hours or until the tongue is very tender. The outer skin will start to loosen.
– Occasionally check the water level and add more if needed.
2. Pressure Cooking (Instant Pot Method)
– Put the beef tongue, quartered onion, bay leaves, peppercorns, salt, and enough water to cover into the Instant Pot.
– Seal the lid and cook on high pressure for about 90 minutes (adjust time based on tongue size).
– Let the pressure release naturally.
– This method speeds up the cooking process and makes peeling the skin easier.
3. Slow Cooker Option
– Combine beef tongue with onions, garlic, bay leaves, and water in a slow cooker.
– Cook on low overnight or for 8-10 hours until tender.
– This is a hands-off method that yields very tender meat.
Peeling and Slicing the Tongue
Once cooked, remove the tongue and let it cool just enough to handle. The skin should peel off easily by hand, starting from the base and working toward the tip. If some parts are stubborn, a paring knife can help gently loosen the skin.
After peeling, slice the tongue into desired thickness-typically ½ inch slices. You can serve it hot or cold, sliced or shredded, depending on your recipe.
Serving Suggestions
– Tacos de Lengua: Dice or slice the tongue and sauté briefly with onions and spices. Serve in warm tortillas with salsa and fresh cilantro.
– With Sauce: Prepare a mushroom or onion sauce to spoon over sliced tongue for a comforting main dish.
– Sandwiches: Thinly sliced tongue is excellent cold on sandwiches with mustard or pickles.
– Grilled or Pan-Seared: After boiling, slice and quickly sear tongue slices in a hot pan for a crispy exterior and tender interior.
Tips for Perfect Beef Tongue
– Cook low and slow to avoid toughness.
– Use plenty of aromatics in the cooking water to infuse flavor.
– Don’t rush peeling; the skin comes off easier when the tongue is warm.
– Save the cooking liquid as a flavorful broth base for soups or sauces.
– Season the tongue after cooking, as it’s often boiled in unsalted water to keep it tender.
Beef tongue is a nutrient-dense, budget-friendly cut that rewards patience with melt-in-your-mouth texture and rich flavor. Once you try it, you might wonder why you waited so long!
Tender, flavorful beef tongue is just a few simple steps away-give it a try and enjoy a unique culinary experience.