how do you clean beef tongue before cooking

It’s important to peel the tongue while it’s still warm, otherwise the outer skin won’t come off easily. After peeling the tongue, trim off any visible unwanted fat and gristle and then cut the tongue meat into large slices or roughly chop, dice, or shred as needed for your recipe.

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  1 Purchase the tongue. Larger tongues can take much longer to cook, so choose the smallest tongue you can find, ideally below 3 pounds / 1.4 kg. Tongue has a short shelf life, so purchase it very fresh or frozen from a reliable butcher. (If frozen, thaw in the refrigerator for maximum safety.)

  • Some tongues include the glands, bones, and fat at the root of the tongue. This area is edible when cooked, but not everyone likes the soft, fatty texture.[2] You may cut it off at home (before or after cooking), or look for a pre-trimmed “Swiss cut” tongue.[3]
  • Brined tongue packs extra flavor and can be prepared the same way as fresh tongue.
• 2 Clean the tongue. Place the tongue in a clean sink and scrub thoroughly under cold running water. Clean until the surface is free of dirt and blood.
  • Many recipes recommend soaking the tongue in cold water for an hour or two, changing the water whenever it becomes murky. Store-bought tongue is usually clean enough to skip this step, but it can freshen up the tongues flavor.

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• 3 Prepare the broth. Fill a large pot with chick or beef stock, or moderately salted water. Add vegetables and herbs of your choice. An onion or two, a couple bay leaves, peppercorns, and a carrot form a good simple base. Feel free to add other ingredients, such as oregano, rosemary, garlic, or chiles. Bring to a boil over high heat.
  • Use a pressure cooker or slow cooker to speed up the process.
  • If you want to create a thicker sauce to serve with the tongue, add four cans of condensed French onion soup.
• 4 Add the tongue. Add the tongue to the broth and cover the pot. Bring to a boil again, then reduce to a simmer.[4]
  • Keep the tongue completely submerged. You may need to add more water or weigh it down with a steamer basket.
• 5 Simmer until tender. The tongue is ready when it turns white and a knife easily pierces the thickest part. This typically takes about 50–60 minutes per pound (0.45 kg) of meat.[5]
  • Fast cooking or undercooking makes the tongue tough and unpleasant. If youve got the time, err on the side of caution and keep simmering for an extra hour or two.
  • If using a pressure cooker, heat until it starts to steam. Reduce to medium heat and cook for 10–15 minutes per pound (0.45 kg). Let cool until steam releases on its own.
• 6 Peel the tongue while warm. Transfer the tongue onto a plate with a pair of tongs. Wait until the tongue is just cool enough to touch, then cut through the outer white layer lengthwise with a sharp knife. Peel off this layer with your fingers, cutting when necessary. (This layer is technically edible, but has an unpleasant taste and texture.[6] )
  • The tongue becomes much harder to peel once cooled. If its already cooled to room temperature, though, it can help to submerge it in ice water.
  • Save the broth to make a soup or flavor sauces.
• 7 Cut the meat into 1⁄4 inch (0.6 cm) slices.[7] Cut diagonal slices with a sharp knife to serve with salsa verde, on a sandwich with brown mustard and greens, or baked for another half hour with roast potatoes. Theres plenty of meat there, so consider saving some larger pieces to grill or try with the other recipes below.
  • If the meat is tough, its undercooked. Return it to the broth and keep simmering.
  • You can easily turn a portion of the sauce into gravy by adding flour.
• 8 Store leftovers in the fridge. Boiled tongue will keep for about five days in an airtight container in the fridge.[8]

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Expert Q&ASearch

• Question Do you peel beef tongue before cooking? Ed Kuoha Chef Ed Kuoha is a Chef and the Owner of Kuoha Culinary based in Aiea, Hawaii. He has more than 20 years of experience in various culinary kitchens and settings such as Morimoto Waikiki, where he received hands-on training from Iron Chef Morimoto. Chef Ed specializes in small catering events and private chef requests. He holds an Associate’s degree from The Culinary Institute of the Pacific at Kapiolani Community College. Ed Kuoha Chef Expert Answer Yes! Do a light cut into it, just deep enough to cut the first outer layer so you can start to peel it off. Once the outer layer is peeled off the entire tongue you may start your recipe.
• Question How do you clean beef tongue before cooking? Ed Kuoha Chef Ed Kuoha is a Chef and the Owner of Kuoha Culinary based in Aiea, Hawaii. He has more than 20 years of experience in various culinary kitchens and settings such as Morimoto Waikiki, where he received hands-on training from Iron Chef Morimoto. Chef Ed specializes in small catering events and private chef requests. He holds an Associate’s degree from The Culinary Institute of the Pacific at Kapiolani Community College. Ed Kuoha Chef Expert Answer Its simple, actually. Just start a pot of boiling water, put the tongue inside for about a minute then take it out and chill it in ice water.
• Question How long does it take to cook beef tongue? Community Answer It depends on the size of the tongue but as a general rule cook at low heat for a long time rather than cook quickly at high heat. Tongue has collagen which will toughen the meat if cooked too quickly but will add a wonderful richness if cooked gently. If cooked at a low temperature, allow 55 minutes per pound of tongue. If boiling the tongue, you will know it is done when the skin of the top of the tongue takes on a blistered appearance.

• The broth can end up with a stronger flavor than you may be used to, due to the rich, fatty tongue. Add to other dishes sparingly.[11] Thanks Helpful 0 Not Helpful 0
• As long as you bought the tongue from a good butcher, all attached parts should be edible. Feel free to cut off anything that feels like gristle or slime, but dont cut off too much good meat in the possible. Thanks Helpful 7 Not Helpful 7
• Slices toward the back of the tongue are richer and fattier than the tip. Thanks Helpful 2 Not Helpful 6

Submit a Tip All tip submissions are carefully reviewed before being published

• Many people are turned off by the idea of eating tongue. Slice it in the kitchen instead of serving it in “tongue form.” Thanks Helpful 12 Not Helpful 4

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