Is beef tongue healthy?

Beef tongue can be part of a healthy diet in moderation. It is an excellent source of protein, iron, zinc, and vitamin B12. However, it is also high in fat and cholesterol, so portion control is important.

Where can I buy beef tongue?

You can often find beef tongue at butcher shops, international or Latin American markets, and in the meat section of many large supermarkets. You may need to ask the butcher if it's not on display.

Why is it important to peel the tongue while it's hot?

The heat and steam trapped between the meat and the skin make it easy to separate them. Once the tongue cools down, the skin shrinks and adheres tightly to the meat, making it very difficult to peel off cleanly.

What if the skin is difficult to peel?

If the skin isn't peeling easily, it usually means the tongue is not cooked enough. Return it to the pot and simmer for another 30-60 minutes, then try again.

How should I store leftover beef tongue?

Store leftover sliced or whole beef tongue in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months.

What can I do with the cooking broth?

The broth is incredibly rich and flavorful. Strain it well, let it cool, and skim off the fat from the top. Use it as a base for French onion soup, beef and barley soup, or for cooking rice or other grains.

Home / Recipes / jewish_american / Beef Tongue

jewish_americanMediumnon vegetariangluten freedairy freenut free

Beef Tongue

RATING

4.3/5(38)

TASTE SCORE

7/10

Incredibly tender and flavorful, this slow-simmered beef tongue is a classic Jewish deli delicacy. Sliced thin, it's perfect served warm as a main dish or piled high on rye bread for an unforgettable sandwich.

PREP

20m

COOK

180m

SERVES

175 G

627 cal

SERVINGS

INSTRUCTIONS

5 steps. 180 minutes total.

5 STEPS

1
Step 1
- a.Prepare the Tongue and Aromatics
- b.Thoroughly scrub and rinse the beef tongue under cold running water.
- c.Place the tongue in a large stockpot or Dutch oven. Add the quartered onion, chopped carrots, celery, smashed garlic, bay leaves, black peppercorns, whole cloves, coriander seeds, and kosher salt.
- d.Pour in enough cold water to cover the tongue and vegetables by at least 2 inches (about 16 cups).
2
Step 2
- a.Simmer Gently
- b.Bring the pot to a rolling boil over high heat. Once boiling, immediately reduce the heat to low to maintain a gentle simmer.
- c.Using a spoon or skimmer, remove any foam or scum that rises to the surface.
- d.Cover the pot and let it simmer for 3 to 4 hours, or approximately 1 hour per pound of tongue. The key is a very gentle simmer, not a vigorous boil, to ensure tenderness.
3
Step 3
- a.Check for Doneness
- b.The tongue is fully cooked when a skewer or the tip of a sharp knife can be inserted into the thickest part with very little resistance.
- c.The meat should feel exceptionally tender. If it's still tough, continue simmering and check again every 30 minutes.
4
Step 4
- a.Peel the Tongue
- b.Carefully transfer the hot tongue to a large cutting board. Strain and reserve the flavorful cooking liquid for another use, if desired.
- c.This step must be done while the tongue is very hot. Use heat-resistant gloves or a clean kitchen towel to handle it.
- d.With a small paring knife, make a lengthwise slit through the thick outer skin from the base to the tip.
- e.Using the knife to lift an edge, grip the skin and peel it back. It should come off in large pieces. Trim off the small bones, gristle, and excess fat at the base of the tongue.
5
Step 5
- a.Slice and Serve
- b.Let the peeled tongue rest for 10-15 minutes. This will make it easier to slice.
- c.Using a very sharp carving knife, slice the tongue against the grain into thin (about 1/4-inch) slices.
- d.Serve warm as a main course with mustard or horseradish sauce. Alternatively, allow it to cool completely, then refrigerate and use for classic deli-style sandwiches on rye bread.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Peeling the tongue while it's hot is crucial. If it cools, the skin re-adheres and becomes extremely difficult to remove.
2
Don't discard the cooking liquid! Strain it and use it as a rich, flavorful beef broth for soups, stews, or cooking grains.
3
For a deeper flavor, you can brine the tongue in a salt, sugar, and spice solution for 24-48 hours before cooking.
4
Low and slow is the secret. A vigorous boil will result in tough meat, so maintain a gentle simmer with only a few bubbles breaking the surface.
5
Slicing against the grain is essential for tenderness. Observe the direction of the muscle fibers and cut perpendicular to them.

RECIPE VARIATIONS

Adapt it for your goals.

Spicy Version

Add 2-3 dried chiles de árbol or a halved jalapeño to the simmering liquid for a spicy kick.

Tacos de Lengua

After cooking and peeling, chop the tongue into small cubes. Sear in a hot pan until slightly crispy and serve in warm corn tortillas with chopped onion, cilantro, and salsa verde.

Pickled Tongue

After slicing, place the tongue in a jar and cover with a warm pickling liquid made from vinegar, water, sugar, and pickling spices. Refrigerate for at least 24 hours before serving.

HEALTH BENEFITS

Why this is on our healthy list.

leaf

Rich in Iron and Zinc

Beef tongue is an excellent source of heme iron, which is crucial for preventing anemia and maintaining energy levels, as well as zinc, which supports a healthy immune system.

vitamin

Excellent Source of B Vitamins

It is particularly high in Vitamin B12, essential for nerve function and the formation of red blood cells. It also provides other B vitamins like niacin and riboflavin, which help convert food into energy.

muscle

High-Quality Complete Protein

As a muscle meat, beef tongue provides all nine essential amino acids, making it a complete protein source that is vital for building and repairing tissues, including muscle.

QUESTIONS?

Frequently asked questions

A 175g (about 6 oz) serving of cooked beef tongue contains approximately 450-490 calories, depending on the fat content.

PAIRS WELL WITH

Complete meals featuring this recipe

south_indian·17 min·648 cal

EXPLORE

Cuisines we love

American756 Awadhi355 Bengali364 Cajun0 California96 Chettinad370 Chinese0 Chinese American0 French2 Fusion4 Greek1 Gujarati377

Beef Tongue

For 6 servings

5 steps. 180 minutes total.

Step 1

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Step 5