Braised Beef Tongue

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 566.6
  • Total Fat: 40.1 g
  • Cholesterol: 197.3 mg
  • Sodium: 466.1 mg
  • Total Carbs: 14.0 g
  • Dietary Fiber: 1.3 g
  • Protein: 34.5 g

View full nutritional breakdown of Braised Beef Tongue calories by ingredient
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Introduction

I have made this before and it is UTTERLY delicious! I love beef tongue due to its texture and taste but this dish makes it even better!

This meat makes a wonderful flavorful sandwich the next day!
I have made this before and it is UTTERLY delicious! I love beef tongue due to its texture and taste but this dish makes it even better!

This meat makes a wonderful flavorful sandwich the next day!

Number of Servings: 8

Ingredients

    1 (3 to 4 pound) beef tongue
    2 tablespoons rendered pork fat or oil
    1 large yellow onion, cut into ¼-inch thick slices
    2 carrots, cut into coins
    ¼ cup dry white wine or vermouth
    2 bay leaves
    4 to 6 sprigs fresh parsley
    4 to 6 sprigs fresh thyme
    3 ripe Roma tomatoes, cored and coarsely chopped
    1 teaspoon salt
    4 1/4 cups water
    1 tablespoon cornstarch dissolved in 1 1/2 tablespoons water

Directions

1. Rinse the tongue and put it into a large, deep pot, like a 6-quart Dutch oven. Add enough water to cover by 2 inches. Bring to a boil over medium high heat and reduce the heat to simmer vigorously. Cook for 20 minutes. Remove from the heat, put the tongue in a bowl of cold water and allow to cool.

2. When cool enough to handle, drain, discarding the liquid. Remove the tough outer white skin and any black parts from the tongue. Use a sharp knife with a thin blade, and start from the pointy tip to cut away the skin. I usually remove the top layer and then attack the underside. You won’t be able to get at all of it on the first pass and will have to scrape and/or cut off residual bits. Rinse to remove any clinging bits and pat dry.

3. Position a rack in the middle level of the oven and preheat to 375F. In an oven-safe pot, heat the fat over medium-high heat. Add the onions and then snuggle the tongue between the onions. Reduce the heat a tad and brown the tongue lightly, about 4 minutes total. The onions will turn color a bit by the time you’re done.

4. Add the carrots and give things a stir. Splash in half of the white wine, and put the lid on. Cook for 6 to 8 minutes, shaking the pot about every 2 minutes to prevent the onions and carrots from burning.

5. Add the remaining white wine, bay leaf, parsley, thyme, tomato, and salt. Cover and cook for about 5 minutes, stirring occasionally, until the tomato has softened and is nearly collapsed.

6. Add the water and bring to a boil. Cover the pot, and then slide it into the oven. Bake (the liquid should simmer) for 45 minutes per pound, or until a toothpick easily pierces the tongue. Every 30 minutes, turn the tongue for even cooking.


7. Remove from the pot from the oven. Transfer the tender tongue (which resembles an old shoe) to a plate and cover to keep warm and prevent drying. Strain the cooking liquid and degrease it. You should have about 2 1/2 cups. (If preparing in advance, allow the tongue to cool in the pot and refrigerate. Degrease by lifting off the fat that will congeal on top. Reheat the tongue and cooking liquid over medium heat before proceeding to remove the tongue and straining the liquid.)

8. Bring the liquid to a boil and let it reduce to 1 3/4 to 2 cups. Taste and add salt or pepper, if needed. Give the cornstarch a stir, and add to the sauce. Cook for about 30 seconds longer, or until the sauce is silky and slightly thickened. Turn off the heat and cover to keep warm. (If the tongue is cold by this point, put it into the sauce to gently reheat it before slicing.)

9. To serve, halve the tongue lengthwise and then cut into slices or cut the whole tongue into slices. (You can do a bit of both too since the more end is a lot bigger than the tip.) Regardless, cut at a slight angle in the narrower parts to craft more evenly-sized pieces. Arrange on a plate. Pour some of the sauce on top to moisten the tongue and serve the rest on the side.

You can also put the sliced tongue in the sauce to warm and lightly coat and then arrange on a plate to serve.

Number of Servings: 8

Recipe submitted by SparkPeople user MSDESERTRODENT.

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  • I will give this a try. Sounds so good. Leftover tongue makes great sandwiches, too. - 3/17/11

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