I realize that beef tongue is not everyone’s first choice of cut. However, it is one of the few cuts of beef that ABSOLUTELY deserves your attention. Apart from the fact that tongue is full of collagen and incredibly nutritious, it’s also beyond delicious with a sweet, mild beefy flavour that rivals any stew you’ve tried before.
I frequently get asked questions like:
How do you clean beef tongue?
Boiling it loosens the outer skin (with all the bumpy taste buds) and makes it simple to peel off.
Do you peel beef tongue before cooking?
As above, the tough outer skin comes off after boiling, which also softens the meat. Once it’s peeled clean, you can continue to cook it by stewing, boiling, frying, etc.
Can you put beef straight into a slow cooker?
I put this beef tongue straight into the pressure cooker while it was still frozen! Same goes for a slow cooker. The only thing to keep in mind is if it will fit in the pot while frozen (this was a small sized tongue but some of them can be massive!)
- 1 beef tongue, whole
- aromatics for making broth, such as onion, garlic, scallions, bay leaf
- salt and pepper to taste
- filtered water to fill the pot
- 1-2 tbsp butter or oil
- 2-3 medium zucchinis, chopped
- 3 medium tomatoes, chopped
- 2 medium onions, chopped (you can also use any other vegetables, such as carrots, celery, celery root, parsnips, peppers, etc)
Step 1: place tongue, aromatics and salt and pepper into a pot or pressure cooker. Fill will water and cook on high pressure for ~1 hour (if using a regular pot, cook for 2 hours).
Step 2: once the tongue has finished pressure cooking, allow it to rest for a moment to cool. Then use a sharp knife to help peel off the tough white outer skin. You’ll know if it has boiled enough when the skin comes off easily. Cut into chunks and set aside.
Step 3: strain beef stock through a mesh sieve and set aside
Step 4: heat butter in a deep skillet. Sautee onions until soft, deglazing with stock as needed.
Step 5: once onions are tender, add in zucchinis and tomatoes and continue stewing until 80% cooked. Season with salt (and any other spices you’d like) to taste.
Step 6: add in cubed beef tongue, broth as needed and stew, covered, stirring occasionally, until vegetables are completely soft and beef tongue is exceptionally tender. If there is too much liquid left at this point, simmer without a lid for a few minutes to evaporate some liquid.
Step 7: serve over rice or quinoa and enjoy! It’s Sophreakingood!