Melt-in-Your Mouth Beef Tongue
December 6, 2023 • 0 comments
This simple beef tongue recipe results in tender, melt-in-your-mouth meat. The tasty mushroom onion sauce is optional, but it greatly enhances the dish.
Leftovers are excellent too, whether gently reheated in the microwave or served cold.
- Prep Time:
- Cook Time:
- Servings: 6
Ingredients
- (2-3 lbs.) Beef Tongue
- 2 bay leaves
- 1 teaspoon whole peppercorns
- 1 teaspoon whole allspice
- SAUCE:
- 2 tablespoons butter
- 2 medium onions chopped
- 8 ounces mushrooms sliced
- 2 cups beef broth
- 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt
- ½ teaspoon black pepper
- OPTIONAL:
- 1 teaspoon cornstarch to thicken the sauce
- 2 tablespoons parsley chopped for garnish
Directions
- Rinse the tongue and place it in a large stockpot. Add enough water to cover.
- Bring to a boil. This should take 20-30 minutes. When the water starts boiling, skim the foam off from the top with a spoon. Lower the heat to a simmer. Add the bay leaves, peppercorns, and allspice.
- Cook partially covered, turning the tongue every hour to ensure even cooking on all sides. Cook 3 hours for a 2-pound tongue and 4 hours for a 3-pound tongue.
- Remove the cooked tongue to a cutting board. Allow it to cool until it is easier to handle, and then use your hands to peel off the skin.
- Slice the tongue and serve with or without sauce.
To make the sauce:
- Heat a large, deep skillet over medium heat. Add the butter and swirl to coat. Add the onions and cook, stirring occasionally, until golden, for about 10 minutes.
- Add the mushrooms and cook, stirring, until soft, for about 5-7 minutes.
- Add beef broth, salt, and pepper. Bring to a boil over high heat. Lower the heat to a simmer, and cook, uncovered, for about 30 minutes to thicken the sauce. If you wish to thicken the sauce further, mix 1 teaspoon of cornstarch with 2 teaspoons of cold water and stir the mixture into the sauce. Cook for 1-2 more minutes until the sauce thickens. If using, sprinkle the sauce with chopped parsley.
To serve:
- Arrange tongue slices on plates and top them with the sauce. Serve immediately.
Recipe from: healthyrecipesblog.com
