How to Cook Beef Tongue

Method9 steps

1. 1

   Step 1: Choose either the stovetop or the slow-cooker route; use only that route for this one tongue. Put the whole tongue, sliced half onion, 5–8 garlic cloves and 1–2 bay leaves in the chosen pot or slow cooker. Pour in enough water to cover the tongue.

   Uses 1 whole beef tongue · 1/2 large white or yellow onion, sliced · 5–8 garlic cloves · 1-2 bay leaves · Water, enough to cover the tongue

2. 2

   Step 2: Stovetop route only: bring the covered tongue and aromatics to a gentle simmer and cook for 2–3 hours, until the tongue is very tender. Verify at least 160°F (71°C) in its thickest part with a food thermometer, and continue if needed for tenderness. Skip the slow-cooker step and go to peeling.

   Gently simmer beef tongue · 180 minUses tongue, aromatics and covering water for the stovetop choice

3. 3

   Step 3: Slow-cooker route only: cover and cook the tongue and aromatics on low overnight, until the tongue is very tender. Verify at least 160°F (71°C) in its thickest part with a food thermometer. Skip the stovetop step; do not cook both routes in sequence.

   Uses tongue, aromatics and covering water for the slow-cooker choice

4. 4

   Step 4: Lift the tender tongue from the liquid after your one chosen cooking route. Let it cool just enough to handle, then remove and discard its tough outer skin.

   Uses tender tongue, only if the stovetop route was chosen · tender tongue, only if the slow-cooker route was chosen

5. 5

   Step 5: Slice the peeled tongue across the grain into 1/2-inch slices, then cut those into 1/2-inch cubes. For a different use, leave it sliced or shred it instead. Set aside the amount you want to serve; refrigerate any remainder promptly as described next.

   Uses peeled cooked tongue

6. 6

   Step 6: If serving later or saving a remainder, put the cooked tongue in shallow covered containers and refrigerate promptly at 40°F (4°C) or colder. Refrigerate within 2 hours of cooking, or within 1 hour above 90°F (32°C). Use within 4 days, or freeze within that period. For immediate serving, go straight to searing.

   Uses cooked tongue to be stored, if any

7. 7

   Step 7: When ready to serve, heat the cooking oil in a large nonstick or cast-iron skillet over medium-high heat until it shimmers.

   Uses Cooking oil, as needed for searing

8. 8

   Step 8: Add the desired portion of freshly cooked tongue, or your refrigerated cooked tongue, to the hot pan. Turn and stir occasionally for 2–3 minutes total, until well browned on all sides. If using refrigerated tongue, heat it through to at least 165°F (74°C); continue as needed rather than relying on browning alone.

   Brown cooked tongue · 3 minUses hot searing oil · desired portion of freshly cooked tongue, if serving immediately · desired portion of refrigerated cooked tongue, if serving later

9. 9

   Step 9: Season the browned tongue with sea salt and black pepper to taste and serve. This is the basic tongue preparation; assemble any tacos or other dishes separately.

   Uses browned cooked tongue · Sea salt to taste · Black pepper, to taste