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Beef Tongue Recipe – tender on the inside and crisp and buttery on the outside, this beef tongue melts in your mouth.
Definitely worth trying, on of the best cuts of beef. Follow the instructions to prepare this delicious treat. Serve as an appetizer or a main meal. Serve with garlic butter mushrooms, oven fries or purple cabbage salad.
Why try beef tongue?
I’m originally from Eastern Europe and grew up eating this treat. Of course there are certain tricks for making it taste delicious and I’m going to share these with you. This is an Eastern European recipe.
When my husband saw me writing this post and editing the photos, he was “Your readers are in the USA. Who is going to even attempt to cook this? It is even hard to find at the tore there.” I told him, that whoever has tried this dish, may want to try and find some beef tongue and cook it at home.
It is an underrated cut of meat.
Tender, with a rich, beefy flavor, cooking this cut of meat may seem intimidating, but this easy recipe will guide you through. very simple steps to create a gourmet dish at home. It will be gone in no time, I promise.
Nutrition – Beef tongue’s nutrient profile makes it a satisfying and flavorful choice, offering a good source of essential nutrients, particularly for those looking to add variety to their protein sources.
Beef tongue is high in calories, protein, vitamin b12, iron, zink and fats. Since I don’t feel comfortable giving any nutritional advice, you may want to check out the fdc.nal.usda’s website .
How to prepare beef tongue in butter?
This is a recipe for beef tongue, where you first boil the meat to tenderize it. Then let it cool, clean the fat and peel it. Cut into slices and sauté on the stove top in butter until a nice golden crust is formed. For the initial cooking, you may use a pressure cooker or a pot on the stove top.
Instant pot/ Stove top Method
There are 2 main ways to pre-cook beef tongue, before grilling or sautéing it.
Simmering it in a pot on the stove top of cooking it in a pressure cooker until tender. Both ways work equally well, but if you have and Instant Pot or any other pressure cooker, I suggest you use it. It saves a lot of time, it is less smelly and messy. You can also set it up to cook and do other stuff. If you choose the stove top method you are going to have to keep an eye on the meat most of the time.
I like to add some salt, black peppercorns, bay leaf, onion and celery to the pot. Other additions may include a slice of orange, ginger, cinnamon, cardamon and other spices like thyme or rosemary. Adding a splash of vinegar to the pot may help with further tenderizing the meat.
Recipe for 2-3 lb Beef Tongue:
- Rinse the meat under running water.
- Add to a pot (or Instant Pot) and add salt, black peppercorns, onion, Bay leaf and celery stalks.
- Fill the pot with water.
- Cook for 60 minutes on Manual High in an Instant Pot with Natural Release.
- For the stove top method – bring to a boil and simmer for 2 – 2.5 hours until dender.
- Let it cool, then peel and trim off any visible unwanted fat and gristle.
- Slice into 1 centimeter thick slices.
- Heat some butter, ghee or a mixture of butter and vegetable oil in a skillet over medium heat. Add the slices in a single layer.
- Cook for 2 minutes per side, until golden.
- Season with salt and freshly ground black pepper. You may also add chopped parsley, dill, or hot pepper flakes.
- It is possible to add some garlic powder and paprika to the pan, right before the meat is finished sautéing, for extra flavor.
How to find beef tongue in the USA?
While beef tongue is not widely available at most grocery stores, it is possible to find it of place a special order with your local butcher. It’s usually considered an off-cut, so you might need to ask for it if it’s not displayed.
Some major grocery store chains may carry it in the frozen meat section from time to time.
I was able to easily find it at my local Mexican grocery store in the Northern Chicagoland, since it is a popular ingredient in Mexican cuisine.
Latin American, Asian, and Eastern European grocery stores are excellent places to find beef tongue.
You could also check out some online retailers or Farmer’s Markets and look for this cut of meat.
What to serve with?
Serve beef tongue with your favorite side dishes. Since the butter adds even more richness and flavor to the dish, lighter sides like vegetables or a salad will be the perfect addition. Try with this easy boiled corn on the cob, cucumber radish salad, creamy mushroom sauce or air fryer vegetables.
Recipe tips/FAQs:
Absolutely! Beef tongue is perfect for eating, when cooked properly. It is nutritious, tender, beefy and absorbs different flavors well. It is a very affordable cut of meat and if you can find it, make sure you try it. I have the perfect recipe for you.
Beef tongue has a deep and rich meaty and beefy flavor and the perfect tenderness, when cooked properly. To me it tastes slightly milder than other beef cuts, but reminds me of some parts of brisket. It absorbs flavors well and can be used in various cuisines and dishes. Very popular in Mexican and Eastern European Cuisines.
Rinse under cold running water.
Optional – soak in cold water with 1-2 tablespoons of vinegar for 30-60 minutes. This will help reduce the smell and remove any leftover blood.
While the butcher may already have done this, I usually check for leftover fat, glands, or connective tissue at the base of the tongue and trim it off with a sharp knife.
When the tongue is ready for your preferred cooking method (simmering, pressure cooking, etc.). Add it to a pot with broth or water, seasonings, and aromatics and begin cooking.
This is definitely a must. Beef tongue has to be peeled, before consuming. This skin is thick, rough, and has a tough texture that isn’t pleasant to chew. This is why we boil the tongue to tenderize it and make it easier to peel. So the process is pretty simple – cook the tongue, let it cool and peel off the skin.
An average beef tongue typically weighs between 2 to 3 pounds (0.9 to 1.4 kg).
I’ve been able to find smaller ones (a little over a pound) in Eastern Europe.
There also are larger tongues can sometimes weigh up to 4 pounds (1.8 kg)
A typical serving size is about 1/3 to 1/2 pound of cooked meat per person. If you cook it using the method in this recipe (sautéed in butter or ghee) I’d say 1/3 pound of cooked meat is fine per person.
Beef tongue shrinks slightly during cooking. A 2-3 pound tongue can easily serve around 4-6 people.
If you plan on making tacos or sandwiches with beef tongue, the serving size can stretch to serve more people.
Cooking Times:
Here are some approximate cooking times for 2-3 lb pieces of beef tongue in a Pressure Cooker or on the stove top.
Stove top : Simmer 2-3 lb beef tongue for 2.5 to 3 hours until tender. If the tongue is bigger, it may take longer time to cook.
Instant Pot – cook for 60 minutes with natural pressure release or 90 minutes with quick release. Time may vary. It could take less time to cook for smaller pieces of meat.
How to store leftovers?
If you decide to pre-cook the tongue and sauté it the next day, you can store it in a zip lock bag in the fridge overnight.
To store cooked leftovers – place in an air-tight container and refrigerate for up to 3 days. Freeze for up to 2 months. Defrost in the fridge, then reheat on the stove top or in the microwave.
Can the leftover broth be used?
You may notice, that after cooking the tongue, you end up having with some nice flavorful broth. This broth can be used in soups, stews, sauces, gravy, Ramen, Pho or to cook grains like rice or quinoa.
Beef Tongue Recipe
Ingredients
- 2-3 lb beef tongue
- 1 onion, peeled
- 1 celery stalk, cut in half
- 1 Bay leaf
- 1/2 tsp salt
- 10 black peppercorns
- 3 tbsp butter or ghee
- Salt and pepper to taste
- Chopped fresh herbs
Instructions
Prepare:
- Wash beef tongue under running water.
- Using a sharp knife to trim off any fats, glands or connective tissue.
- Place the beef tongue in an Instant Pot.
- Add the onion, celery, salt, pepper and Bay Leaf. Fill with enough water to cover the top.
Cook
- Close the lid and cook for 60 minutes on Manual High with Natural release.
- Alternatively combine everything in a pot, bring to a boil and simmer for 2.5 to 3 hours, until tender.
- Let the meat cool to room temperature and peel off the skin.
- Using a sharp knife, cut into 1/4 inch thick pieces.
- Heat butter over medium heat in oil.
- Cook for 2-3 minutes per side, or until they’re golden brown and slightly crisp around the edges.
- Season with salt and pepper. Garnish with fresh parsley or other herbs.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.