Braised Fresh Beef Tongue
Tender beef tongue braised with vegetables and seasoned with Worcestershire sauce, offering rich flavors perfect for hearty meals and special occasions.
Ingredients
Instructions
- Wash the beef tongue and cover it with boiling water, then simmer for 2 hours.
- Remove the skin from the cooked tongue and trim.
- Place the tongue in a deep casserole with chopped onion, celery, and carrots.
- In a separate pan, melt butter and stir in flour to make a roux.
- Gradually add tongue water to the roux, stirring constantly to make a gravy.
- Add Worcestershire sauce, salt, and pepper to the gravy.
- Pour the gravy over the tongue and vegetables in the casserole.
- Simmer the dish until flavors meld and vegetables are tender.
- Garnish with chopped sour pickles before serving.
Tips & Substitutions
For a more robust flavor, consider adding a bay leaf or garlic to the simmering water. If you don't have tongue water, beef broth can be used as a substitute. Ensure to cook the tongue until it's tender; the longer it simmers, the more flavorful it becomes. This dish can be served alongside mashed potatoes or a side salad for a complete meal.
Serving Suggestions
Serve braised beef tongue with a side of roasted vegetables or creamy mashed potatoes for a comforting meal. A fresh green salad can also balance the richness of the dish. For an extra kick, try pairing it with a horseradish sauce or mustard. This dish pairs beautifully with Biscuit Pizza Bake for a hearty dinner spread.
Storage & Reheating
Leftovers should be stored in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm the tongue and gravy on the stove over low heat, adding a splash of water or broth if needed to maintain moisture. Avoid microwaving, as it can dry out the meat.
Nutrition & Diet Analysis (per serving)
Each serving of Braised Fresh Beef Tongue contains roughly 723 calories, with 16g protein, 19g carbohydrates, and 65g fat. It is an excellent source of vitamin A (34% of the Daily Value) and protein (32% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 1367mg per serving (59% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How do I know when the beef tongue is cooked properly?
The beef tongue is properly cooked when it is fork-tender. After simmering for about 2 hours, you should be able to easily pierce it with a fork. If it still feels tough, continue simmering until it reaches the desired tenderness.
Can I use a pressure cooker for this recipe?
Yes, a pressure cooker can significantly reduce cooking time. Cook the beef tongue at high pressure for about 45 minutes, followed by a natural release. This will yield a tender tongue, perfect for braising and incorporating into the casserole.
What should I do with the leftover tongue water?
Leftover tongue water is rich in flavor and can be used as a base for soups or sauces. Alternatively, you can use it to cook grains like rice or quinoa for added depth. Just strain it to remove any solids before using.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).