Fresh Beef Tongue
A tender, savory beef tongue simmer, brightened by onion, bay leaves, peppers, and cloves, perfect for hearty diners craving classic American comfort food.
Ingredients
Instructions
- Scrape the tongue and rinse it thoroughly.
- Scald the tongue in boiling water for a few minutes.
- Place the tongue, quartered onion, salt, whole peppers, bay leaves, and cloves in a pot with 4 cups of boiling water.
- Bring to a boil, then reduce to medium heat and simmer for about 90 minutes, or until the tongue is fork‑tender.
- Remove the tongue from the pot while still hot, peel off the skin, and let it cool slightly before slicing.
- Serve the sliced tongue warm or at room temperature, accompanied by the cooking liquid as a flavorful sauce.
Tips & Substitutions
For best results, ensure the tongue is thoroughly scraped and rinsed to remove any impurities. If you prefer a milder flavor, consider substituting the whole peppers with fewer or using ground black pepper instead. You can also add garlic or carrots for extra depth. Pair this dish with some Iceberg Cucumber Pickles for a refreshing contrast.
Serving Suggestions
Serve the sliced tongue warm or at room temperature, drizzled with the flavorful cooking liquid. This dish pairs well with roasted vegetables or a simple green salad. For a unique twist, try it in a sandwich or with a side of Grandma Varner'S Raisin Cake for dessert, creating a delightful meal experience.
Storage & Reheating
Store any leftover tongue in an airtight container in the refrigerator for up to 3 days. To reheat, slice the tongue and gently warm it in the cooking liquid on the stove over low heat, ensuring it does not dry out. You can also microwave slices with a bit of the broth for about a minute, stirring halfway through.
Nutrition & Diet Analysis (per serving)
Each serving of Fresh Beef Tongue contains roughly 1675 calories, with 98g protein, 124g carbohydrates, and 95g fat. It is an excellent source of iron (222% of the Daily Value), protein (195% of the Daily Value), and dietary fiber (102% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2865mg per serving (125% 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 tongue is done cooking?
The tongue is done when it is fork-tender, which usually takes about 90 minutes of simmering. You can test it by inserting a fork into the thickest part; it should go in easily. If it resists, continue to simmer and check every 10 minutes until tender.
Can I use a pressure cooker for this recipe?
Yes, using a pressure cooker can significantly reduce cooking time. Cook the tongue under high pressure for about 30-40 minutes, then allow for natural release. Ensure it’s fork-tender before slicing, and adjust seasonings as needed after cooking.
What are some good sides to serve with beef tongue?
Beef tongue pairs well with a variety of sides, such as mashed potatoes, roasted root vegetables, or a tangy slaw. For a fresh approach, consider serving it with a light salad or a side of Hawaiian Pies for a sweet contrast to the savory tongue.
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).