Name: Baekjeong Temple Citys Prime Beef Tongue Recipe
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 6 servings
Cuisine: Beef
Ingredients: 2 kg beef tongue (whole), trimmed; 4 l water; 2 each yellow onion, halved (unpeeled); 2 each carrots, roughly chopped; 2 each celery stalks, roughly chopped; 6 each garlic cloves, smashed; 3 each bay leaves; 2 tbs black peppercorns; 6 each whole cloves; 4 each fresh thyme sprigs; 2 tbs kosher salt (for broth); 30 g unsalted butter; 2 tbs fresh parsley, finely chopped; 1 tbs fresh lemon juice; 1 tsp coarse sea salt; 1 tsp freshly ground black pepper; 100 g pickled red onions or mustard (optional); 6 slices toasted country bread or steamed rice (for serving)

Method

Beef Tongue and Broth

Prepare Tongue

Rinse the beef tongue under cold running water. Trim any large excess fat or glands from the base with a sharp knife, leaving the main mass intact. Pat dry with paper towels.

Build the Broth

Place the trimmed tongue in a large heavy-bottomed pot. Add 4 liters of cold water, the halved unpeeled onions, carrots, celery, smashed garlic, bay leaves, peppercorns, cloves and thyme sprigs. Sprinkle in 2 tablespoons kosher salt. The liquid should cover the tongue by at least 2–3 cm; add a bit more water if needed.

Simmer Slowly

Bring to a gentle boil over high heat, then reduce to a low simmer. Skim any foam or scum from the surface during the first 20–30 minutes. Maintain a gentle simmer (not a rolling boil) and cook, partially covered, for 2 to 3 hours, or until the tongue is very tender and a paring knife slides in easily. For a 2 kg tongue expect about 2–2.5 hours; larger tongues may take up to 3 hours.

Finish Cooking

When tender, turn off the heat and let the tongue sit in the hot broth for 20 minutes to relax. Carefully lift the tongue from the broth to a cutting board. Reserve the broth by straining it through a fine sieve and keep warm or refrigerate for later use.

Peel the Tongue

While still warm (but cool enough to handle), use a small knife to make a shallow slit in the skin at the root end, then grasp the rough outer skin and peel it away; it should come off in large pieces. Remove any residual membrane or fat. If the skin is stubborn, return to the hot broth for 5–10 minutes then try again.

Finishing and Serving

Slice

Using a sharp chef’s knife, slice the peeled tongue across the grain into 3–5 mm (about 1/8–3/16 inch) thick slices for tender servings, or thinner if you prefer carpaccio-style. Trim any remaining connective pieces.

Warm and Glaze

In a medium skillet over medium heat, melt the butter until foaming. Add the tongue slices in a single layer and sear for 1–2 minutes per side just to warm and develop light color (do not overcook). Squeeze the lemon juice over the slices and sprinkle with chopped parsley, coarse sea salt and freshly ground black pepper.

Serve

Arrange slices on toasted country bread or steamed rice. Add pickled red onions or a dollop of mustard alongside if using. Spoon a little strained broth warmed through over the tongue or serve the broth as a light cup on the side. Garnish with additional parsley and a light grind of black pepper.

Store Leftovers

Cool any leftover tongue completely, then refrigerate in an airtight container with some of the strained broth to keep it moist for up to 4 days, or freeze for up to 3 months.