Beef Tongue Recipe

Directions

1. 1

   Rinse the beef tongue under cold running water and pat dry. If desired, trim any excess fat.

2. 2

   In a large pot, place the tongue and add water or beef broth to cover by at least 2 inches. Add the onion, carrot, celery, garlic, bay leaves, peppercorns, and salt. If using the wine, add it now.

3. 3

   Bring to a gentle boil over medium-high heat, then reduce to a simmer. Skim any foam that rises to the surface.

4. 4

   Simmer until the tongue is very tender and easily pierced with a fork, about 2.5 to 3 hours.

5. 5

   Carefully remove the tongue from the pot and let it cool just enough to handle. Peel away the thick, pale skin from the tongue.

6. 6

   Slice the tongue into thin coins or desired slices. Optional: briefly simmer slices in the strained cooking liquid to rewarm.

7. 7

   Strain the cooking liquid and, if desired, simmer to reduce slightly. Adjust salt if needed. Serve the sliced tongue with the reduced liquid spooned over the top and garnish with chopped parsley.