Beef Tongue Recipe

Prepare and Clean

Rinse the beef tongue under cold running water. If there is excess fat or membrane on the root end, trim it with a sharp knife but leave the outer skin intact for poaching.

Build the Poaching Liquid

In a large stockpot, combine 2 liters of water and 500 ml stock. Add the quartered onion, halved carrot, celery stalk, smashed garlic, bay leaves, black peppercorns, whole cloves, apple cider vinegar and 2 tsp kosher salt.

Poach the Tongue

Bring the liquid to a gentle simmer over medium heat (do not boil vigorously). Submerge the tongue, reduce heat to low so the surface barely moves, cover partially, and simmer gently for 2 to 2.5 hours, or until a paring knife easily pierces the thickest part and the tip of the knife slides in with minimal resistance.

Rest in the Broth

Turn off the heat and let the tongue sit in the hot poaching liquid for 30 minutes to finish gently and absorb flavor. This also helps retain moisture.

Remove and Cool

Lift the tongue from the liquid onto a cutting board. Reserve the poaching liquid (strain and keep for sauces or soup). Allow the tongue to cool until it is warm but manageable, about 15 to 20 minutes.

Peel the Skin

Using a small knife or your fingers, loosen and peel away the rough outer skin of the tongue; it should come off in sheets. Rinse briefly if needed and pat dry. If you plan to slice very thinly for a tender buttery texture, chill the peeled tongue thoroughly (see next step).

Chill for Slicing

Place the peeled tongue in the refrigerator until fully chilled, at least 2 hours or preferably overnight. Chilling firms the meat and makes razor-thin slicing easier and more precise.

Slice Thinly

Using a very sharp slicing knife or meat slicer, cut the chilled tongue across the grain into very thin slices (1–2 mm) for a tender, buttery mouthfeel. If you prefer warm slices, proceed to quick sear; otherwise serve cold or at room temperature.

Quick Sear for Warm Service

Heat a skillet over medium-high heat and add 1 tbs neutral oil and 2 tbs butter. When the butter foams, add several slices in a single layer (do not overcrowd). Sear each side for 20–30 seconds until lightly caramelized—tongue slices are thin and only need a quick color to develop flavor.

Finish with Herbs and Acid

Remove slices to a warm plate. Sprinkle with fresh thyme leaves, a small pinch of fine sea salt and freshly ground black pepper. Lightly drizzle with 1 tsp lemon juice if using to brighten the flavor.

Arrange the thin slices either fanned on a plate or stacked as desired. Garnish with microgreens or parsley. Serve immediately if warm, or allow to come to room temperature. Provide crusty bread or pickles on the side if desired.

Optional: Reserve some of the strained poaching liquid. Reduce it in a saucepan until slightly syrupy, whisk in a knob of butter and a splash of stock to make a glossy sauce to accompany the tongue slices.