Beef Tongue Dinner Only Recipe

Prepare Aromatics

Peel and quarter the onion; roughly chop the carrot and celery. Peel the garlic cloves and crush them lightly with the flat side of a knife.

Rinse and Trim Tongue

Rinse the beef tongue under cold running water. Trim any excess fat or connective tissue visible at the base, but keep the main surface intact.

Initial Blanch (optional to reduce scum)

Place the tongue in a large pot and cover with cold water (about 4 cups). Bring to a gentle boil over medium-high heat for 5 minutes, then drain and discard the blanching water. Rinse the tongue and the pot to remove impurities.

Braising

Return the cleaned tongue to the pot. Add 2 cups beef stock, the prepared onion, carrot, celery, crushed garlic, bay leaves, peppercorns, white vinegar and 1.5 tsp salt. Add additional cold water if necessary so liquid comes about 2/3 of the way up the tongue (typically ~2–3 cups more). Bring to a gentle simmer, then reduce heat to maintain a very low simmer. Cover partially and braise gently for 2 to 2.5 hours, turning the tongue once about halfway through, until a knife slides into the thickest part with little resistance and the exterior skin is tender.

Rest and Peel

Carefully remove the tongue from the braising liquid to a cutting board or plate. Let rest until cool enough to handle, about 15 minutes. While still warm, use a small knife to score and peel away the thick outer skin; it should come off in large pieces. Reserve the braising liquid (strain and skim fat if desired) for finishing sauce or reheating.

Thinly Slice

After peeling, trim off any remaining gristle from the base and slice the tongue across the grain into 1/4-inch (about 0.6 cm) slices. Keep slices warm in a covered dish or shallow pan with a little of the strained braising liquid to prevent drying.

Make Finishing Butter Sauce

In a small skillet over medium heat, melt 2 tbsp unsalted butter. Add 2 tbsp of the reserved strained braising liquid and 1 tsp lemon juice. Bring just to a simmer and reduce briefly for 1–2 minutes to marry flavors. Season with 1/2 tsp coarse salt and 1/4 tsp freshly ground black pepper. Stir in 2 tbsp chopped fresh parsley off heat.

Plate

Arrange warm tongue slices on a warmed plate. Spoon the butter-braising liquid sauce over the slices. Garnish with an additional tablespoon chopped parsley. Serve immediately.

Storage

Refrigerate cooled leftover sliced tongue in an airtight container with a little reserved braising liquid for up to 4 days. Reheat gently in a covered skillet with a splash of the braising liquid to avoid drying.