Recipe

Beef Tongue Recipe

Add Step-by-Step Photos	Lor / All my dishes 2 years, 2 months ago I know this recipe may not appeal to most people but I thought I would include it none-the-less. My mother often prepared beef tongue and I loved it. If prepared correctly, it is very tender. Prep:15m Cook:34m Servings:46	Lor
	easy beef tongue

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Ingredients

1 Beef tongue

1/2 cup Vinegar

1/2 cup Sugar

1 Tbsp. Cornstarch, (or flour)

1 cup Raisins

1 Bay leaf

Salt and Pepper to taste

Note: I like to add at least 3-4 garlic cloves as well as large chunks of celery, carrot and onion to the pot.

Directions

Put the tongue into a pot with the bay leaf and cover with water.

Bring to a low boil and simmer for about 3 hours, skimming off any scum that may rise to the top.

Remove the tongue and skin it. Keep the tongue warm while making the sauce.

Boil the water that the tongue was cooked in, reducing it to about 1 cup.

Add the vinegar and the sugar, and stir until the sugar is dissolved.

Add the raisins, and taste the sauce, adjusting the sugar and vinegar.

Dissolve the cornstarch (or flour) in some water, bring the sauce to the boil, and add the thickener.

Slice the tongue fairly thinly, and spoon some sauce over it to serve.

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Comments

modmom50 2 years, 2 months ago said:
WOW that sounds great. I love tongue and my girls were raised on it and they love it too. I have never made a sauce to go over it as we usually eat it in tongue sandwichs too fast but I am going to try this one out. Always love to find a way to enjoy a much loved meat. Thanks so much for posting.

lor 2 years, 2 months ago said:
Thank you for your comments. It's sure nice to know we're not the only ones enjoying beef tongue ;-) We also like it in sandwiches but if you want to try something a little different, this is it!

shirleyoma 2 years, 2 months ago said:
Oh Lor!! This sounds soooooo good, I'm so glad you posted this recipe.. I've never cooked tongue before.
Thank you!

lor 2 years, 2 months ago said:
Hi Shirley, and I'm so glad you like the sound of this recipe. It really is worth trying and it is delicious! The meat is very lean and very tasty. You are very welcome!
Fondly,
Lor

mellian 2 years, 1 month ago said:
Beef tongue is wonderful. It's hard to find anymore. My mom made it all the time when I was young. It was an inexpensive meat back then!

Have you tried it with horseradish? That's how my mom served it.

lor 2 years, 1 month ago said:
Hi Mellian and you are so right. It "used" to be an inexpensive meat and now the grocery stores and private butchers take advantage of something they often discarded. Yes, I have enjoyed tongue with horseradish. That is so delicious served with this delicate meat. My father always liked it with either horseradish or the powdered Keen's hot mustard. I located a couple of Euro Deli's that sell sliced tongue but it is $$$$ and is full of preservatives!!! At least if we make our own, we control the ingredients we add. I am super sensitive to all those nasty preservatives :-(

sheba 2 years ago said:
Hi Lor, I was so happy to see your recipe. We had heart 2 days ago and I used some cold on sandwiches with onion and mustard horseradish. Great post.

pressurecooker 1 year, 11 months ago said:
My family LOVES tongue, but the only ones we can find in stores now are often extremely fatty and not as good as what we used to eat as kids. We liked to eat it cold with sauces like hollandaise, honey-mustard types, or horseradish. My kids enjoyed it first on sandwiches in a Belgian restaurant, and fell in love with it. Thanks for this recipe as we are now in the country and have access to "delicacies" like this once again.

chacha 1 year, 10 months ago said:
I love this recipe. We haven't had beef tongue in ages. Thanks.

silentwriter 1 year, 8 months ago said:
I haven't eaten tongue since I lived in NY...wonder if I can even find it out here but heck when I go back there I know I surely will. Great receipe.

carmenperez 1 year, 2 months ago said:
HI LOR
IM BOILING ONE RIGHT NOW
BUT I WANIT SLICED ON RYE COLD AND WITH
EMERALDS N.Y. DELI STYLE SPICY BROWN MUSTERD
YUMMMY IF I HA VE ANY LEFT I WILL MAKE YOUR DISH TOO TY

merrimea 2 months, 3 weeks ago said:
Question: Can left over tongue be frozen without going all mushy or getting dried out and tough? I'm cooking for one and a whole tongue is a lot of meat to just slice and consume before it spoils.

inthefirs 1 week, 2 days ago said:
I'm anxious to try this recipe. My mother fixed tongue occasionally, which we ate in sandwiches, but your recipe provides something for a sit down meal. When I started looking for tongue, I visited at least 4 different meat markets/depts. The price varied considerably. Shop around and see what's available.

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