How do you cook beef tongue so that it's tender not chewy?!
1. Choose a good tongue (the smaller, the better).
2. Wash it carefully.
3. Put it in a saucepan, cover with cold water, add some peppers (whole, not ground!), bay leaf, a piece of carrot, a piece of a celery root and boil it for at least 2 hours at minimal to average heat. (You can easily understand when the tongue is ready - knife easily goes into it, like in ham or something like this. Then salt it).
4. When the tongue is ready, IMMEDIATELY put it into cold water and peel. This is very easy when water is cold and you are quick. :)
Well, you have a wonderful, tender and delicious tongue. Now you can do what you like. I prefer to slice it and serve with mashed potatoes and some traditional sauces: horse-radish or mustard. Or else you can cover slices of tongue with grated cheese and bake for a minute.
I have some other secrets, too. If you like this one, contact me! Bon appetite! :)
Answers: Actually, beef tongue is one of the most delicious things ever! If cooked correctly, of course. Here is what I do:
1. Choose a good tongue (the smaller, the better).
2. Wash it carefully.
3. Put it in a saucepan, cover with cold water, add some peppers (whole, not ground!), bay leaf, a piece of carrot, a piece of a celery root and boil it for at least 2 hours at minimal to average heat. (You can easily understand when the tongue is ready - knife easily goes into it, like in ham or something like this. Then salt it).
4. When the tongue is ready, IMMEDIATELY put it into cold water and peel. This is very easy when water is cold and you are quick. :)
Well, you have a wonderful, tender and delicious tongue. Now you can do what you like. I prefer to slice it and serve with mashed potatoes and some traditional sauces: horse-radish or mustard. Or else you can cover slices of tongue with grated cheese and bake for a minute.
I have some other secrets, too. If you like this one, contact me! Bon appetite! :)
quick searing or high heat pan frying... the longer you cook a muscle meat the tougher it gets... eventually it will fall apart but be quiet unpalatable.
being the tongue is all muscle.. you are kidding yourself to expect a tender piece of meat.. chewing is gonna be a given.. my great grandmother used to pickle it..
Stew it for at least 3 hours.
Um why would you wanna eat a tongue? LoL I just wanna know what does it taste like?? ;)
You could try marinating it beforehand. Something like a soft drink (not diet) should work.
I would stew it for several hours
(3-5)
I have actually have tender beef tounge in a mexican restaurant so I know it's possible.
Mom's Jewish Braised Fresh Beef Tongue
I grew up eating tongue. It was one of our favorite meals. If you like tongue you will love this. True comfort food!
4-6 servings
4 hours 4 hours prep
1 beef tongue
1 large onion, chopped
1 (16 ounce) bag baby carrots
16-18 small red potatoes, unpeeled
salt
pepper
garlic powder
paprika
Boil the tongue for 2- 2 1/2 hours in a large covered pot. It should be fork tender.
Remove with a cooking fork and put it on a large platter.
Remove the skin with a knife. You might have to let it cool awhile before you can do this.
On the platter, season the tongue with the salt, pepper, garlic powder, and alot of paprika.
In the same large pot that you've cleaned of all the debris from boiling the tongue, Saute the chopped onion, that you have seasoned with some of the same seasonings, until translucent.
Put the seasoned tongue on a rack inside the same large pot and add only 1/2" of water to pot.
Add carrots and potatoes and roast, covered, about 30 minutes in a 350 degree oven.
Remove pot from oven and make sure there is enough liquid for gravy. If not, add some more water.
Put back in 350 degree oven for another 30 minutes to brown and thoroughlly cook carrots and potatoes.
Let stand for 15 min after cooking; then slice and serve all together, putting the gravy in a gravy boat.
I have had tongue tacos. The meat is extremely tender. If you know any Mexican or Jewish folks they may be able to help you with advice.
I want to make you hot for ox tongue in madeira. But Idon`t know the translation of all ingredients. So sorry. I cook the tongue in a pressure pot for one hour and make a white souce with 100 ml madeira and portabellos. Serve in a circle of rice drink a mild riesling.
Greetings from Hamburg, Germany
Heinz
soccer it is not sharp, it is very, very mild and light.
beef tongue
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.
As a former chef and pardon the pun I have had my share of tongue, smoked, pickled and fresh, true as most have said it is a tough muscle, it is one in the cow that get the most work, so slow cooking is best, 3 hours in a pot or even longer in a crockpot.
Fresh can be treated like a pot roast, pickled and smoked is nice braised and then a short roast in the oven like a blade or chuck roast, I am partial to a sweet sauce that I firsr had as and apprentice, the chef would combine mustard, brown sugar, Heinz 57 sauce and a bit of garlic, and remove the skin from the tongue and roast it while basting the tongue, it was almost like a sweet glazed ham, a bit faty but I still can remember it to this day.
Smaller pork and lamb tongues are good done in the braising manner also, the leftover can be cut and made into a stew the next day.
boil it overnight ,then slice it to parts then boil it again
Uum, why on earth do you want to eat tounge? LOL! But i mean i woud never eat tongue! what does it taste like?
boil it for a few hours until u can poke it with a knife and when u lift it up it will fall back into the water or shouldnt make it out in general. lengua is so freakin awesome i love it its really good in a tortilla with some salt and maybe alittle hot sauce or in burritos.