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Beef Tongue Part 2: How to Cook Tongue in 5 Easy Steps

March 11, 2013 By Marillyn Beard · | · 50 Comments · | · Affiliate Disclosure

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After sharing our top 4 favorite tongue recipes, I had a few friends request that I share a simple step by step guide on how to cook tongue.
It is so easy that you might find yourself cooking up tongue more often then not!
 
Remember, you can’t say this is gross if you’ve never tried it. Try it once and then you can truly say you like it or hate it.
 
After you’ve done these 5 simple steps… try the Taco de Lengua or Italian Drip Beef Tongue. Both are sure to please anybody. Just don’t say that it is tongue until everybody has licked their plates clean… really, its just beef and that’s not lying!
 
 
Preparing the Beef Tongue
0) Look at it and convince yourself that it’s just meat.
I am half serious and half joking. For some people, it really does take some mental strength to get over the “ick-factor” of touching, preparing and eating tongue.

Now, give yourself a mental pep talk…

“that is beef. a muscle. just like any other beef cut. don’t think of the ‘t’ word. its just beef. a delicacy in other countries. higher in protein and b-12. really good for me to eat. that’s beef“

deeeeep breath.

Ready?


Still with me? Good… read on!

1) Rinse off the tongue.
It is a good idea to wash off the tongue. If you really can’t handle touching it… wear some gloves or ask someone to do it for you.

Wash the tongue under running water until the water runs clear and there’s no blood. 


2) Cut glands off at the base of the tongue.
This step is really optional. Some like to cut it off, others leave it on.

I’ve done both and found that the glands are really soft & fatty when cooked. If that doesn’t sound appealing to you, cut it off before cooking.

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3) Cook the tongue.
When properly cooked… tongue is delicious. 

Honestly.

Here are three important notes to remember when cooking the tongue…

1) You can cook the tongue in two ways… let it cook slowly in your crock pot or simmer in your stock pot. Both ways will give you soft and tender beef that is versatile and yummy.

2) For the liquid base, use either beef stock or water. I’ve done both and prefer the stock for a richer flavor.

3) It is important to add in a mixture of savory & sweet veggies and spices to enhance the flavor. I like to use onions, carrots, garlic, peppercorn, bay leaves and sea salt.

Beef Stock Method:
Whenever I am making a large batch of beef stock (I let it simmer for up to 3 days!), I like to throw in the tongues and let it simmer overnight. In the picture below, I was making a small batch of beef broth and threw in a tongue to cook overnight.

If you already have beef stock made… put the tongue in your choice of crock pot or stockpot, cover with stock, add in veggies & spices and cook until done.

Water Method:
Put your tongue in a small stock pot or crock pot, cover with enough water, add in the above suggested veggies & spices and cook until done.

For a chopped tongue… cook it for 3-4 hours. For a shredded tongue… cook for 6-8 hours or overnight.

Wondering what to do with the leftover broth? You can toss it out, but I like to save it and use it in my spaghetti sauce, homemade chili or soup.

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4) Peel the skin off.

When the tongue is done. Pull it out and let it cool.
 
When cooled enough to touch. Take a small sharp knife and cut through the skin at the base. Then you should be able to simply peel the skin off in chunks.
 
If you have dogs, give them the skin. They will gobble it up! If you don’t have dogs, just throw it away.
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5) Chop or shred up the tongue.

To shred it, take two forks and start pulling the meat apart. You might have to cut some parts, but it should pull apart easily.
 
If you want to chop your tongue… let it cool completely. You can stick it in the fridge for a little while. It will firm up and be easy to chop.
DSC_0088

There you go! You now have chopped or shredded tongue ready to be used however you want. You can make tacos, sandwiches, egg bake, empanadas, stews, soups, chili or whatever… it is a very versatile meat!!

Think you can go for it now?

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Filed Under: Recipes, Tutorials

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Comments

  1. Anonymous says

    March 11, 2013 at 6:53 pm

    Thanks for posting this. I made the mistake of trying to cut the skin off before cooking it. Duh! It makes so much sense to do that after cooking it.

    Reply
  2. Marillyn Beard says

    March 13, 2013 at 2:17 am

    You are welcome! Enjoy!

    Reply
    • amy says

      September 6, 2015 at 1:53 pm

      Lol..

      Reply
  3. Allyson says

    March 16, 2013 at 3:00 am

    Cute shoes! And you have me seriously considering ordering tongue and trying this…

    Reply
    • Marillyn Beard says

      March 17, 2013 at 2:54 am

      Allyson, Thanks!! I seriously hope you will order that tongue and try it! Let me know when you do and what you think 😀

      Reply
      • Allyson says

        September 12, 2016 at 7:38 pm

        3 years later and I finally tried tongue tacos! It was way easier than I expected. I kept thinking there should be more to it. Thanks for the step by step tutorial with pictures!

        Reply
        • Steven @SeacoastView says

          October 5, 2020 at 6:47 pm

          Tongue Tacos are FABULOUS!! ….such a delicious use for tongue.

          Reply
          • Marillyn Beard says

            January 26, 2021 at 6:41 pm

            Yes they are!!

    • tony says

      September 27, 2018 at 10:23 pm

      Once you try tongue you will be sorry that you were missing it up to now. Once I fed it to my wife it was instant love.

      Reply
  4. smithspirations says

    March 16, 2013 at 10:19 pm

    I remember eating a beef tongue sandwich when I was younger and being completely unphased by it. Tasted just like beef! Then I bought one from organic farming friends of ours, and I totally chickened out to prepare it. I’m feeling brave again! 😉

    Reply
    • Marillyn Beard says

      March 19, 2013 at 3:12 am

      Go for it!! Glad to help you get brave again ;o) Let me know how it goes!

      Reply
  5. Anonymous says

    August 27, 2013 at 1:15 am

    It is delicious! In the Mexican culture we eat it very often. We call it “barbacoa de lengua”. Put it in a flour tortilla and add some homemade salsa and it is heavenly!!! Even my 7 year old eats it. I slow cook it overnight in the oven wrapped in aluminum foil.

    Reply
    • Marillyn Beard says

      February 3, 2014 at 4:56 am

      Yum! I have heard of “barbacoa de lengua” and want to try it. Here and in Costa Rica they call it Salsa de Lengua and basically make a yummy stew with tongue and tomoatoes and spices.

      Reply
  6. Anonymous says

    January 17, 2014 at 10:29 pm

    I grew up eating pickled beef heart and tongue as a delicacy in the winter, particularly at Christmas. Quart jars packed with onions and spices in the fridge. My parents’ families were both of German background. Seems like everything was pickled. Tried this a couple of years ago for my family and my youngest son could not get enough. It will keep in the fridge a long time.

    Reply
    • Marillyn Beard says

      February 3, 2014 at 4:58 am

      Ooh! Do you have a recipe of the pickled beef heart and tongue? I would love to try it! My grandfather (passed away several years back) was full-German and I am always wanting to learn and try traditional German dishes and foods.

      Reply
      • Karen says

        August 28, 2019 at 7:31 pm

        Also needing a pickled tongue/heart recipe. I prefer heart pickled, it’s less fatty. Tongue belongs in TACOS!

        Reply
        • Marillyn Beard says

          November 6, 2019 at 11:51 pm

          Yes, tongue only belong in tacos or in a stew 🙂

          Reply
  7. Anonymous says

    January 23, 2014 at 11:04 pm

    I grew up eating the strange meats from a cow, i.e. tongue, heart, sweet breads & brains. I assumed everyone ate these, but I was definitely wrong. People get really grossed out when I tell them about eating afore mentioned items. I’m getting ready to cook a tongue tomorrow & very much looking forward to eating it.

    Reply
    • Marillyn Beard says

      February 3, 2014 at 5:01 am

      I did not grow up eating the ‘strange meats’, but my kids are! I get interesting responses from people who think it is ‘gross’ to eat tongue or heart or whatever. They are totally mistaken and missing out! Hope you enjoyed your tongue 🙂 HA!

      Reply
  8. Anon says

    June 10, 2014 at 8:18 am

    I am tempted to try. I think I have tasted it once, and it was like tender beef. I, like you, didn’t grow up eating this stuff, but my husband is Chinese, so whenever we go for yum cha (I think you call it dim sum?) my 4 yr old is first to chow through her own bowl of tripe, and she will share her chicken feet!

    Reply
    • Marillyn Beard says

      June 11, 2014 at 4:08 am

      Hello Anon, it is like tender beef! So good. Sounds like your daughter is very adventurous… good for her!!

      Reply
  9. Anonymous says

    August 2, 2014 at 12:01 am

    thanks for all the good ideas. wondering why you do not save the skin to add to bones and whatever else for the next time you make beef stock?

    Reply
    • Marillyn Beard says

      August 6, 2014 at 5:05 pm

      I usually cook my tongue when I make bone broth, so I figured the skin has already been cooked long enough to release flavor and nutrients.

      Reply
  10. Denise Rootenberg says

    September 11, 2014 at 6:37 pm

    I absolutely love tongue, especially in a BBQ type sauce, and oxtail is the tastiest meat in existence.

    Reply
  11. Noel Miller says

    May 22, 2015 at 5:56 pm

    I have had kosher tongue before and really like it reminds me of corned beef,I am going to try to make it with pickle spice,let you know how it comes out.always had it with baked beans thethe tip of the tongue is the least fatty part.

    Reply
    • Marillyn Beard says

      May 22, 2015 at 8:21 pm

      Do let me know how it goes!

      Reply
  12. Patsy says

    November 5, 2015 at 6:26 pm

    My mother’s birthday is Saturday and I am going to cook a beet tongue we just love it.

    Reply
    • Marillyn Beard says

      November 8, 2015 at 2:23 am

      That’s great!! Hope you guys had a wonderful day celebrating her birthday 🙂

      Reply
      • Jo daniel says

        December 5, 2017 at 6:42 am

        Hi how do you cook pressed tongue , I’m looking for this receipe. Thanks

        Reply
        • Marillyn Beard says

          March 23, 2018 at 4:50 am

          Hello! Pressed tongue? I’m not sure what that is!

          Reply
  13. Larry Culling says

    November 10, 2015 at 10:21 pm

    I love both beef tongue and beef heart. Beef heart we cook using a bread dressing stuffed in it and baked. We will be using your recipe with the vegetables suggested and cooked in water to cook the one tonight. I love the tongue served as a lunch meat on bread.

    Reply
    • Marillyn Beard says

      November 10, 2015 at 11:51 pm

      Hello Larry!
      We love beef heart too! Enjoy the tongue and using it as lunch meat in sandwiches is a great idea!

      Reply
  14. ralph souza says

    January 7, 2016 at 10:29 pm

    love the info. also do u have a recipe for chicken cooked in coconut milk ? would love to try it. thank you. rb

    Reply
    • Marillyn Beard says

      January 12, 2016 at 4:22 am

      Thank you! No I do not have a recipe, but it would be easy to google up some recipes to try out 🙂

      Reply
  15. Marti says

    April 3, 2016 at 12:44 am

    My mom made tongue often. I was shocked the first time I saw it in the oven but had no problem eating it. Makes the best tacos and slivered into macaroni salad, is great.

    Reply
  16. Veronica says

    April 26, 2016 at 6:00 pm

    Where do you it beef heart nowadays? Walmart used to sell it but no anymore and I have called butchers (American) and they don’t sell them. And the Latin butcher near me only sell a few on a day I can’t drive there ;(.

    Reply
    • Veronica says

      April 26, 2016 at 6:02 pm

      I meant “buy it” in the USA.

      Reply
    • Marillyn Beard says

      June 8, 2016 at 6:25 pm

      Hi Veronica, It is best to buy beef heart from a local farmer. Especially ones that sell 1/4 cuts, 1/2 cuts or a whole cow for meat.

      Reply
      • Bruce says

        January 16, 2017 at 12:14 am

        Have you ever cooked tongue then put it on the grill, bbq tongue I think would be great

        Reply
        • Marillyn Beard says

          January 27, 2017 at 9:35 pm

          Bruce, I have not. Partly because its so soft, but it would be worth it to try!

          Reply
  17. mary says

    December 24, 2016 at 8:07 am

    I’m using your very helpful recipe for our tongue for our Christmas lunch. The smells coming from the kitchen is divine.

    Reply
  18. Taste of Iran says

    January 5, 2017 at 5:22 am

    This is something my father cooks once every 6 months, For anyone wondering how this tastes. If made correctly.. In my opinion it’s taste is fit for a king. My father usually makes the combination of tongue, and brain.. Slow cooked in broth with desired veggies as mentioned in the article. With fresh lemon squeezed over the meat. As for the broth we usually slice up pieces of bread and have a sort of bread soaked soup which is filled with flavours out of this world. Tis a shame he’s moved back to the mother land. Hence I’m researching how to make it my self. If only I spent one early morning watching him make it. Great article. Thank you

    Reply
  19. Julie says

    July 24, 2017 at 5:38 pm

    is this about pickled tongue or regular tongue

    Reply
    • Marillyn Beard says

      September 16, 2017 at 5:50 am

      Hi Julie! Regular tongue.

      Reply
  20. Patricia Wang says

    October 8, 2017 at 2:26 pm

    do you cover pot and simmer for 4 hrs.? or uncovered..I used a box of College Inn Bold stock and added celery/carrot/onion/garlic/sea salt/pepper corn and bayleaf…and water…do you have ideas for tongue stew?

    Reply
    • Marillyn Beard says

      March 23, 2018 at 4:56 am

      I cover the pot… you can simply shred up the tongue and use that in place of regular beef for any beef stew recipe 🙂

      Reply
  21. Sue Rodriguez says

    June 13, 2020 at 9:27 pm

    My grandmother cooked it and ground it up withonion carrots and garlic for a hearty hash! We ate it any meal with gravy on potatoes or with egg for breakfast or a patty fried for lunch. Very tasty indeed!

    Reply
    • Marillyn Beard says

      June 23, 2020 at 5:37 am

      Yum!!

      Reply
  22. Elbert Jones says

    November 27, 2020 at 3:51 pm

    I am glad that you wrote this article. Too many Americans have a negative attitude towards eating organ meats. Mainly because they recognize it when they see it at the grocery store. Others believe that ” Only POOR PEOPLE EAT ORGAN MEATS”. YOU’RE EATING BEEF!!

    Reply
    • Marillyn Beard says

      January 26, 2021 at 6:24 pm

      Haha! yep! its just another part of the cow!

      Reply

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