Getting beef tongue right comes down to two things: patience and a hot pan. We simmer it low and slow until it literally melts, then sear it to get a golden, caramelized crust. It takes a little time, but the actual hands-on work is minimal.
Pair with Zina’s Wheatberry Salad, or Black Bean Salad for a bold, balanced plate where the bright, fresh flavors cut right through the rich, savory meat.
The Ingredients
- The Meat: 1 whole Beef Tongue (about 2.5–3.5 lbs).
- The Broth Base: 1 Onion, 1 Carrot, a few Bay Leaves, Allspice, and Salt.
- For the Sear: Olive Oil, 1 fresh Rosemary sprig, 1 Garlic clove (smashed).
The Process
- Simmer: Place the tongue in cold water, bring to a boil, and skim the top. Add veggies and spices. Simmer on low for 3–3.5 hours (or sous-vide at 165°F for 24 hours) until tender.
- Shock & Peel: Transfer the hot tongue straight into an ice bath for 2 minutes. The skin will peel off in one quick motion.
- Slice: Cut the peeled tongue into thick slices (about 1 inch).
- Sear: Heat a grill pan with olive oil, smashed garlic, and rosemary until smoking hot. Sear the slices for 2 minutes per side until beautifully caramelized.
👨🍳 Chef's Note: The ice bath is not optional. Try peeling a hot tongue without shocking it first, and you’ll regret it immediately. Do the ice bath, and peel it in seconds.
