Best 4 Boiled Tongue Recipes

Boiled tongue is a traditional dish that has been enjoyed for centuries. It is a flavorful and versatile cut of meat that can be used in a variety of dishes, ranging from hearty soups and stews to elegant appetizers and salads. With its tender texture and slightly salty flavor, boiled tongue is a delicacy that is sure to impress your guests. Whether you are a seasoned chef or a home cook looking to try something new, this article will guide you through the process of selecting, preparing, and cooking boiled tongue to perfection.

Check out the recipes below so you can choose the best recipe for yourself!

BOILED TONGUE

Boiled Tongue image

My Mother use to boil the heck out of it, and then peel the very thick skin, and serve it up on a platter for Sunday dinner - mmmmmm! I can't believe now that all us kids used to fight over the tip, and the next day - tongue sandwich to school with lots of mayonnaise.

Provided by BLOSSOMFARM

Categories 100+ Everyday Cooking Recipes

Time 3h

Yield 6

Number Of Ingredients 2

Ingredients

1 beef tongue
1 teaspoon salt

Steps:

Place the tongue in a soup pot with the salt, and add enough water to cover. Bring to a boil, and cook until the outer skin begins to peel off, about 2 1/2 to 3 hours. Peel off the thick outer skin, and serve.

Nutrition Facts : Calories 470.1 calories, Cholesterol 218.5 mg, Fat 36.9 g, Protein 31.9 g, SaturatedFat 13.4 g, Sodium 495.2 mg

BRAISED TONGUE

Braised Tongue image

Beef tongue has none of the characteristic challenges of other ''off-cuts'' - its taste is clean and beefy and its texture is firm and fleshy. Once braised, be sure to peel it while still warm and return it to its braising liquid to remain moist. The cooked tongue will keep in the refrigerator for a week and can be used as a sandwich meat, a warm main dinner course, a cold meat salad for lunch - in almost all the ways you might use a beef tenderloin.

Provided by Gabrielle Hamilton

Categories appetizer

Time 5h

Yield Serves 6

Number Of Ingredients 13

Ingredients

3 tablespoons neutral oil, like grapeseed or vegetable
2 Spanish onions, roughly chopped
2 ribs celery, roughly chopped
1 large carrot, peeled and roughly chopped
1 3- to 3 1/2-pound beef tongue, rinsed
12 parsley stems
2 dried bay leaves
1/2 tablespoon black peppercorns
4 tablespoons red-wine vinegar
1 tablespoon kosher salt
Sauce gribiche (see recipe)
Fresh parsley
Extra-virgin olive oil

Steps:

Pour the neutral oil into a large, heavy-bottomed Dutch oven set over medium heat. Sweat onion 5 minutes, stirring constantly so no color develops.
Add the celery and carrot and 3 tablespoons of water. Cover with a tightfitting lid, and let the vegetables steam for a few minutes, being careful not to scorch. Add more water if necessary.
Arrange the tongue in the pot, and add the parsley stems, bay leaves, peppercorns, red-wine vinegar and salt. Pour in enough water to just barely cover the tongue. Cover with a lid, and bring to a boil.
Once the tongue braise has come to a boil, remove the lid, and reduce to a simmer. Cut a round of parchment the diameter of the pot and set it directly on top of the braising liquid. Simmer the tongue 4 hours, adding more water if needed to keep the tongue just covered. The tongue tends to suck up a lot of water quite quickly.
Remove the tongue from the braising liquid. Strain the braising liquid (discard the solids), and return liquid to the pot. Peel the thick outer skin off the tongue while it is still warm. Trim off any fat or gristle, then return the tongue to the braising liquid and let cool completely.
To serve, cut the tongue crosswise into thin slices, and arrange on a platter in a single layer. Drizzle with a few drops of the braising liquid. Spoon the gribiche over the tongue, and top with some fresh-picked parsley leaves and a generous glug of olive oil.

Nutrition Facts : @context http, Calories 535, UnsaturatedFat 21 grams, Carbohydrate 14 grams, Fat 38 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 15 grams, Sodium 786 milligrams, Sugar 3 grams

LENGUA (BEEF TONGUE)

Lengua (Beef Tongue) image

This beef tongue takes a little time to prepare but is very tasty served in some warm corn tortillas.

Provided by Java_Girl

Categories World Cuisine Recipes Latin American Mexican

Time 4h10m

Yield 16

Number Of Ingredients 8

Ingredients

1 beef tongue
1 large onion, chopped, divided
2 cloves garlic
3 tablespoons salt
1 whole jalapeno pepper, stemmed
3 whole tomatoes
2 whole jalapeno peppers, stemmed
2 tablespoons vegetable oil

Steps:

Place the tongue, half of the chopped onion, garlic cloves, 3 tablespoons salt, and 1 jalapeno pepper into a large pot. Fill with water to cover the tongue by several inches, then bring to a boil over high heat. Reduce heat to medium-low; cover and simmer until very tender, 3 to 4 hours. Remove the tongue from the water and allow to cool. Reserve the liquid. Once the tongue has cooled, peel off the tough outer skin, then shred the meat using two forks.
Bring a large saucepan of water to a boil over high heat. Add the whole tomatoes and 2 jalapeno peppers; boil until the vegetables are tender. Place the vegetables into a blender, and puree until smooth. Heat the vegetable oil in a large skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes.
Once the onion has softened, stir in the shredded beef tongue and tomato salsa. Bring to a simmer, stirring occasionally, then pour in 2 cups of the reserved cooking liquid. Cook and stir until the liquid has evaporated, leaving moist, flavorful meat, about 20 minutes.

Nutrition Facts : Calories 201.4 calories, Carbohydrate 2.2 g, Cholesterol 81.9 mg, Fat 15.6 g, Fiber 0.6 g, Protein 12.4 g, SaturatedFat 5.3 g, Sodium 1350.3 mg, Sugar 1.2 g

PICKLED TONGUE

Pickled Tongue image

Make and share this Pickled Tongue recipe from Food.com.

Provided by Cathleen Colbert

Categories Meat

Time P7DT5m

Yield 1 togue

Number Of Ingredients 9

Ingredients

1 beef tongue
3 cups vinegar
4 cups water
1 cup sugar (to taste)
2 large onions, sliced
1 teaspoon pickling spices
1 teaspoon mustard seeds
1 bay leaf
6 garlic cloves

Steps:

Boil tongue in salt water for 3 hours. Peel skin from the tongue.
Mix remaining ingredients in a large, nonreactive pot and bring to a boil.
Add meat and boil for 10 minutes.
Cool and store in refridgerator for one week.
Slice tongue thinly to serve.

Tips:

Choose the Right Tongue: Select a fresh or frozen beef tongue that is firm and has a light pink color. Avoid tongues that are slimy or have an off odor.
Thoroughly Clean the Tongue: Rinse the tongue under cold water and remove any excess fat or lymph nodes. Use a sharp knife to trim away any discolored areas or blemishes.
Boil the Tongue Properly: Place the tongue in a large pot and cover it with cold water. Bring to a boil over high heat, then reduce heat to low and simmer for 2-3 hours, or until the tongue is tender. Skim off any impurities that rise to the surface during cooking.
Remove the Skin: Once the tongue is cooked, remove it from the pot and let it cool slightly. Use a sharp knife to peel off the outer skin, starting from the tip of the tongue and working your way down.
Slice and Serve: Slice the tongue into thin slices and serve it immediately with your favorite accompaniments, such as horseradish sauce, mustard, or pickled vegetables.

Conclusion:

Preparing boiled tongue may seem like a daunting task, but it is a delicious and versatile dish that can be enjoyed in a variety of ways. With careful preparation and cooking, you can create a tender and flavorful tongue that will impress your family and friends. So next time you're looking for a unique and satisfying meal, give boiled tongue a try - you won't be disappointed!