Beef Tongue
Ingredients
Directions
Prepare
Wash the tongue with a brush using cold water; do not soak it.
Cook
Boil the tongue rapidly for the first 15 minutes in boiling water.
Then reduce heat and boil slowly for 4 to 5 hours until tender.
Finish
Skin the tongue while it is still hot.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Beef tongue
- The main protein; slow simmering breaks down its connective tissue until it turns tender.
The step that matters
Simmer slowly until tender. Connective tissue in tongue softens only with long, gentle simmering. Rapid boiling for the whole cook can toughen the meat and make it stringy, so the heat must be lowered after the first 15 minutes.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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