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Boiled Beef Tongue

A boiled beef tongue, cooked until tender, then peeled and cooled or stored.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Boiled Beef Tongue

Ingredients

Directions

Prepare

  1. Place a pot on the fire and fill it with enough water to cover the tongue.

  2. Wash the tongue clean and add it to the pot with the salt.

Boil

  1. Keep the water boiling and add more if it evaporates to keep the tongue covered.

  2. Boil until the tongue is tender and can be easily pierced with a fork.

  3. Remove the tongue from the pot.

Finish

  1. If using immediately, peel off the skin and let it cool.

  2. If storing for later use, do not peel until ready to serve.

Recipe from a historical cookbook (Internet Archive).

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
Is the main piece of meat that becomes tender through long simmering.
Coarse sea salt
Seasons the meat and the cooking water during the long boil.

The step that matters

Keep the tongue fully covered while boiling. If the water drops below the tongue and it is exposed, the exposed part can dry out and toughen. Adding more water as it evaporates keeps the whole tongue submerged and cooking evenly.

“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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