Boiled Beef's Tongue
Ingredients
Directions
Boil
Boil the tongue in water for 3 hours, skimming frequently when it begins to boil.
Finish
When tender, remove from heat, skin it, and set aside to cool.
Prepare before cooking
If using a pickled tongue, start with cold water.
If fresh, salt it thoroughly 30 minutes before cooking.
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
- Long simmering breaks down its connective tissue, making the meat tender and moist.
The step that matters
Skim the foam as the water boils. Foam and coagulated proteins rise to the surface when the water begins to boil. Skimming them off keeps the cooking liquid clearer and prevents bitter or cloudy flavours from settling into the meat.
“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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