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Smoked Tongue

Smoked beef tongue boiled until tender, served hot or cold with optional tomato sauce.

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

Ingredients

Directions

Prepare

  1. Soak the beef tongue in cold water for 1 hour.

  2. Drain the water and place the tongue in a pot with fresh cold water.

  3. Bring to a boil, then drain the water again.

Cook and finish

  1. Add fresh cold water and boil until tender.

  2. Remove the skin, roots, and fat.

  3. Serve hot or cold, with tomato sauce if serving hot.

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 protein; its connective tissue softens into tender meat during long simmering.

The step that matters

Boil until tender. Beef tongue is tough connective tissue that only becomes tender with sustained, gentle simmering. Stopping early leaves it chewy, so keep it simmering until a fork slides in easily.

“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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