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Boiled Beef Tongue

A boiled beef tongue, seasoned with coarse sea salt, served with or without skin.

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. Clean the tongues and place them in a kettle.

  2. Add enough water to cover the tongues and 1 cup of coarse sea salt.

Boil

  1. Add more water as it evaporates to keep the tongues covered until they are tender and easily pierced with a fork.

  2. Remove the tongues from the kettle.

Finish

  1. If serving immediately, remove the skin. If for future use, do not peel until needed.

  2. If using salt tongues, soak them overnight and omit the salt when boiling.

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 tongues
Is the main cut that becomes tender through long, gentle simmering.
Coarse sea salt
Seasons the tongues as they simmer in the water.

The step that matters

Keep the tongues fully covered with water. As water evaporates, exposed meat can dry out and toughen. Topping up the water keeps the tongues submerged so they cook evenly and become tender.

“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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