To Dress Beef Tongues
Ingredients
Directions
Prepare
If the tongue has been pickled for a long time, soak it in cold water for 3-4 hours before boiling.
If the tongue has been smoked and hung for a long time, soak it in water for 5-6 hours to soften.
Boil
Boil the tongue in water for five hours until tender.
Bring the tongue to a gentle boil, then simmer until tender.
After two hours, remove any scum that rises to the surface.
Add a handful of sweet herbs to enhance the flavor.
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 cut; long simmering breaks down its tough connective tissue until tender.
- Sweet herbs
- Add aroma to the cooking liquid, flavoring the tongue as it simmers.
The step that matters
Simmer gently until tender. A rolling boil toughens meat proteins and can break the tongue apart. Gentle simmering lets collagen slowly soften into tender meat over several hours.
“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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