Beef Tongue
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Cook the tongue
Place the beef tongue in a large pot and cover it with water.
Add a generous amount of coarse sea salt to the water.
Bring the water to a boil, then reduce the heat and simmer for about 2 to 3 hours until the tongue is tender.
Peel and serve
Remove the tongue from the pot and let it cool slightly before peeling off the skin.
Slice and serve as desired.
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
- Forms the main meat, becoming tender and rich as its connective tissue breaks down during slow simmering.
The step that matters
Simmering until tender. Beef tongue is dense with connective tissue that needs long, gentle simmering to break down into gelatin. Boiling hard can toughen the outer meat and make the texture uneven, so keep the water at a gentle simmer.
“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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