Q&A for How to Cook Beef Tongue

Yes! Do a light cut into it, just deep enough to cut the first outer layer so you can start to peel it off. Once the outer layer is peeled off the entire tongue you may start your recipe.

It's simple, actually. Just start a pot of boiling water, put the tongue inside for about a minute then take it out and chill it in ice water.

It depends on the size of the tongue but as a general rule cook at low heat for a long time rather than cook quickly at high heat. Tongue has collagen which will toughen the meat if cooked too quickly but will add a wonderful richness if cooked gently. If cooked at a low temperature, allow 55 minutes per pound of tongue. If boiling the tongue, you will know it is done when the skin of the top of the tongue takes on a blistered appearance.

Yes. Boil the tongue first, then the fattier slices can be grilled on a plate or under a broiled until they form a browned skin. If you want to start with the tongue uncooked, slice it lengthwise and sear it at a high heat on an oiled hotplate or broiler to seal the meat, then cook slowly until heated thoroughly.

Yes. It can be cut into thinner slices after it's frozen; this method is mostly used when you want to use it in making tongue sandwiches.

Marinate it with salt and pepper and a bit of oil. Put it in the oven at 450ºF. Cook until done.

Yes. Add all aromatic herbs and veggies to the bottom, and put the frozen tongue on top. Cook overnight or for seven to eight hours.

Anything cooked at such a low temperature will take a very long time to cook and should be carefully monitored so it does not dry out. If you wish to cook the beef tongue at such a low temperature, slice it several times lengthwise, then place it in a covered pan with your vegetables, herbs and water. Check it at least once an hour and baste the meat and check broth levels. Due to the very low temperatures expect at least three hours of cooking time per pound of meat, if not longer. Adding vegetables to the pan will increase the cook time. Using a crock pot on medium (to get it warm) then leaving it on low is safer and requires less vigilance while still yielding a good result.

Yes! It makes the best soup, and you can add it right into the crock pot and keep on cooking. I've made vegetable soup, chicken gumbo, vegetable beef, etc. Use your imagination!

You could. You would be best using any sauce that goes well with beef, as beef tongue has a very pronounced beef flavor.

Use an immersion blender and blend them into the broth or strain out and discard them. Then use the broth for soup, stew or cooking liquid for another dish.

Yes, 15 minutes per pound. Be sure to cover with liquid and add the vegetables and seasonings from the recipe. Add just enough liquid to cover the tongue.