protein

Beef Tongue

Name: Beef Tongue
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 4 servings
Ingredients: 1.1 kg (2½ lb) beef tongue; ½ bay leaves; ¾ tsp dried marjoram; ¾ tsp dried thyme; ¼ tsp dried oregano; ½ yellow onion; 1½ tbsp white vinegar

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Prep

15 minutes

Cook

5–6 hours

Total

6 hr 15 min

Serves

4 servings

Sliced braised beef tongue on a cutting board with herbs

Tender, silky, and deeply savory, beef tongue braised with vinegar and aromatics until it's soft enough to slice paper thin. The texture surprises most people who think they won't like it.

Ingredients

1.1 kg (2½ lb) beef tongue
½ bay leaves
¾ tsp dried marjoram
¾ tsp dried thyme
¼ tsp dried oregano
½ yellow onion
1½ tbsp white vinegar

Instructions

1
Place tongues in a large stock pot. Cover completely with water.
2
Add bay leaves, marjoram, thyme, oregano, onion, and vinegar.
3
Bring to a simmer and cook for 5–6 hours, skimming foam from the top occasionally.
4
The tongue is done when a skewer slides in and out of the thickest part with no resistance.
5
Let cool in the cooking liquid until easy to handle.
6
While still warm, peel the outer skin off, it comes away in strips. If it's not peeling, it needs more time.
7
Slice thin before serving.

Cook's Note

Peel the skin while the tongue is still warm, once it cools fully, the skin gets harder to remove. If a piece tears rather than peeling cleanly, the tongue needs more cooking time. Slice across the grain for the most tender result.

Best Served With

Sliced thin in tacos with salsa verde, white onion, and cilantro. Also good in tortas.

Why This Recipe Works

Beef tongue is mostly muscle and collagen. Long simmering breaks down the collagen into gelatin, which gives the meat its soft, almost silky texture. Vinegar in the broth helps tenderize the meat and adds a subtle tang to the finished slices.

Make It Yours

Add garlic cloves to the broth for more depth
Use the cooking liquid as a base for a thin sauce or consommé
Season sliced tongue with a little salt and lime before serving
Sear slices quickly in a hot pan to add color before serving in tacos

Leftover Strategy

Keeps refrigerated for 5 days, ideally stored in the cooking liquid. Reheat slices briefly in a hot pan.

Want to impress guests with this dish? Ask Jeff →

Pairing

A cold Mexican lager or a glass of mezcal. Simple, clean drinks work best with the rich, savory flavor of tongue.