📝 About This Recipe
Often overlooked but prized by gourmands, beef tongue is transformed into a melt-in-your-mouth delicacy through a dual-process of gentle poaching and high-heat roasting. This recipe yields a meat so tender it rivals the finest brisket, finished with a crisp, savory crust of garlic and fresh herbs. It is a sophisticated, nose-to-tail masterpiece that honors traditional European techniques while delivering a modern, bold flavor profile.
🥗 Ingredients
The Braising Liquid
- 3 pounds Fresh Beef Tongue (cleaned and rinsed)
- 1 large Yellow Onion (quartered)
- 2 medium Carrots (roughly chopped)
- 2 pieces Celery Stalks (roughly chopped)
- 6 pieces Garlic Cloves (smashed)
- 1 tablespoon Black Peppercorns (whole)
- 3 pieces Bay Leaves (dried)
- 2 tablespoons Kosher Salt
The Roasting Rub
- 3 tablespoons Extra Virgin Olive Oil
- 4 cloves Garlic (minced into a paste)
- 1 tablespoon Fresh Rosemary (finely chopped)
- 1 tablespoon Fresh Thyme (finely chopped)
- 1 teaspoon Smoked Paprika (pimentón)
- 1 teaspoon Black Pepper (freshly cracked)
Garnish & Finishing
- 1 pinch Flaky Sea Salt (for finishing)
- 2 tablespoons Fresh Parsley (chopped)
- 1 piece Lemon Wedges (for serving)
👨🍳 Instructions
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1
Place the beef tongue in a large stockpot and cover with cold water. Bring to a boil for 5 minutes, then drain and rinse the tongue to remove any initial impurities.
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2
Return the tongue to the pot. Add the onion, carrots, celery, smashed garlic, peppercorns, bay leaves, and salt. Fill with enough fresh water to cover the tongue by at least 2 inches.
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3
Bring the liquid to a gentle simmer over medium-high heat. Once simmering, reduce heat to low, cover partially, and cook for 3 to 3.5 hours. The tongue is ready when a knife slides into the thickest part with zero resistance.
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4
While the meat simmers, preheat your oven to 425°F (220°C) to prepare for the roasting stage.
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5
Carefully remove the tongue from the hot liquid and place it on a cutting board. While it is still warm (but safe to touch), use a sharp paring knife to nick the outer skin.
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6
Peel away the tough outer skin and any gristle or fat from the base of the tongue. The skin should come off easily if the meat is sufficiently cooked; if it sticks, return to the pot for another 20 minutes.
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7
In a small bowl, whisk together the olive oil, minced garlic paste, chopped rosemary, thyme, smoked paprika, and cracked black pepper.
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8
Pat the peeled tongue completely dry with paper towels. This is crucial for achieving a good roast and preventing steaming.
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9
Place the tongue in a roasting pan and rub the herb-oil mixture all over the surface, ensuring an even coating.
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10
Roast in the preheated oven for 20-25 minutes, basting once halfway through with the juices in the pan, until the exterior is browned and slightly crisp.
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11
Remove from the oven and let the meat rest for 10 minutes. This allows the juices to redistribute, ensuring every slice is moist.
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12
Slice the tongue crosswise into 1/2-inch thick medallions. Arrange on a warmed platter, sprinkle with flaky sea salt and fresh parsley, and serve immediately.
💡 Chef's Tips
Do not skip the initial 5-minute boil and rinse; it ensures a cleaner flavor in the final dish. Always peel the tongue while it is still warm; once it cools completely, the skin becomes much harder to remove. If you have time, let the tongue cool in its braising liquid for 30 minutes before peeling to keep it extra juicy. Save the braising liquid! Strain it and use it as a rich beef stock for soups or risotto. For an even crispier finish, you can sear the sliced medallions in a cast-iron skillet with butter for 1 minute per side after roasting.
🍽️ Serving Suggestions
Serve with a side of pungent horseradish cream or a vibrant Salsa Verde to cut through the richness. Pairs beautifully with buttery mashed potatoes or a silky parsnip purée. A crisp arugula salad with a lemon vinaigrette provides a refreshing contrast to the savory meat. For a wine pairing, choose a medium-bodied red with good acidity, such as a Pinot Noir or a Cabernet Franc. Excellent served on toasted rye bread with spicy mustard for a gourmet sandwich experience.