Beef Tongue
This fall-apart beef tongue is the star of our Persian Rosh Hashanah seder. I'm showing you a simple way to make it at home, with some great ideas for how to use the broth and leftovers.
Servings: 6
Calories: 14kcal
Ingredients
- 2-2.5 Ibs cow tongue
- 1 Onion yellow or white, quartered
- 2 Dried spicy peppers (or 1 fresh serrano, jalapeno, etc) optional
- 1 tbsp Black peppercorns
- 2 cloves Garlic peeled
- 2 Bay leaves
- 1 tbsp Sea salt 2-3 if not using kosher beef tongue
Instructions
- Add ingredients to a large pot.
- Fill the pot with enough water to cover the beef tongue by at least one inch.
- Bring water a boil, then reduce to a simmer.
- Cover the pot and simmer until the beef tongue is very tender. This should take about 4 hours.
- Test the tenderness by poking it with a fork.
- Take beef tongue out of the broth and peel off the outer membrane before it has cooled completely.
- If serving the tongue as is or for sandwiches you can slice into up into 1/4-1/2-inch pieces. You can also shred it at this stage.
Video
Notes
Reserve the beef broth (cooking liquid) and use it in recipes that call for beef broth.
The outer membrane is tough and inedible. Do not skip the step to remove it!
Note: Nutrition was calculated using cow heart instead of tongue since tongue was not an option.
Nutrition
Calories: 14kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.02g | Cholesterol: 0.4mg | Sodium: 1164mg | Potassium: 57mg | Fiber: 1g | Sugar: 1g | Vitamin A: 56IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 0.3mg
