Recipes

Beef Tongue

Ori Menashe

Chef/Co-Owner

Bestia

Los Angeles
Calif.
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Menu Price: 
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Food Cost: 
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Yield: 
4 servings
Ingredients: 
1
each
Grass-Fed Beef Tongue, Large
4
qt
Water
1
each
Spanish Yellow Onion
1
each
Carrot, Large
1
each
Celery Stalk
1
each
Bay Leaf
1
each
Garlic Head, Split
10
each
Black Peppercorns
3
each
Thyme Sprigs
1/2
c
Kosher Salt
1
To tenderize beef tongue, use a mallet and strike all areas of tongue until it becomes soft. Let come to room temperature. In a medium saucepot, add water and remaining ingredients and bring to a boil. Once water comes to a boil, add room-temperature tongue. Once liquid returns to a boil, lower heat to medium-low. Let tongue cook over medium-low for about 4 to 4 1/2 hours. When tongue is tender, turn heat completely off and allow to rest in water for 30 minutes. Pull tongue out of water and peel, then let cool in refrigerator. Reserve until needed. Before serving, slice against grain in 1-centimeter slices.
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