with the following certification statements additionally provided on a FSIS Letterhead Certificate:
- The product came from birds that lived in an area free of exotic Newcastle disease and highly pathogenic notifiable avian influenza (HPNAI) for at least 21 days before they were killed.
Tongues, also known as beef tongue or ox tongue refer to the tongue muscle from cattle. They are an unusual yet tasty meat that can be prepared in many ways. While not commonly eaten in many Western cultures, beef tongue has been enjoyed around the world for centuries.
In this complete guide, we’ll cover everything you need to know about beef tongues – what they are, how to choose them, how to prepare them, and popular recipes. Whether you’re new to cooking tongue or looking to expand your recipe repertoire, read on to learn all about this unique ingredient.
What Exactly is Beef Tongue?
Beef tongue is the tongue muscle of cattle. Inside a cow’s head the tongue is a strong, muscular organ used for swallowing food. When removed from the animal and cooked it becomes a tender, flavorful meat.
Tongues are composed almost entirely of muscle fibers. Unlike many other cuts of beef, they do not contain much fat or connective tissue. This gives beef tongue a firm, dense texture when cooked. The meat has a rich, beefy flavor that is more intense than typical steak cuts.
Fresh tongues are pinkish-red in color with a rough, bumpy top texture. This is from the many tiny projections called papillae that cover the surface of the tongue. These contain the taste buds of the animal and give each tongue its unique rough appearance.
Choosing the Best Beef Tongues
When selecting beef tongues, here are some tips for picking the freshest, best quality:
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Look for tongues with a bright red color without any gray or brown spots. Discoloration is a sign of age.
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Choose tongues that feel heavy for their size with no indentations or missing pieces.
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Seek out tongues packaged in cryovac plastic with minimal liquid. Excess blood or purge indicates mishandling.
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For whole tongues, make sure the root area at the back is intact, not trimmed off.
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Check that the tongue has not been frozen and thawed, which can degrade taste and texture.
Getting tongues from a trusted butcher ensures you get high-quality, carefully handled product.
How to Prepare Beef Tongue for Cooking
Before cooking, beef tongues need some initial preparation:
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Remove outer skin: Use a sharp knife to peel off the thin outer membrane covering the tongue.
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Trim excess fat: Cut away any hard fat deposits around the base and sides.
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Remove bones: At the back are several small bones that should be trimmed out.
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Split lengthwise (optional): Tongues can be split partway into two halves before cooking for more even thickness.
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Rinse and pat dry: Give the tongue a good rinse then pat it completely dry with paper towels before seasoning or marinating.
Once prepped, the beef tongue is ready for your cooking method of choice.
Cooking Methods for Beef Tongue
Tongues can be cooked using almost any moist-heat method. Here are some of the most popular preparation techniques:
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Braising: Low, slow cooking by braising makes tongues fall-apart tender. They are simmered for hours in aromatic liquid.
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Stewing: Stewing in flavorful sauce or gravy produces similar results to braising.
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Boiling: After an initial boil, tongues can be simmered in broth or water for a few hours.
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Poaching: Gently poaching in flavorful poaching liquid keeps tongues moist.
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Steaming: An East Asian technique, steaming renders tongues soft and juicy.
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Grilling/Smoking: Quick grilling or smoking over low heat gives great charred, smoky flavors.
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Sous vide: The sous vide technique cooks tongue to perfect doneness in a controlled water bath.
These wet cooking methods all yield tender, succulent beef tongue ready to slice and serve.
Serving Ideas and Popular Beef Tongue Recipes
Once cooked, sliced tongues make a fantastic addition to sandwiches, tacos, soups, and salads. Here are some classic recipes from around the world:
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Lengua tacos: Slow-cooked tongue shined in Mexican cuisine when made into tacos with salsa and garnishes.
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Langue de boeuf: A French preparation where boiled tongue is pressed, sliced thin, and dressed with mustard sauce.
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Lingua in umido: Italian-style stewed beef tongue in tomato and vegetable sauce.
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Solyanka: A hearty Russian soup featuring chunks of tender braised tongue.
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Tongue hash: Diced cooked tongue fried together with onions and seasonings.
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Tongue sandwiches: Thinly sliced tongue makes delicious cold cut sandwiches.
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