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beef tongue from The Jewish Kitchen
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Beef Tongue

Tasty from the all the spices and very tender. Try it on a sandwich, a salad, or sliced with cabbage, potatoes, or some classic deli sides.
Course Lunch
Cuisine Jewish
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 6 people

Ingredients

  • 4-5 lbs. Kosher beef tongue
  • 1 large carrot, cut into medium chunks
  • 1 large onion, cut into large chunks
  • 1 bay leaf
  • 2 clove garlic chopped
  • 2 tsp. Kosher salt
  • 1/2 tsp. black pepper

Instructions

  1. Place tongue in a large stock pot and add water to cover. Bring to a boil on high heat. When water is dark in color, remove tongue and clean pot. Return the tongue to the clean pot and add more water to cover and the spices. Bring to a boil again.
  2. Add the carrots and the onions and reduce heat to medium. If more water is need, add only boiling water to the pot to cover the meat. Cover the pot and cook for about 3 1/2 hours. Check often and add boiling water as needed.
  3. Remove when meat is fork tender. Let cool and peel off the outer skin. Slice and serve.