how do you cook beef tongue so that it's tender not chewy?

Answer 1

Actually, beef tongue is one of the most delicious things ever! If cooked correctly, of course. Here is what I do:
1. Choose a good tongue (the smaller, the better).
2. Wash it carefully.
3. Put it in a saucepan, cover with cold water, add some peppers (whole, not ground!), bay leaf, a piece of carrot, a piece of a celery root and boil it for at least 2 hours at minimal to average heat. (You can easily understand when the tongue is ready - knife easily goes into it, like in ham or something like this. Then salt it).
4. When the tongue is ready, IMMEDIATELY put it into cold water and peel. This is very easy when water is cold and you are quick. :)
Well, you have a wonderful, tender and delicious tongue. Now you can do what you like. I prefer to slice it and serve with mashed potatoes and some traditional sauces: horse-radish or mustard. Or else you can cover slices of tongue with grated cheese and bake for a minute.
I have some other secrets, too. If you like this one, contact me! Bon appetite! :)

Answer 2

This Site Might Help You.

RE:
how do you cook beef tongue so that it's tender not chewy?

Answer 3

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 4

cook beef tongue tender chewy

Answer 5

I would stew it for several hours
(3-5)
I have actually have tender beef tounge in a mexican restaurant so I know it's possible.

Answer 6

Slowly boil it in a pot of water with 1 bay leaf a few cloves and coloured pepper corns. Add 2 table spoons of vinegar when boiling. this takes about 2.5 to3 hours. peel skin off of tongue when hot.slice and you will have the most tender beef tongue you aste

Answer 7

As a former chef and pardon the pun I have had my share of tongue, smoked, pickled and fresh, true as most have said it is a tough muscle, it is one in the cow that get the most work, so slow cooking is best, 3 hours in a pot or even longer in a crockpot.

Fresh can be treated like a pot roast, pickled and smoked is nice braised and then a short roast in the oven like a blade or chuck roast, I am partial to a sweet sauce that I firsr had as and apprentice, the chef would combine mustard, brown sugar, Heinz 57 sauce and a bit of garlic, and remove the skin from the tongue and roast it while basting the tongue, it was almost like a sweet glazed ham, a bit faty but I still can remember it to this day.

Smaller pork and lamb tongues are good done in the braising manner also, the leftover can be cut and made into a stew the next day.

Answer 8

beef tongue


1 Beef tongue
1/2 cup Vinegar
1/2 cup Sugar
1 Tbsp. Cornstarch, (or flour)
1 cup Raisins
1 Bay leaf
Salt and Pepper to taste
Note: I like to add at least 3-4 garlic cloves as well as large chunks of celery, carrot and onion to the pot.

Directions
Put the tongue into a pot with the bay leaf and cover with water.
Bring to a low boil and simmer for about 3 hours, skimming off any scum that may rise to the top.
Remove the tongue and skin it. Keep the tongue warm while making the sauce.
Boil the water that the tongue was cooked in, reducing it to about 1 cup.
Add the vinegar and the sugar, and stir until the sugar is dissolved. Add the raisins, and taste the sauce, adjusting the sugar and vinegar.
Dissolve the cornstarch (or flour) in some water, bring the sauce to the boil, and add the thickener.
Slice the tongue fairly thinly, and spoon some sauce over it to serve.

Answer 9

I want to make you hot for ox tongue in madeira. But Idon`t know the translation of all ingredients. So sorry. I cook the tongue in a pressure pot for one hour and make a white souce with 100 ml madeira and portabellos. Serve in a circle of rice drink a mild riesling.
Greetings from Hamburg, Germany
Heinz

soccer it is not sharp, it is very, very mild and light.

Answer 10

I have had tongue tacos. The meat is extremely tender. If you know any Mexican or Jewish folks they may be able to help you with advice.