Beef tongue

A true classic that deserves a comeback: Beef tongue becomes wonderfully tender and juicy when cooked slowly, with a rich, aromatic beef flavour.

Our beef tongue is uncured, giving you plenty of freedom when it comes to preparation. Traditionally, you can gently cook it with soup vegetables and spices, then remove the outer skin and serve it in thin slices with a rich sauce. But it also works beautifully in more modern dishes: once cooked, beef tongue can be briefly pan-fried or grilled and used in sandwiches or tacos.

A cut for anyone who loves traditional meat dishes – or wants to rediscover a classic in a whole new way.

Classic: Slow-Cooked Beef Tongue

Before cooking, rinse the beef tongue thoroughly under cold water. Then place it in a sufficiently large pot and cover it completely, or as much as possible, with water. For a flavourful cooking broth, you can add onions, carrots, celery, leeks, bay leaves, peppercorns and juniper berries. As our beef tongue is uncured, you can season and salt the broth entirely to your taste.

Bring the liquid to the boil once, then reduce the heat. The beef tongue should now simmer gently over low to medium heat rather than boiling vigorously. Depending on its size, it will take approximately 2.5 to 4 hours. It is ready when the meat feels noticeably tender when pierced.

Removing the Skin from the Beef Tongue

Once cooked, remove the beef tongue from the broth and allow it to cool briefly. The firm outer skin is easiest to remove while the tongue is still warm. If necessary, carefully loosen the skin at one point with a knife and then peel it away. Any coarse connective tissue or excess tissue at the thicker end can also be trimmed off.

The meat is then ready to serve: simply slice it across the grain and enjoy it with potatoes, vegetables and, for example, a horseradish, mustard or rich brown sauce.

Or: Sear It After Cooking

Beef tongue does not have to be served only in the traditional way. Once fully cooked and skinned, it is excellent for further preparation.

Cut the meat into slightly thicker slices and sear briefly on both sides in a hot pan with a little oil or butter until a nicely browned crust develops. This method also works well on the grill.

Prepared this way, this traditional cut can become a hearty filling for tacos and sandwiches or an unusual meat dish served with spicy sauces, herbs and roasted vegetables.

Tip: Don’t discard the flavourful cooking broth. Once strained, it makes an excellent base for a sauce or broth.