Braised Beef Toungue

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Braised Beef Toungue

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Braised beef tongue... oh boy you say... hmm what else we got here oh there is a fillet steak I'll go for that....ok now I am not trying to be Mr. educate of what parts of Mr. Cow you might want to tackle but this overlooked and underused part is really a tender and delicious part of the animal( after braising ) that has tons of flavor. Any time you have a muscle working hard like chicken thighs you are going to get distinctive flavor you wont get on the Paris Hilton of steaks the tenderloin or a chicken breast. We really need to be eating the entire animal. What we are doing now by only eating the breast, tenderloin, rib eye, salmon, tuna, cod is pretty much like killing an hippopotamus for its back leg tendon or killing bald eagles for thier beaks or more true to what the hell is going on KILLING SHARKS FOR SHARK FIN SOUP! Enough already get down to your butcher and give this one a spin.



Braised Beef Toungue

On 23/03/2011 (Wednesday) at 12:22 am by Benny.
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  • Prep Time:
    180 min
  • Cook Time:
    70 min
  • Ready Time:
    4 hour, 10 min


4 none


  • 1 one pound beef toungue sliced 1/4 inch thick
  • 1 celery rib chopped fine
  • 1 onion finely chopped
  • 3 cloves garlic chopped fine
  • white wine enough to cover tongue
  • 1 chopped tomato
  • juice of a lemon
  • 2 tablespoons grated parmesean cheese
  • 1 teaspoon sugar
  • olive oil
  • 1 chili chopped
  • yellow pepper chopped
  • 3 cups chicken stock
  • 2 tablespoons unsalted butter


Start by covering the sliced beef tongue in the white wine and set aside in the fridge for a couple hours or overnight.. To cook the tongue, in a pot bring the chicken stock to a hard simmer (right before boiling) and place the tongue slices in there and cook for about 45 min to an hour checking them until they are nice and tender but still have a little give, take out and set aside.

In a hot pan put the butter and some olive oil , begin to sweat the onions, garlic, lemon juice,  peppers with some kosher salt until they are translucent and breaking down. Now add the chopped tomato and cook for another 5 min or so. now add some of the chicken stock  about a cup sugar and the tongue.  Begin to reduce the liquid down.

Once it is starting to get to the almost dry stage add a teaspoon of Parmesan cheese and once it has all come together and you have a nice thick rich sauce clinging to the tongue its time to serve and finish with a little drizzle of olive oil. This is just great with some fantastic red wine and a perfect starter.

Beef tongue, its the new rage! …ya right but bloody delicious :)

About Benny

Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald’s is cheaper than eating homemade I will prove anyone wrong.

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