Tender Braised Beef Tongue, Simple and Delicious
Beef tongue is one of those overlooked cuts that surprises everyone with its incredible tenderness and deep, satisfying flavor. Easy to prepare with everyday ingredients, this recipe turns a humble cut into a comforting family meal that will quickly become a favorite.
🛒 Ingredients
6 servings
- 1 whole beef tongue
- 3 bay leaves
- 4 lemons
- 2 garlic cloves, minced
- ½ onion, finely chopped
- Vegetable oil (as needed)
- Ground black pepper, to taste
- Fresh parsley and chives, chopped
- Salt, to taste
- 1 tablespoon cornstarch
- Sweet paprika (optional)
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Directions
- 1
Rinse the tongue thoroughly under cold water, rubbing it with the juice of 2 lemons to remove impurities.
- 2
Place the tongue in a pressure cooker, cover with cold water, and add the bay leaves and the juice of one lemon.
- 3
Cook under pressure for 25 minutes from the moment the valve starts hissing, then turn off the heat and let it cool naturally.
- 4
Once cool enough to handle, peel off the thick outer skin with your hands — it slips off effortlessly.
- 5
Slice the tongue into even rounds, about ½ inch thick.
- 6
In a skillet, sauté the garlic and onion in a drizzle of oil until lightly golden.
- 7
Add a splash of water, season with salt, pepper, and paprika, then stir in the cornstarch dissolved in a little cold water.
- 8
Add the sliced tongue to the pan and simmer over low heat for 15 minutes, turning once halfway through.
- 9
Finish with fresh parsley and chives, adjust seasoning, and serve hot alongside white rice.
💡 Chef's Tip
Cooked beef tongue freezes beautifully — slice and store portions for quick weeknight meals. A splash of dry white wine in the sauce adds extra depth.
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