BBQ Beef Tongue
Updated June 23, 2023
- Total Time
- 5 hours
- Rating
- Comments
- Read comments
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Ingredients
- 1beef tongue, 2 to 3 pounds, rinsed
- ½carrot, diced
- 1celery stalk, diced
- 1medium onion, diced
- 2thyme sprigs
- 1cup flat-leaf parsley
- 1teaspoon black peppercorns
- 2tablespoons Chinese or Thai barbecue sauce
- 1quart veal or beef stock
- 2quarts chicken stock
- 2½cups arugula or baby spinach
- 1tablespoon red wine vinegar
- 1tablespoon extra virgin olive oil
Nutritional analysis per serving (6 servings)
540 calories; 32 grams fat; 13 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 25 grams carbohydrates; 1 gram dietary fiber; 9 grams sugars; 36 grams protein; 960 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 325 degrees. In a deep ovenproof casserole, 5 to 6 quarts, place the tongue, carrot, celery, onion, thyme, parsley, peppercorns, barbecue sauce, veal stock and just enough chicken stock to cover tongue. Bring to a boil, stir, cover and place in the oven. Check liquid from time to time, adding more chicken stock as needed. When tongue is very tender, about 3 hours, remove it from pot to cool. Let uncovered pot cool about an hour.
- Step 2
Strain cooking liquid into a 4-quart saucepan, bring to a boil and reduce to 3 cups, about 45 minutes. Meanwhile, peel skin from tongue, wrap tongue in plastic and refrigerate at least 2 hours or overnight. (Reduced cooking liquid can also be refrigerated.)
- Step 3
Slice tongue ½-inch thick. Arrange slices, slightly overlapping, in a large skillet. Pour reduced sauce over, bring to a simmer and cook about 30 minutes, until syrupy. Toss greens with vinegar and oil. Transfer tongue to a serving platter, spoon sauce over tongue and serve with greens alongside.
Private Notes
Comments
This is the best tongue recipe I've ever used. We tried it on guests who had never had tongue before. One said, "It's like the best potroast ever, but more tender." The other came back for seconds, then thirds, then fourths, then fifths.
An assortment of pickled vegetables on the side (carrots; brussel sprouts; ramps -- each in a different pickle) added to the pleasure. Also some good crusty bread to sop up the delectable sauce.
A simple and delicious recipe. I invited friends over to share it who'd never eaten tongue before. They agreed between them that no matter what, they would eat it and say they liked it. Well, they LOVED it and so did I. I used Korean BBQ sauce instead of Chinese or Thai, as that's all I could find at the market. Otherwise, I mostly followed the recipe; I did add a shallot and a splash of red wine to step 1, and a little more BBQ sauce and shallots to step 3. I will make this again!
This was amazing! Perfectly tender and wonderfully flavored. I did two beef tongues in the braising liquid and used it to stuff bao buns along with arugula, cucumber kimchi, and nyt Korean bbq sauce.
First time making and eating tongue. It was a 2-day process, and the meal was delicious, even though I made a few changes, used veggie stock, and could not find fresh thyme, so I used the Italian season I had in the cupboard.
Excellent excellent excellent!!! I made the bbq sauce with gochujang, soy, mirin, and chipotle I’m adobo. And I added ginger to the bracing liquid Can’t wait to make it again.
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