Tongue

Beef tongue, sometimes referred to as ox tongue or neat’s tongue, refers to the tongue organ cut from cattle. This unique cut of meat has a distinct shape and texture that lends itself well to certain dishes across many cuisines worldwide.

Popular cooking methods for beef tongue include:

• Boiling – Submerge tongue in water and gently boil until tender, about 3 hours. Use broth for soups or stews.
• Simmering – Braise tongue in flavorful liquid like wine, tomatoes, or beer until fully cooked.
• Grilling – Parboil tongue briefly then finish over hot grill to add charred flavors.
• Roasting – Roast seasoned tongue in the oven alongside vegetables to make a pot roast.
• Pickling – Cure tongue in a brine solution for a few days to pickle it before serving.

Slow moist-heat techniques result in the most tender beef tongue with excellent texture. Adjust seasonings like onion, garlic, peppercorns, and bay leaf to complement the meaty tones.

With its unique grainy texture and bold flavor, beef tongue offers a tasty alternative to everyday beef cuts when cooked properly.