Slow-simmered beef tongue cooked until buttery and fall-apart tender, then sliced and finished with lime, salt, and fresh cilantro for the most flavorful cut of beef you have never made.
Calories
320kcal
Protein
26g
Carbs
3g
Fat
22g
Give the beef tongue a good rinse under cold water. Pat it dry with paper towels and inspect for any pieces of gristle or stray bits to trim off.
Place the tongue in a large heavy pot along with the onion, smashed garlic, bay leaves, peppercorns, salt, and enough water to fully cover by about 5 cm.
Set the pot over high heat and bring to a boil. Skim off any foam that rises to the surface with a spoon to keep the broth clean.
Once boiling, add the thyme, parsley, carrots, and celery. Reduce the heat to low and let it simmer very gently, covered, for about 3 hours until the tongue is fork tender.
The tongue is done when a fork slides in and out easily with no resistance. If it still feels tough, keep simmering in 30-minute increments until perfectly tender.
Transfer the cooked tongue to a cutting board. While still hot enough to handle but cool enough to touch, use a sharp knife to score the outer skin, then peel it off in one big piece.
Slice the peeled tongue into thin pieces against the grain. This gives you the most tender bite possible.
Arrange the slices on a warm platter. Drizzle with olive oil and fresh lime juice, sprinkle with flaky sea salt and chopped cilantro, and serve immediately with warm tortillas, salsa, and any of your favorite taco fixings.
People hear "beef tongue" and either light up because they know how good it is, or make a face because they have never tried it. If you are in the second group, this Beef Tongue Recipe is the one that changes your mind. Slow-simmered for hours until it is fall-apart tender, sliced thin, and finished with a squeeze of lime and a sprinkle of salt. It is one of the most flavorful cuts of beef you will ever eat.
Beef tongue is one of the most tender, buttery, rich pieces of meat on the whole animal. When cooked properly, it turns into something between the best roast beef and the most decadent brisket. It has been a favorite in kitchens across Mexico, Argentina, Japan, and Eastern Europe for generations for a reason.
The only slightly weird part is peeling off the outer skin after cooking. It sounds strange but it takes about 30 seconds and the skin peels off in one big piece if you do it while the tongue is still warm. After that, you slice it up and treat it like any other perfectly cooked beef.
Once you have your cooked and sliced tongue, the world opens up. Pile it into tacos with lime and cilantro for classic lengua. Sear the slices in a hot pan for crispy edges. Serve it Argentinian style with chimichurri. Slice it thin and tuck it into a sandwich with mustard and pickles. This Beef Tongue Recipe is the base for so many incredible meals.
Ask at any butcher, Mexican grocery store, or Asian market. Many regular grocery stores can special-order it for you too. It is usually surprisingly affordable compared to other beef cuts.
Yes. The outer skin is thick and tough even after cooking, so it needs to come off. The good news is it peels away in one big piece if you do it while the tongue is still warm right after cooking.
Absolutely. Pressure cook on high for about 90 minutes with the same aromatics for a much faster version. Natural release for 15 minutes before opening.
Cool the tongue completely, wrap it tightly, and refrigerate for up to 4 days. You can also freeze sliced tongue for up to 2 months. It reheats beautifully in a pan with a little butter.
It tastes exactly like really good, tender beef. If you like brisket, pot roast, or corned beef, you are going to love this. Nobody at the table needs to know what it is until after they compliment it.
Unlock the full recipe library, premium cookbooks, and members-only weekly drops. Cancel anytime.
Already a member? Sign in to unlock everything.
Explore more delicious recipes from our collection
Real stories from people who use Lagrub recipes to bring comfort, flavor, and tradition back to the table.
“I’ve really enjoyed using LaGrub. The app is easy to navigate, the recipes are well organised, and the step-by-step instructions are simple to follow. It’s a great app for anyone who enjoys cooking, discovering new recipes, or trying different dishes at home. The overall design is clean and user-friendly. Highly recommended!”
