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    Home » Meat Recipes » Beef Tongue (Lengua)

    Beef Tongue (Lengua)

    Last updated: Sep 22, 2021 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Jump to Video Print Recipe

    This simple beef tongue recipe results in tender, melt-in-your-mouth meat. The tasty mushroom onion sauce is optional, but it greatly enhances the dish.

    Leftovers are excellent too, whether gently reheated in the microwave or served cold.

    Slices of slow-cooked cow tongue, topped with mushrooms and onions.

    Nose-to-tail eating is the responsible way for meat-eaters to consume meat. And this particular cut makes it very palatable indeed. It's wonderfully flavorful and tender, and it's also surprisingly easy to make.

    I learned to cook lengua from my friend Irina, a wonderful cook who makes many traditional recipes. My entire family loves it - yes, even the kids!

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Serving suggestions
    • Storing and using leftovers
    • Related recipes
    • Recipe Card

    Ingredients

    You'll only need a few simple ingredients to turn a cow's tongue into a delicacy. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

    Beef tongue: Not readily available in U.S. supermarkets, I often special-order it at Whole Foods.

    Spices: I use dried bay leaves, whole peppercorns, and whole allspice.

    Butter: I love using creamy European butter, but any butter will be great.

    Onions and mushrooms: As a lazy cook, I often use the food processor to chop onions, and I buy pre-sliced mushrooms.

    Beef broth: Store-bought is fine - just check the ingredients list to make sure it looks OK.

    Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.

    Cornstarch: Just 1 teaspoon to thicken the sauce.

    Instructions

    Cooking beef tongue is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

    You start by simmering the tongue with spices until tender, 3-4 hours.

    Allow it to slightly cool, just until it's easier to handle, then remove the skin and slice it.

    If making the sauce, cook the onions and mushrooms in butter, then add beef broth, kosher salt, and black pepper.

    Add the sliced meat to this tasty sauce and simmer it for 30 minutes, until it's super tender. You can thicken the sauce with a little cornstarch if you'd like.

    To serve, arrange slices on plates and top them with the sauce.

    A photo collage showing the steps for cooking beef tongue.

    Expert tip

    You'll want to let the cooked tongue cool a little before removing the skin. It's too hot to handle when you remove it from the saucepan.

    But don't let it sit and cool for too long. You want to remove the skin as soon as you can. If it cools down too much, it will be very difficult to remove.

    Frequently asked questions

    Is beef tongue really the tongue of a cow?

    Yes! I can see why some people find this difficult to accept. I suppose there is a certain reluctance unless you grew up eating internal organs.

    But for someone who's used to eating the entire cow, not just steaks, it's really no more problematic than a piece of steak. It's just meat. And it's wonderful!

    In fact, as far as I know, our modern Western culture is the first human culture to shun organ meats. Eating just muscle meat is such a wasteful way to consume animals.

    Where can I buy cow tongue?

    If you're in the U.S., this can be quite a challenge. You'll probably need to ask your butcher to special order it for you.

    Or go to a Hispanic market, where it's always available. Lately, I've been able to find it frozen at Whole Foods, so that's progress.

    What is the best way to cook beef tongue?

    This is a muscular organ that works hard, so it's very tough when uncooked. Much like beef heart, you have two options when cooking it.

    Either slice it very thin and cook it quickly, as they do in Korean barbecue. Or cook it low and slow, in a saucepan or in your slow cooker.

    I like the second method better because it results in meat that literally melts when you put it in your mouth. So wonderfully tender!

    And despite owning a slow cooker, I prefer to cook it on the stovetop in water. This is mostly because then I get a wonderful bonus - rich, flavorful homemade beef broth!

    Does lengua taste good?

    Oh yes. When properly cooked, it's amazingly tender and very flavorful. I consider it a delicacy, especially when served with my friend Irina's delicious onion-mushroom sauce.

    In fact, I often think to myself that it's just as good as ribeye roast - and so much cheaper!

    Serving suggestions

    You can serve this dish with anything you would serve with steaks or roasts. Mashed cauliflower, roasted carrots, roasted asparagus... anything, really.

    Storing and using leftovers

    You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. Reheat them gently, covered, in the microwave on 50% power.

    I actually really like them cold, sliced thin, and served with quick pickles, mustard, and fresh-cut veggies.

    Slices of lengua (cow tongue) served on a white plate with a napkin.

    Related recipes

    If you're interested in trying more offal recipes, here are a few good ones:

    • Beef heart stew served in a bowl with a napkin.
      Beef Heart Stew
    • Beef cheeks served on a white plate.
      Slow Cooked Beef Cheeks
    • Slow cooker oxtail stew served in a white dish and garnished with parsley.
      Oxtail Stew
    • Liver and onions served on a white plate with utensils.
      Liver and Onions

    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

    Recipe Card

    Beef tongue slices topped with onions and mushrooms.
    4.98 from 365 votes
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    Melt-in-Your-Mouth Beef Tongue

    This simple beef tongue recipe results in tender, melt-in-your-mouth meat. The tasty mushroom sauce is optional, but it greatly enhances the dish.
    Prep Time20 minutes mins
    Cook Time4 hours hrs 40 minutes mins
    Total Time5 hours hrs
    Course: Main Course
    Cuisine: Jewish
    Servings: 6 servings
    Calories: 402kcal
    Author: Vered DeLeeuw
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    Ingredients

    • 1 beef tongue 2 or 3 lb.
    • 2 bay leaves
    • 1 teaspoon whole peppercorns
    • 1 teaspoon whole allspice

    Sauce:

    • 2 tablespoons butter
    • 2 medium onions chopped
    • 8 oz mushrooms sliced
    • 2 cups low-sodium beef or chicken broth
    • 1 teaspoon Diamond Crystal kosher salt
    • ½ teaspoon black pepper
    • 1 teaspoon cornstarch optional

    Instructions

    Cook the tongue:

    • Rinse the tongue and place it in a large stockpot. Add enough water to cover - I use 14 cups of water.
    • Bring to a boil. This will likely take 20-30 minutes. Skim the foam off from the top.
    • Lower the heat to a simmer. Add the bay leaves, peppercorns and allspice, and cook, partially covered, turning the tongue every hour to ensure even cooking on all sides. Cook 3 hours for a 2-lb. tongue, and 4 hours for a 3-lb. tongue.
    • Remove the cooked tongue to a cutting board. Allow it to cool until easier to handle, then remove the skin, as shown in the video, slice and serve, with or without sauce.

    Make the sauce:

    • Heat a large, deep skillet over medium heat. Add the butter and swirl to coat. Add the onions and cook, stirring occasionally, until caramelized, 10 minutes.
    • Add the mushrooms and cook, stirring, until soft.
    • Add broth, salt and pepper. Bring to a boil over high heat. Add the sliced tongue, cover it with the sauce, lower the heat to a simmer, and cook, uncovered, for about 30 minutes.
    • If you wish to thicken the sauce, 5 minutes before it’s done, mix 1 teaspoon of cornstarch with 2 teaspoons of cold water and stir the mixture into the sauce.

    To serve:

    • Arrange tongue slices on plates and top them with the sauce. Serve immediately.

    Video

    Notes

    1. Nutrition info assumes a 2-lb. tongue.
    2. You can simply cook the sauce separately as I do in the video and then spoon it on top of the cooked tongue slices. In that case, use 1 onion, 8 oz mushrooms, 2 TBS butter, and just 1 cup of broth.
    3. You can use the tongue cooking water as a very tasty broth. I don’t add any salt to the cooking water to ensure the meat remains as tender as possible. If not using the sauce, you can sprinkle the cooked tongue slices with some salt. You can also mix salt into the broth after removing the tongue.
    4. You'll want to let the cooked tongue cool a little before removing the skin. It's too hot to handle when you remove it from the saucepan. But don't let it sit and cool for too long. You want to remove the skin as soon as you can. If it cools down too much, it will be very difficult to remove.

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    Nutrition per Serving

    Calories: 402kcal | Carbohydrates: 11g | Protein: 25g | Fat: 28g | Sodium: 317mg | Fiber: 1g
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    DisclaimersMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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      Recipe Rating




    1. Vered

      September 04, 2023 at 12:12 pm

      Hi, can this be frozen when fully cooked?

      Reply
      • Vered DeLeeuw

        September 04, 2023 at 3:17 pm

        Hi Vered! It can be frozen in freezer bags or freezer-safe containers for up to three months. I suggest slicing the cooked tongue, freezing the slices, and separating layers with wax paper.

        Reply
    2. Dorothy Miller

      August 02, 2023 at 1:03 pm

      5 stars
      My mother used to make something very similar when I was a kid. I don't have her recipe, but thanks to you, I was able to recreate it. Thank you so much.

      Reply
      • Vered DeLeeuw

        August 02, 2023 at 1:45 pm

        You're most welcome, Dorothy!

        Reply
    3. Maria

      July 31, 2023 at 3:21 am

      5 stars
      This was probably the most tender piece of meat I ever had. And the flavor! Wow.

      Reply
      • Vered DeLeeuw

        July 31, 2023 at 7:44 am

        I'm glad you enjoyed this recipe, Maria!

        Reply
    4. Mike P.

      July 30, 2023 at 9:54 am

      5 stars
      I can't believe how good this recipe is. Next, I am going to try your beef liver stew!

      Reply
      • Vered DeLeeuw

        July 30, 2023 at 5:39 pm

        So glad you enjoyed this recipe, Mike!

        Reply
    5. Mary Jane

      July 25, 2023 at 8:49 am

      I have just moved and after I bought the beef tongue my big pans are packed. Can I cook the tongue in a slow cooker?

      Reply
      • Vered DeLeeuw

        July 25, 2023 at 10:47 am

        Yes! I often do. To cook beef tongue in the slow cooker:
        1. Rinse the tongue and place it in the slow cooker pan.
        2. Add the bay leaves, peppercorns, and allspice.
        3. Add enough water to cover the tongue but ensure it doesn't reach the top, or it could bubble and spill over.
        4. Cover and cook on LOW for 8-10 hours.
        5. Remove the cooked tongue to a cutting board. Allow it to cool until easier to handle, then remove the skin, as shown in the video, slice, and serve.

        Reply

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    Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

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