This simple beef tongue recipe produces tender, melt-in-your-mouth meat. The mushroom-onion sauce is optional but greatly enhances the dish.
The leftovers are excellent, too, whether gently reheated in the microwave or served cold.
Nose-to-tail eating is the responsible and ethical way for meat-eaters to consume meat, and cow tongue makes it very palatable indeed. It's wonderfully flavorful and tender, and it's also surprisingly easy to make.
I learned how to cook tongue from my Dad, and my friend Irina taught me to add a rich onion-mushroom sauce. My entire family loves this recipe—yes, even the kids!
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Ingredients
You'll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Beef tongue: It's not usually available in U.S. supermarkets, so I special-order it at Whole Foods Market. You can also order it online at Wild Fork Foods or U.S. Wellness Meats.
- To season: Kosher salt, black pepper, dried bay leaves, whole peppercorns, and whole allspice.
- Butter: I love using creamy European butter, but any butter will be great.
- Onions and mushrooms: To make life easy, you can buy pre-chopped onions and sliced mushrooms.
- Beef broth: Store-bought is fine. I like the Kettle & Fire brand.
- Cornstarch: Just a teaspoon to thicken the sauce.
Variations
- You can add more spices when cooking the tongue. I sometimes add a teaspoon of garlic powder.
- If you need this recipe to be dairy-free, use ghee instead of butter.
- While beef broth is richer, using chicken broth is OK if that's all you have.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
You start by simmering the tongue with spices until tender for 3-4 hours.
Allow it to slightly cool 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 tongue to this sauce and simmer for 30 minutes until it's super tender. If you like, you can thicken the sauce with a little cornstarch. To serve, arrange tongue slices on plates and top them with the sauce.
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.
However, don't let it sit and cool for too long. Remove the skin as soon as you can. If it cools down too much, it will be very difficult to remove.
Recipe FAQs
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 like New York Strip or ribeye steak, 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 a wasteful way to consume animals.
If you're in the U.S., this can be quite a challenge. You won't find it at your supermarket, but you have a few options:
1. Ask your butcher to special order it for you.
2. Go to a Hispanic market, where it's always available.
3. Some Whole Foods Market stores carry frozen tongues.
4. Order it online at Wild Fork Foods or U.S. Wellness Meats.
The tongue 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: slice it thinly and cook it quickly, as done 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 produces meat that literally melts in your mouth - so wonderfully tender!
Despite owning a slow cooker, I usually cook tongue on the stovetop because that's how my dad always did it.
These black spots are common, and there's no need to worry about them. The photo below shows them on the skin, which you will remove after cooking so you won't eat them. 
Serving Suggestions
You can serve this dish with anything you would serve with steaks or roasts. Here are a few of my favorite sides to pair with beef tongue:
Storing Leftovers
You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. Reheat them gently, covered, in the microwave at 50% power, or enjoy them cold, thinly sliced (like roast beef), with quick pickles (or pickled red onions), Dijon mustard, and fresh-cut veggies.
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Recipe Card
Melt-In-Your-Mouth Beef Tongue
Ingredients
- 1 beef tongue - 2 or 3 pounds
- 2 bay leaves
- 1 teaspoon whole peppercorns
- 1 teaspoon whole allspice
Sauce:
- 2 tablespoons butter
- 2 medium onions - chopped
- 8 ounces mushrooms - sliced
- 2 cups beef broth - reduced-sodium
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt
- ½ teaspoon black pepper
Optional:
- 1 teaspoon cornstarch - to thicken the sauce
- 2 tablespoons parsley - chopped, for garnish
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 should take 20-30 minutes. When the water starts boiling, skim the foam off from the top with a spoon. Lower the heat to a simmer. Add the bay leaves, peppercorns, and allspice.
- Cook partially covered, turning the tongue every hour to ensure even cooking on all sides. Cook 3 hours for a 2-pound tongue and 4 hours for a 3-pound tongue.
- Remove the cooked tongue to a cutting board. Allow it to cool until it is easier to handle, and then use your hands to peel off the skin.
- Slice the tongue and serve with or without sauce.
To 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 golden, for about 10 minutes.
- Add the mushrooms and cook, stirring, until soft, for about 5-7 minutes.
- Add beef broth, salt, and pepper. Bring to a boil over high heat. Lower the heat to a simmer, and cook, uncovered, for about 30 minutes to thicken the sauce. If using, sprinkle the sauce with chopped parsley. To serve, arrange tongue slices on plates and top them with the sauce. Serve immediately.
Video
Notes
- The nutrition info assumes a 2-pound tongue.
- I don't add salt to the cooking water to ensure the meat remains as tender as possible. If not using the sauce, sprinkle the cooked tongue slices with salt to taste.
- The cooking liquid can be used as broth. Salt it to taste.
- 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. Remove the skin as soon as you can. If it cools down too much, the skin becomes difficult to remove.
- If you wish to thicken the sauce further, mix 1 teaspoon of cornstarch with 2 teaspoons of cold water and stir the mixture into the sauce. Cook for 1-2 more minutes until the sauce thickens.
- Keep the leftovers in the fridge, in a sealed container, for 3-4 days. Reheat them gently, covered, in the microwave at 50% power, or enjoy them cold like roast beef.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my 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 these Terms of Use carefully before using any of my recipes.
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. 
Karl
Easy recipe and instructions, turned out perfect, sauce may need a little more salt or even better add extra salt and pepper to your dish. Kids enjoyed it also, the meat turned out like brisket.
Vered DeLeeuw
I'm so glad you and your family enjoyed this recipe, Karl. Thank you for the feedback.
Shampa mum
I am a mum, I am very careful with recipes I follow, as I do my own cooking daily or almost 4 times a week for my family. I have been conscious to serve healthy meals always, wholesome and absolutely tasty (well my family members chooses to eat at home 99% of the time, that is proof enough for me) I am the one who wants a break and want to eat out btw : )
Beef Tongue has been one of my favorite meat to eat. So your recipe is phenomenal, yes it is melt in your mouth and now our family favorite, ever since I found you 🙂 so thank you for your faithfulness in flavor and healthy wise chef ....I think I love you and your conscious mindful cooking style!
shampa mum
USA and India
Vered DeLeeuw
Thank you so much for this comment! Your family is lucky to have you.
Vered
Hi, can this be frozen when fully cooked?
Vered DeLeeuw
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.
Mary Jane
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?
Vered DeLeeuw
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.