Braised Beef Tongue
Melt-in-your-mouth tender beef tongue braised in a rich, savory red wine and vegetable sauce.
Ingredients
- •1 whole beef tongue (about 3 lbs / 1.4 kg)
- •2 tbsp olive oil
- •1 large yellow onion, diced
- •2 carrots, peeled and sliced
- •2 stalks celery, sliced
- •4 cloves garlic, minced
- •2 tbsp tomato paste
- •1 cup dry red wine (240 ml)
- •2 cups beef broth (480 ml)
- •2 sprigs fresh thyme
- •2 bay leaves
- •1 tsp kosher salt
- •1/2 tsp black pepper
Instructions
- 1
Place the beef tongue in a large pot, cover with water, bring to a boil, and simmer for 15 minutes. Drain and rinse the tongue under cold water.
- 2
While still warm, peel off the tough outer skin of the tongue and trim away any excess fat or bone at the base, then set aside.
- 3
Preheat your oven to 325°F (165°C).
- 4
In a Dutch oven, heat the olive oil over medium-high heat and sear the peeled tongue until lightly browned on all sides, then remove and set aside.
- 5
In the same pot, add the onion, carrots, and celery, sautéing until softened and lightly browned, about 8 minutes.
- 6
Stir in the minced garlic and tomato paste, cooking for another 2 minutes until fragrant.
- 7
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom, and let it reduce by half.
- 8
Add the beef broth, fresh thyme, bay leaves, salt, and pepper, then return the beef tongue to the pot.
- 9
Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven to braise for 2.5 hours until the tongue is fork-tender.
- 10
Remove the tongue from the braising liquid, slice it into thick medallions, and serve warm smothered with the rich vegetable sauce.
💡 Chef tips
- Peel the tongue while it is still warm; once it cools completely, the skin becomes much harder to remove.
- You can braise the tongue a day in advance, slice it after cooling, and gently reheat it in the sauce before serving.
- Store leftovers in an airtight container with the sauce in the refrigerator for up to 3 days.
✅ How it should turn out
The finished dish features exquisitely tender, melt-in-your-mouth slices of beef coated in a deeply savory, aromatic wine and vegetable reduction.