Braised Beef Tongue
A tender, melt-in-your-mouth delicacy that transforms a humble cut of meat into an elegant, savory feast.
Ingredients
- •1 whole beef tongue (approx. 2.5 lbs)
- •2 tablespoons olive oil
- •1 large yellow onion, chopped
- •2 carrots, peeled and sliced
- •2 stalks celery, chopped
- •4 cloves garlic, smashed
- •2 cups beef stock
- •1 cup dry red wine
- •2 bay leaves
- •1 teaspoon dried thyme
- •1 teaspoon kosher salt
- •1/2 teaspoon black pepper
Instructions
- 1
Place the beef tongue in a large pot, cover with water, bring to a boil, and simmer for 15 minutes to loosen the outer skin.
- 2
Remove the tongue, let it cool slightly, then peel off the tough outer white skin and trim away any excess fat at the base.
- 3
In a heavy-bottomed Dutch oven, heat the olive oil over medium-high heat and sear the tongue on all sides until browned.
- 4
Add the onion, carrots, celery, and garlic to the pot, sautéing until the vegetables are softened.
- 5
Pour in the beef stock and red wine, then add the bay leaves, thyme, salt, and pepper.
- 6
Cover the pot tightly and braise in a preheated oven at 325°F (165°C) for about 2.5 to 3 hours, or until the meat is fork-tender.
- 7
Remove the tongue from the liquid, slice it thinly against the grain, and serve with the strained braising juices.
💡 Chef tips
- Peeling the tongue while it is still warm is essential; if it cools too much, the skin becomes difficult to remove.
- You can prepare this dish a day in advance; the flavors deepen overnight, and it is much easier to slice the tongue when it is cold.
- If you prefer a thicker sauce, strain the braising liquid into a small saucepan and simmer until reduced by half before serving.
✅ How it should turn out
The finished dish features incredibly tender, succulent slices of beef with a rich, deep wine-infused sauce that is savory and aromatic.