Braised Beef Tongue

Hungry for more? This recipes was featured in a podcast episode!

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Open your kitchen up to whole-animal eating and learn to prepare beef tongue. You'll be rewarded with delicious, tender meat and homemade beef broth that you can freeze and use in other meals.

Prep Time: 10 min

Cook time: 3 hrs

Yield: 6-8 cups broth & 2-3lb cooked beef

Ingredients

• 1 whole beef tongue

• 1 large onion, peeled & quartered

• 2 stalks celery, rough cut

• 2-3 carrots, rough cut

• 2 cloves garlic, smashed

• 1 tsp dried rosemary

• 2 tsp dried thyme

• 1 tbsp whole peppercorns

• 2 bay leaves

• 14 cups water

Directions

1. Wash the tongue under cold water & place in a large pot. Add the onion, celery, carrots, garlic and spices. Fill the pot with 14 cups water. Bring to a boil on the stove over medium-high heat. Reduce heat and simmer, covered, for 3 hrs.

2. When the cooking time is over, remove the tongue to a bowl and run under cold water so that you can handle the meat. Peel off the skin and remove any extra fat or gristle.

3. Dice and use the meat in a Beef Stroganoff or shred and fry up the beef for tacos.

4. Strain the liquid and save the broth in mason jars in the freezer.

   
   

Zhuzh it up!

• If you've had organ meat, kidneys or liver or heart, and haven't been a fan of the taste, fear not, this cut is actually very mild in flavour!

This amazing recipe was inspired by the Braised Beef Tongue in the Prairie cookbook.