How To Prepare The Best Tongues For Cooking?

There are many ways to prepare the best tongues for cooking. You can buy them fully dressed, or the butcher can trim off excess fat and cartilage. Some even come with an esophagus. Buying two at a time will allow you to cook the exact amount and store one for up to 3 days in the refrigerator. Here are some tips for preparing the tongues for cooking. Using a thick vegetable peeler, remove the skin and freeze the pieces.


Before purchasing a tongue, be sure that you ask your butcher which cuts are the best for cooking. Ideally, you’ll find them in a local butcher’s shop. Make sure that the flesh is solid and free of any wounds. When purchasing a tongue, remember to check that it’s not too dry or too soft. Most tongues are gray, though dark patches are perfectly acceptable. When cooking, you’ll want to remove the skin.

The beef tongue has a soft, mild texture, but if not cooked properly, it can be chewy. The beef tongue has a firm texture when raw, and thus it needs to be cooked for a long time at low heat to achieve the desired texture without drying out. A well-prepared beef or pork’s hearty and tender fatty organ is the best choice for cooking.

What Is The Flavour Of A Tongue Sandwich?

The tongue resembles a cross between brisket and pastrami but is a little fattier when it comes down to it. The pastrami and corned beef on the sandwich complement the buttery, tenderized tongue; similarly, the melted Swiss and mustard are nice.

Tips To Prepare Beef Tongue (Lengua)

My favorite Sunday morning breakfast go-to meal to eat with family and friends is Lengua cooked in the slow cooker. The lengua (beef tongue) is juicy and soft when cooked low and slow with onion, garlic, and bay leaves.

I used to make my lengua on the stovetop or in the oven. Still, after experimenting with the slow cooker for my cookbook, I discovered that the results are far tastier and don’t require any babysitting on my part. I can add my tongue, cook it low and slow, and then peel the skin away before my visitors come.

Clean The Tongue Before Cooking

Add cow tongue, salt, and hot water to a bowl, place over medium heat, and cook for 15 minutes. Remove the tongue from the hot water and peel away the thick white covering. Part of the stiff white skin can be difficult to peel; obtain a sharp knife and scrape until transparent, as seen in the image below.

This Beef Tongue Recipe Can Be Prepared In A Variety Of Ways

You can try tongue in a variety of ways, including:

  • Shred the meat and served it in a corn tortilla with cilantro, sliced onion, and tomatillo sauce drizzled on top.
  • On top of a salad — This dish works nicely with various salads; replace the tongue with your regular protein.
  • Mexican Lengua (tongue) stew is hearty within a stew, and you may add your favorite vegetables like carrot, potato, and onion to make it your own.
  • Serve it on a cold-cut plate with other cold cuts as an appetizer.

Prepare Cow Tongue

Make steaks out of the cleansed tongue.

Put the tongue in a pan with enough water to cover it. I usually season with salt, beef or chicken bouillon cubes, and onions (this is now my go-to way to cook beef).

If you don’t want to use a bouillon cube, you can substitute fresh herbs such as parsley, chives, and spring onions, but be sure to season with salt and onion. Ginger, garlic, bay leaves, and other similar ingredients can also be used.

Cook the tongue for another 30 minutes over low-medium heat or until the meat is soft enough to your preference.

Clean The Cow Tongue

Don’t worry about the outer layer toughening after it’s in the water.

Remove the tongue from the hot water and peel away the thick white covering.

Part of the stiff white skin can be difficult to peel; obtain a sharp knife and scrape until transparent, as seen in the image below. Rep this method until the tongue steak is completely depleted.

Rinse the tongue in a dish until it is spotless.

It’s ready to use but not to eat yet. Cow tongue that has been cleaned and defrosted can be stored in the freezer for up to three months. Utilize as needed.

Who All Eat The Tongue Of A Beef?

Fat accounts for approximately 75% of the calories in the beef tongue. The tongue is now a common ingredient in Mexican cuisine. It’s also eaten during the Jewish holiday of Sukkot – the Feast of Tabernacles – in Romanian, German, Portuguese, Persian, Philippine, Albanian, English, Russian, and Japanese cuisines.

Is It Possible To Freeze Cooked Tongue?

Cooked meat should be refrigerated in shallow airtight containers or securely wrapped in heavy-duty aluminum foil or plastic wrap. Wrap tightly in heavy-duty aluminum foil or freezer wrap and freeze in closed airtight containers or heavy-duty freezer bags.

Is It Necessary To Peel The Beef Tongue?

You must peel the tongue’s skin off while avoiding burning your fingers in the process. The tricky part is that if you let it cool too long, peeling off the skin, especially from the bottom of the tongue, becomes quite difficult. The tongue is a large chunk of practically solid muscle with a small piece of connective tissue in the center that needs to be heated for a long time to dissolve. It appears to be more typical meat without the skin, albeit unusual.


The best tongues for cooking are not sold in supermarkets, but you can buy them from a good butcher. Before cooking, make sure the tongue flesh is firm and free of wounds. The tongues are most nutritious when cooked at a low temperature and served finely sliced. However, the best tongues for cooking will be the most flavorful. There are many ways to prepare the perfect tongue for any dish.