in Recipes

Beef tongue in the steamer

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Ingredients for 4 servings:

  • 1 beef tongue(s), cured
  • n. B. Allspice
  • n. B. Juniper berry(s)
  • 1 bunch of soup vegetables
  • 5 carnations
  • 2 tbsp vegetable stock powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 2 hours 50 minutes

Rinse/soak the cured beef tongue thoroughly. Place it in the unperforated container. Add all ingredients and cover with water. Steam the tongue at 100°C for 2.5 hours. Then remove it and rinse it with cold water. Tips: Save the stock. It makes a fantastic meat broth and can be used for pasta stews, for example. Or you can make a sauce for the tongue with it. I personally cut the tongue into thin strips and fry them in butter until golden brown. Serve with asparagus and potatoes, also from the steamer—a delight! My recommendation: Make two tongues so you can put the energy to good use.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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