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Cook beef tongue perfectly

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Ingredients for 6 servings:

  • 1 beef tongue(s), fresh or cured
  • 2 onions
  • 1 stalk(s) leek
  • 3 carrots
  • 2 garlic cloves
  • 1 piece(s) celeriac or 2-3 stalks celeriac
  • 2 bay leaves
  • 1 tbsp black peppercorns
  • 1 tsp all-spice
  • 250 ml dry white wine
  • Salt if the tongue is not pickled

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 20 minutes

Basic recipe for various preparation methods

Place the tongue in a large pot. Pour in the white wine and enough cold water to cover the tongue by about 1 cm. Slowly bring to a boil. In the meantime, clean and roughly chop the vegetables. Add to the tongue along with the spices and simmer gently with the lid on for at least 3 hours. Then, to be sure, pierce the tip of the tongue. When the tip is cooked, the whole tongue is cooked. I always prepare the tongue the day before and let it soak in the broth overnight. The broth makes the perfect base for sauces.

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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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