Beef tongue is one of those wonderful cuts of offal that, with just a little love and careful attention, can be transformed from butcher’s cast off to a tender, delicious and incredibly cheap source of protein, zinc, and vitamin B12. It is considered a delicacy in many traditional cultures, and is widely renowned as one of the most flavourful cuts of beef.
To cook my beef tongue, I simmered it in the pot with veggies and herbs for 3 hours to make it ultra-flavoursome and tender. I’d definitely recommend cooking it for as long as you can, perhaps even in the slow cooker. One tongue comfortably serves two people, with leftovers!
Poached Beef Tongue with a Fresh Herby Salad
Transform beef tongue from a butcher’s cast off to a tender, delicious, and inexpensive source of protein, zinc, and vitamin B12. Simmered with vegetables and herbs, and served with a fresh herby salad, this dish is both flavourful and nutritious.
Servings: 2 Serves
Calories: 400kcal
Cost: $15
Equipment
- Stock pot
Ingredients
- 1 beef tongue cleaned and prepared (ask your butcher)
- 2 white onions diced
- 4 cloves of garlic peeled and left whole
- 2 carrots peeled and chopped
- 2 bay leaves
- 1 star anise
- Approx 1 litre beef stock/broth
For the Salad:
- 1 large handful spinach
- 1 large handful rocket
- 1 small handful fresh parsley finely chopped
- 1 small handful fresh coriander finely chopped
- 8 spring onions diced
- Juice of half a lemon
- Quarter cup of olive oil
Instructions
- Cook the Beef Tongue: Add all of the ingredients (except the salad) to your stock pot. Bring to the boil, then cover and leave to simmer for around 3 hours. Check every so often and top up with a little hot water if necessary.
- Prepare the Salad: Make the salad by tossing together all of the greens and herbs with the spring onions. Divide into two separate bowls.
- Prepare the Tongue: Drain the contents of the pot, reserving a couple of tablespoons of the liquid. Place the tongue on a chopping board, then slit the outer membrane and peel it off. Slice thinly and add to the green salad, along with the vegetables from the pot.
- Make the Dressing: Whizz together the reserved liquid, lemon juice, and olive oil. Drizzle liberally over the salad before tucking in.
Notes
- Cooking the tongue for as long as possible will enhance tenderness and flavour.
- Adjust the salad ingredients to your preference, adding other greens or herbs if desired.
- The reserved cooking liquid adds a rich depth to the dressing, but it can be omitted if preferred.
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Hi!
Great recipe!
Just listened to Sean Croxton's podast on organ meats where they talk about eating tongue and heart, got me curious. I've been eating liver on a regular basis and love it. Tried brains the other day and it was pretty good too.
But I would like to get your suggestion on where to buy organ meats (in Sydney)?
I don't trust my local butcher's quality.
You also mention organic bacon in some of your recipes, where do you get that?
Thanks
ox tongue is one of my fav cuts of meat. I haven't had it in ages, I must get some and cook some up.
I gave it to my kids without telling them, my son kept asking for more.
My mum does slow cooked ox tongue with this parsley vinegar dressing and it's to die for, must get the recipe from her.
I love ox tongue too, it is the tenderest and finest of fleshes. I have used a recipe similar to yours and love the combo of star anise and bay (except that I cook it in the pressure cooker). Recently I cooked it in pressure cooker before putting it under the grill – really delicious, makes the edges go slightly crispy.