Southern Style Beef Tongue
Many people are put off by the thought of eating beef tongue but it's actually a very tender, flavorful cut of meat. If prepared correctly that is.
Leftovers make great sandwiches when served with mayonnaise.
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- 1 fresh beef tongue
- 1 C. brown sugar
- 1 C. stewed cranberries
- 1/4 C. butter
- 1 Tbs. whole cloves
- 1/2 lemon, sliced
1Scrub tongue, cover with water, and simmer 3 to 4 hours or until tender. Remove from heat. Remove skin and trim root end. Add remaining ingredients to 1 cup of the liquid in which tongue was cooked. Simmer tongue in mixture for 15 minutes.
2Note: Beef tongue is much larger than those from veal or lamb; the smaller tongues are excellent and should be used more often.
Beef tongue can be bought smoked, corned or fresh, while the smaller ones generally are uncured.
Smoked tongue may be salty, needing to be soaked in cold water, so be sure you read the label.