Spring Hill Ranch's Beef Tongue Appetizers

Wiley P


If you are not familiar with beef tongue, do not despair - The flavor is marvelous, even though the handling and mind-set take just a little getting used to!. With this appetizer, succulent beef tongue slices are wrapped around or folded over a mixture of butter, Roquefort cheese and a touch of horseradish.

This recipe is an adjustment and adaptation of one from James Beard. The pictures are mine.

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30 Min


2 Tbsp
salted butter, softened
2 Tbsp
roquefort cheese (or bleu, gorgonzola or stilton), crumbled
1/2 tsp
grated horseradish (not horseradish "sauce")
1/2 lb
very thinly sliced cooked and trimmed beef tongue
garnish: fresh parsley leaves or dill weed


1In a small mixing bowl, combine the butter, Roquefort cheese and horseradish, mashing and mixing it thoroughly with a fork.
2Lay out your strips of tongue out on a flat surface. Place a thin layer of the butter mixture onto each slice of tongue. Place a small bit of parsley or dill on each side. Roll or fold over the tongue so that the bits of the parsley or dill are showing at the ends. Secure them with toothpicks. Cover and refrigerate the appetizers until you are ready to serve them.

About this Recipe

Course/Dish: Meat Appetizers
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Gluten-Free