I remember what really sold me on tongue. It was the starry eyes that my latino friends get when they speak of their grandma’s “Tacos de Lingua”. I had tried to cook tongue previously, and wound up with a bunch of tough, strange looking meat. I didn’t like it, and I threw it away. Man was I missing out though.
Tongue stands above other organ meats in many regards. It’s not really gamey or organy, and it has a great texture. If you like ham, or if you love pulled pork, you should definitely try tongue.
If you have ever had a bad tongue experience, there are a couple of reasons that this could be:
- The cooker of the tongue neglected to soak it in a salt brine or salted milk mixture, this helps to soften it’s flavor, which isn’t organ-y, but isn’t going to taste like beef roast.
- The tongue wasn’t cooked long enough, you need to cook tongue for a long time to make it soft, sometimes people skimp on this.
Oven Braised Beef Tongue
- 1 gallon water
- 1 cup salt
- Tongues, such as veal, pork, beef or lamb
- Aromatic vegetables, such as carrots, onion, celery and garlic
- A couple sprigs of fresh herbs, I used some rosemary, and oregano
- Heat the water and brine ingredients until the salt is dissolved, then cool.
- Place the tongue in the brine and make sure that the tongue is totally covered by water. Leave this to sit for a day in the fridge.
- Preheat an oven to 250 degrees
- When it’s time to cook the tongue, Put it in an oven proof dish cover with water just to barely cover it, add the aromatic vegetables and herbs.
- Place a lid on the dish and cook, covered in the oven for 5 hours or until very tender.
- Cool the tongue in its liquid until it is cool enough to handle and peel.
- Trim the tongue of the outer skin and muscles so that you have a nice, even piece of meat.