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Beef Tongue
  • Beef Tongue

    This part of the cow is very high in fat and is traditionally cooked for 2-3 hours before the skin is removed. After that it can be sliced and pan seared or prepared in a multitude of other ways.


    A long time favorite in ethnic cuisines, beef tongue is known for its well-developed muscle structure and pronounced beef flavor. It is very good smoked, stewed, braised or poached. Season with salt, pepper, and fragrant spices for a bold flavor on its own, or simmer in stock with onions, garlic and lots of paprika for a goulash that won't soon be forgotten.

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