How to Properly Cook And Peel Beef Tongue

Ingredients

• 1 whole Beef Tongue (about 2–3 lb; preferably pre‑brined by butcher; if not, you can brine at home)
• 3 liters Cold Water (enough to cover tongue by roughly 1 inch)
• 1 tablespoon Maldon Sea Salt Flakes (for finishing; adds a burst of flavor while the tongue is still warm)
• 0.25 cup Kosher Salt (optional; for a home brine if your butcher does not pre‑brine)

Instructions

1. Place Tongue in Pot and Add Water

   Put the whole beef tongue into a large stockpot and add cold water until it covers the tongue by about one inch.

   Time: PT5M

2. Bring to a Gentle Boil and Skim Scum

   Slowly bring the water to a boil over medium‑high heat. As it heats, a foamy scum will rise; skim it off with a spoon until the liquid looks clear.

   Time: PT10M

3. Simmer the Tongue

   Reduce the heat to low, cover the pot with the lid, and let the tongue simmer. If the tongue was pre‑brined, simmer for 2 hours 30 minutes; if not, aim for about 4 hours until the meat is fork‑tender.

   Time: PT2H30M

   Temperature: low simmer

4. Peel Off the Outer Skin

   Remove the pot from the heat. While the tongue is still hot, use tongs to hold it and gently pull off the thin outer skin. If the tongue was not brined, the skin will blister and slip away easily.

   Time: PT5M

5. Slice the Tongue

   Place the peeled tongue on a cutting board and slice into medium‑thick pieces (about ¼‑inch). You can also shred it for a pulled‑pork‑like texture.

   Time: PT5M

6. Season While Warm

   While the slices are still warm and slightly moist, sprinkle the Maldon sea‑salt flakes (or extra kosher salt) evenly so it dissolves instantly.

   Time: PT2M

7. Cool and Refrigerate

   Allow the seasoned tongue to cool to room temperature, then transfer it to an airtight container and refrigerate. It’s ready to eat the next day or can be stored for later use.

   Time: PT0M

Nutrition Facts

Calories

550

Protein

35 g

Carbohydrates

0 g

Fat

40 g

Fiber

0 g