Beef Tongue Confit (Lengua)

Ingredients

• 2.5 lb Beef Tongue (whole, trimmed of excess fat)
• 4 cup Beef Tallow (rendered beef fat, solid at room temperature)
• 2 sprig Fresh Thyme (washed and stems left whole)
• 1 tbsp Whole Black Peppercorns (crushed lightly)
• 1 tsp Red Pepper Flakes (adds mild heat)
• 4 clove Garlic (peeled and lightly smashed)
• 1 medium Onion (quartered)
• 2 Bay Leaves
• 1 tsp Coarse Black Pepper (for finishing seasoning)
• ½ tsp Garlic Powder (for finishing seasoning)
• 2 tbsp Unsalted Butter (for quick garlic‑butter sauce)
• 20 Charcoal Briquettes (for grill heat)
• 1 Hickory Wood Chunk (for smoke flavor)

Instructions

1. Trim the Tongue

   Using a sharp chef knife, remove any excess fat and loose tissue from the beef tongue, being careful not to cut away too much meat.

   Time: PT5M

2. Melt the Tallow

   Place 4 cups of beef tallow in the crock pot, set to low, and melt gently until fully liquid.

   Time: PT10M

3. Add Aromatics

   Add thyme sprigs, crushed peppercorns, red pepper flakes, smashed garlic cloves, quartered onion, and bay leaves to the melted tallow.

   Time: PT5M

4. Heat Oil to Confit Temperature

   Heat the oil on the crock pot’s low setting until it reaches 208‑210°F (about 200°F overall).

   Time: PT30M

   Temperature: 200°F

5. Cook the Tongue in Confit

   Submerge the whole tongue fully in the hot oil, cover, and cook on low for 5 hours until the meat feels as soft as butter when probed.

   Time: PT5H

   Temperature: 200°F

6. Rest in Hot Oil

   Turn off the crock pot and let the tongue sit in the hot oil for an additional 1 hour to finish tenderizing.

   Time: PT1H

   Temperature: 200°F

7. Remove and Peel

   Using tongs, lift the tongue out, pat dry, let cool enough to handle, then peel off the outer membrane—it should slip off easily.

   Time: PT10M

8. Season the Surface

   Sprinkle the peeled tongue with coarse black pepper, garlic powder, and a pinch of red pepper flakes, rubbing gently to coat.

   Time: PT5M

9. Prepare the Grill

   Light 20 charcoal briquettes, arrange for indirect heat, and place one hickory wood chunk on the coals for smoke.

   Time: PT15M

10. Smoke the Tongue

    Place the tongue on the cooler side of the grill, close the lid, and smoke for 30 minutes, rotating once halfway through.

    Time: PT30M

11. Sear for Crust

    Move the tongue over the hot coals and sear for 15 minutes, turning every few minutes until a deep brown crust forms.

    Time: PT15M

12. Rest Before Slicing

    Transfer the tongue to a cutting board, cover loosely with foil, and let rest 15 minutes before slicing against the grain.

    Time: PT15M

13. Optional Garlic‑Butter Sauce

    Melt butter in a small pan, add minced garlic and a pinch of red pepper flakes, sauté 1‑2 minutes, then drizzle over sliced tongue.

    Time: PT5M

Nutrition Facts

Calories

400

Protein

30 g

Carbohydrates

2 g

Fat

30 g

Fiber

0 g