Poached Beef Tongue Recipe
For many of us the topic of beef offal as well as how to prepare it is shrouded in mystery. However, recipes for cuts such as beef tongue, liver and heart represent strong family traditions in many cultures. Your relationship with these lesser-known cuts will inevitably vary depending on your heritage and the era that you grew up in. Indeed, for some families, a pot of beef tongue bubbling away on the stove is commonplace, the aromas evoking memories of excitement in children arriving home from school to find the delicious beefy scent filling the kitchen. If you are familiar with preparing offal, beef tongue will likely be one of your favourite cuts.
Eating offal – including beef tongue – serves an important purpose for both human nutrition and the Provenir nose to tail philosophy. Many lesser known beef cuts have significant nutritional value and while the modern industrial meat processing industry may often discard these cuts or relegate them to other uses, we believe that beef offal should be celebrated and enjoyed. Learn more about the myriad nutritional benefits of these grass-fed beef cuts at Why should we eat offal?
Flavoursome and tender, thinly sliced poached beef tongue is a true delicacy and is a surprisingly easy to prepare. This beef tongue recipe is one of those simple but incredibly flavoursome preparations and the cooking process is a straightforward set of basic steps – prepare, simmer, peel, slice and enjoy! Hailing originally from Dalmatia on the Croatian Mediterranean Coast, this poached beef tongue recipe is made for sharing with family on a warm summer’s evening as an appetiser or accompaniment to a lively communal dinner. While you can substitute the salsa for a store bought variety if you are short of time, we highly recommend including it in the serving of this beef tongue dish – the flavour is sensational.
Beef Tongue Recipe
- 1 x 500–800 gram grass-fed beef tongue
- 100g pancetta, sliced into very thin strips
- 100g bacon rind & fat
- 250 grams gras fed beef bone or shank (optional, but this does assist the quality of the broth)
- 3 carrots, roughly chopped
- 1 turnip, roughly chopped
- 2 celery stalks
- 1 bay leaf
- 1 brown onion, diced
- 3 cloves
- 6 peppercorns
- 100ml white wine or port
- 100g capers
- 100g gherkins, sliced into very small cubes
- ½ red onion finely diced
- 1 tablespoons fresh flat leaf parsley, finely chopped
- 50ml extra virgin olive oil
- 25ml red wine vinegar
- Sea salt and cracked pepper
Method – How to Prepare Beef Tongue
Pierce the tongue with a sharp knife and push the pieces of pancetta into the cuts until all of the pancetta has been used. Place the tongue in a large saucepan and cover well with water. Add all of the remaining tongue ingredients and season generously with salt.
Simmer over low heat for about 2–3 hours, topping up the water as the broth reduces if necessary. The beef tongue is cooked when it can be easily pierced with a fork.
Remove the tongue from the water (reserving a cup of the cooking broth). Allow to cool, then peel the skin off the tongue. Slice the beef tongue meat into thin slices and arrange on a serving platter.
For the caper salsa, mix all of the ingredients together, season with salt and pepper and add several tablespoons of the reserved stock in which the tongue was cooked. Adjust the stock, salt and pepper to taste if required.
Spread the salsa over the warm tongue, let it cool slightly and then serve.
Our Suggested Cut for Poached Beef Tongue Recipe
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Instead of the livestock being transported, the abattoir comes to the farm. Eliminates unnecessary stress on animals associated with live transport. Less stress means less adrenalin produced, and thus more retained glycogen stores in the meat, leading to exceptional eating quality, taste and tenderness.
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Our on-farm process and artisan butchery techniques ensures that the quality of the meat is retained and maximised throughout the whole process.
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