Farm-Fresh Tips for Cooking Beef Tongue
Beef tongue is a traditional cut with incredibly tender meat when cooked low and slow. Mild in flavor and versatile, it’s perfect for sandwiches, tacos, or rich stews. Here’s how we prepare it at Fields of Athenry.
Clean & Prep – Rinse well, then trim any excess fat or glands before cooking.
Simmer Low & Slow – Place tongue in a pot with water or broth, add onion, garlic, herbs, and spices. Simmer gently for 3–4 hours until fork-tender.
Peel the Skin – Once cooked and slightly cooled, peel off the outer skin to reveal the tender meat inside.
Slice or Shred – Cut into thin slices for deli-style sandwiches or shred for tacos, soups, and casseroles.
Season & Finish – Pan-sear slices for extra flavor, or simmer shredded tongue in sauces for rich dishes.
Serve Creatively – From classic tongue-and-onion to tacos de lengua, this cut adapts beautifully to many cuisines.
From Farm to Feast—happy cooking!