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Boiled beef tongue

October 27, 2012

My favorite cut at Korean BBQ restaurants is the beef tongue. Chewy, fatty, and flavorful, the tongue is an amazingly delicious cut that most people write off as disgusting. Luckily for me, the cut is cheap at the store and at the farm, and I get my 100% grass-fed version for $2.99/lb.

The easiest preparation I have found is to just give it a good simmer in a pot on the stove or a crockpot with some onions and/or herbs for a little flavor. The resulting stock also turns out very wonderful to add to another recipe.

After giving it a brief simmer for several hours, the tongue is ready to eat immediately. I usually dunk it in really cold water for a few minutes in order to more easily remove the outer white layer of rough-looking taste buds, which I cut off with a knife.

After the removal of the outer layer, I like to slice the pieces to enjoy immediately or at a later time. Makes a good filling for sandwiches!

1 large beef tongue, about 3 lbs
1 onion
1 tsp salt

(1) Chop an onion and add the pieces, along with the salt, to a pot of water. Add the tongue to the pot and bring to a boil. Reduce to a simmer and let cook for 2-3 hours. Alternatively, toss the ingredients into a crock pot and cook on high for 3 hours.
(2) Fill a large bowl with cold water and transfer the tongue from the pot to the bowl. Leave in the bowl for 1 minute, and change the water for a second soak in cold water for another 2-3 minutes.
(3) Transfer to a cutting board and peel and cut off the white pieces surrounding the tongue.
(4) Cut the meat into thin or thick slices, depending on personal preference. Eat warm or cold.


Dai Dai


From → Recipes

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