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This simple beef tongue recipe results in tender, melt-in-your-mouth meat. The tasty mushroom onion sauce is optional, but it greatly enhances the dish.


Beef tongue: Available in Prima Carne online meat shop

Spices: I use dried bay leaves, whole peppercorns, and whole allspice.

Butter: I love using creamy European butter, but any butter will be great.

Onions and mushrooms: As a lazy cook, I often use the food processor to chop onions, and I buy pre-sliced mushrooms.

Beef broth: Store-bought is fine - just check the ingredients list to make sure it looks OK.

Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.

Cornstarch: Just 1 teaspoon to thicken the sauce.


1. Start by simmering the tongue with spices until tender, 3-4 hours.

2. Allow it to slightly cool, just until it's easier to handle, then remove the skin and slice it.

3. If making the sauce, cook the onions and mushrooms in butter, then add beef broth, kosher salt, and black pepper.

4. Add the sliced meat to this tasty sauce and simmer it for 30 minutes, until it's super tender. You can thicken the sauce with a little cornstarch if you'd like.

5. To serve, arrange slices on plates and top them with the sauce.

Let the cooked tongue cool a little before removing the skin. It's too hot to handle when you remove it from the saucepan.

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