Lemon-Garlic Beef Tongue



Want to save money on organic meat? One way is to buy organ meats. If you’re lucky and know where to look, you can even find them free. While organ meats sound unappealing, they have a different nutrition profile from muscle meat, and tend to have a higher concentration of vitamins/minerals. It is also more merciful for the animal to eat it entirely, instead of throwing out and wasting edible portions.

Here is my recipe for tongue:

-1 beef tongue

-1 onion

-1/2 head of garlic (7 cloves?)

-1 lemon

-1 or 2 tbsp butter

-3 bay leaves

-1 tsp peppercorns

-1 tbsp sea salt

-dried or fresh parsley (about 2 tbsp?)

-1/2 White wine (optional)


Just a heads up, this will take A LOT of boiling so make sure you have approx. 3-4 hours of prep time.











Take the tongue and boil it in water for approximately 1-2 hours (until the membrane is  tender enough to peel off). It should be able to peel off easily like below:









Cut up the tongue into slices. This will  increase the surface area which will help in absorbing flavors and also make it more tender when you boil it in the sauce. Put the tongue slices in a frying pan and melt 1-2 tbsp butter.









Once butter is melted, add onions, and garlic. Then add enough water to cover the tongue slices, and sprinkle peppercorns, salt, parsley, bay leaves. Slice up the lemon and throw in, but make sure to pick out the seeds first. If you want to, you can add 1/2 cup white wine for extra flavor. This mixture will have to lightly boil on medium heat for approx. 2 hours until the tongue slices are tender. Make sure you are present, as you will have to pour on additional water when the water evaporates. Also, you may cut up the tongue into further smaller slices (I did) in order to reduce the boiling time.

Voila! This recipe definitely made the tongue more palatable (LOL). If I were to describe it, the texture was a soft, buttery meat texture. The kind of texture you would expect in a meat stew.

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