Beef Tongue: The Most Tender Cut You’re Afraid to Love
Beef tongue isn’t just for the adventurous anymore—it’s a staple in Jewish cuisine that’s long overdue for a comeback. Sure, the name might make some folks squirm, but once you try it, you’ll wonder why you ever hesitated. This slow-cooked, saffron-infused beef tongue recipe is a nod to the traditional Sephardic flavors that elevate even the most unexpected cuts into something utterly crave-worthy.
Why You Should Be Eating Beef Tongue
Let’s get the elephant—or should we say cow tongue—in the room out of the way. We know what you’re thinking: “I have to peel it?” Yes, and it’s weirdly satisfying. But more importantly, beef tongue is one of the most tender, flavorful meats you can cook, especially when simmered with saffron, garlic, and herbs as in this recipe. It’s lean, rich in protein, and when prepared right, it practically melts in your mouth.
Beef Tongue Recipe Breakdown
Our Kosher Beef Tongue recipe brings out the best in this underrated cut. Here’s what you’ll need:
Ingredients:
- 1 whole beef tongue
- 2 quarts water (or enough to cover the tongue)
- 7–10 threads saffron
- 1 pinch oregano
- ⅓ tsp mace (ground)
- 3 cloves garlic (minced)
Instructions:
- Boil the tongue until cooked through, then let it cool slightly. While it’s still warm, remove the tough outer layer (it peels right off).
- Slice the tongue into ¼-inch slices.
- Oil a heavy saucepan, add 2 cups water, and stir in saffron, oregano, mace, and garlic. Bring to a boil, then reduce heat.
- Layer tongue slices and parsley in the saucepan until all the meat is used.
- Simmer gently for 50–60 minutes until fully tender.
Serve it warm, cold, or in sandwiches—it’s delicious any way you slice it.
Cultural Significance of Cow Tongue in Jewish Cuisine
Cow tongue has deep roots in Jewish cooking, especially among Ashkenazi and Sephardic families. Whether served on Shabbat or as a cold cut on rye, this delicacy proves that Jewish cuisine knows how to make the most of every part of the animal.
Tips for Cooking Tongue
- Don’t skip the peeling step: It’s essential for a smooth texture.
- Simmer low and slow: Rushing will ruin the tenderness.
- Let it sit overnight: The flavor deepens beautifully if you chill it and reheat the next day.
Still Skeptical?
It’s okay—most people are at first. But once you get past the name and the prep, you’ll discover that beef tongue is better than brisket. (There, we said it.)
Perla’s Beef Tongue
DESCRIPTION
INGREDIENTS
- 1 beef tongue (whole)
- 2 quarts water (enough to cover beef tongue)
- 7-10 threads saffron
- 1 pinch ground oregano
- 1/3 tsp mace (ground)
- 3 cloves minced garlic
INSTRUCTIONS
- Boil the tongue, set it aside to cool slightly and while still warm remove the coarse covering of the tongue. Slice it into 1/4 inch thick slices.
- Oil the bottom and sides of a heavy saucepan and pour in 2 cups of water and add the saffron, oregano, mace and minced garlic.
- Bring to a boil. Reduce heat.
- Line the bottom of the saucepan with the larger and thicker slices of tongue. Cover with fresh or dry parsley. Add another layer of sliced tongue, cover with parsley and repeat the process until all the tongue is in the pan.
- Simmer 50-60 minutes until tender.
