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Beef Tongue
Slow-cooked beef tongue, sliced thin and seared until incredibly tender and deeply flavoured throughout.
Ingredients
Instructions
Place tongue in a pot, cover with water and add salt.
Simmer on low heat 3 hours until very tender.
Remove from water and cool enough to handle.
Peel off the outer skin while still warm — it should come off easily.
Slice tongue about 1cm thick.
Sear slices in tallow over high heat until golden on both sides.
Season with salt and pepper.
Serve hot with rendered fat poured over.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
