Skip to content 
Step 1: Clean and Prepare
Rinse the beef tongue thoroughly under cold water. Place it in a large pot and cover with water. Bring to a boil and let it cook for about 10–15 minutes. This helps remove impurities. Drain and rinse again.
Step 2: Slow Simmer
Place the cleaned tongue back into the pot. Add onion, garlic, bay leaves, peppercorns, carrot, celery, and salt. Cover with fresh water.
Bring to a gentle boil, then reduce heat and let it simmer for about 2.5 to 3 hours, or until the tongue is very tender. You should be able to pierce it easily with a fork.
Step 3: Peel the Skin
Once cooked, remove the tongue from the pot and let it cool slightly. While still warm, peel off the thick outer skin. It should come off easily at this stage.
This step is essential—the inside is the part you want to eat.
Step 4: Slice and Sauté
Slice the peeled tongue into thin pieces.
In a pan, heat olive oil and add the slices. Cook for a few minutes until they begin to lightly brown.
Step 5: Add Flavor
Add beef broth, tomato paste, paprika, cumin, and optional chili flakes. Stir well and let everything simmer for about 15–20 minutes until the sauce thickens and coats the meat.
Step 6: Serve
Serve hot with rice, potatoes, or even inside tortillas for a taco-style dish. Garnish with fresh herbs if desired.
Why This Recipe Works
This method combines slow cooking and seasoning to enhance the natural richness of the meat. The long simmer breaks down the tough fibers, while the final sauté adds depth and texture.
The result is tender, flavorful beef that doesn’t resemble its original form at all—just a rich, satisfying dish that can compete with any traditional beef recipe.