Citrus-Cayenne Beef Tongue
Often overlooked, beef tongue becomes truly savory and tender after simmering in broth for several hours.
Method
Directions
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1
Place the tongue, carrots, onion, celery, leek, garlic, and bay leaves into stock pot. Add water until all ingredients are submerged. Bring to a boil, reduce to a simmer, and cook for 8 hours with the lid on but tilted.
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2
Pull the tongue out of liquid and peel the outer layer of skin off. Chop the tongue meat into cubes.
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3
Heat the butter in a sauté pan over medium-high heat. Add the tongue, cayenne, lime, salt, and pepper to taste. Cook until tongue is browned all over.
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Premium beef from trusted farms — shipped overnight, frozen at peak freshness.
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