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Apr 3, 2007 03:36 PM

What To Do with Beef Tongue? [moved from General Chowhounding Topics]

I picked up some beef tongue at a local Asian market at my husband's request, and I am looking for some recipes/meal suggestions. He typically likes it in his Vietnamese pho, but pho is a long undertaking that I'm not prepared for right now!

The tongue I bought isn't whole; there's about a pound of it, and it's sliced fairly thin. Any tasty ideas?

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  1. 1. Make and use in a quick version of pho
    2. With sauerkraut, served with rice
    3. In a sandwhich
    4. Julienned in fresh (not fried) lumpia

    Of course, a poster on another thread about sushi provided a very entertaining (and slightly disgusting) menu from a restaurant in his/her town. If you live in the same kind of place, I'm sure beef tongue sushi would be spot on!

    1 Reply
    1. re: Sam Fujisaka

      Oooh, Sam, thanks for your suggestions...I am thinking maybe a quick saute and then into a banh mi Vietnamese sandwich would be a great use!

    2. A local Japanese place makes a wonderful terrine with beef tongue, asian pear or persimmion, and a simple shoyu jelly.

      1. I am curious why it was already sliced.
        I think it tastes best when boiled whole (yes, boiled) in water (seasoned water if you like) cooled slightly, then stripped of its leathery outer layer, then sliced. With a bit of salt and mustard... yum!

        5 Replies
        1. re: grocerytrekker

          I'm not sure why it was sliced at the store; the reason I bought it sliced is because I was thinking sliced would be best for pho, and then after I got home I realized I wasn't going to have time to make pho w/it. But I do agree w/your boiling method when it's whole, esp. for use in tacos!

          1. re: EmJayBe

            Again, why not a quick pho? If you and/or your husband are Vietnamese, forget I asked.

            1. re: Sam Fujisaka

              We aren't Vietnamese, but he is a bit of a purist when it comes to his pho! We used to live in the SF Bay area and had many Vietnamese friends, and "quick pho" was not in their vocabulary! What is your recipe for a quick pho?

              1. re: EmJayBe

                I don't have recipes and am not a pho'xpert, but I would guess something like: toss a couple of beef bouillon cubes + a star anise and a clove in water as it starts to simmer; remove these latter; toss in a touch of fish sauce and grated ginger, then feather-cut onion, tongue slices, sliced scallion, and some sliced chilis. Place cooked rice noodles in bowl, add stuff from the pot. Add torn cilantro.

          2. re: grocerytrekker

            sliced beef tongue is used for both korean and japanese bbq, really tasty too


          3. Serve it cold in a pickley, slightly creamy dressing, Basque style, or serve it warm with good, spicy green salsa and tortillas. (The latter is better with roasted whole tongue, quite rare, peeled and sliced thick, but the flavor of tongue goes well with spicy green salsa - especially if it has some tart tomatillo flavor.)

            1. I have always bought tongue whole, simmer it whole (or in several large chunks to fit the pot), and served it sliced latter. In fact I'm cooking two that I bought at Sams Club. I'll probably freeze half it.

              I wonder how tender your slices are. I'd suggest quickly sauteing a slice or two, or a brief simmer, and taste.

              I don't know about Asian ways of eating tongue, but Europeans seem to prefer a piquant sauce - something with mustard, pickles, capers etc. It is also very popular in Latin American cooking. Tacos have already been mentioned. A savory peanut sauce also works well (Ecuador and Columbia). I wonder if the Spanish use it in tapas.