Go Back
Beef Tongue Slices

Smoked Beef Tongue

In South American, European and Asian cultures, beef tongue is a delicacy. Smoked beef tongue slices are flavorful and very tender. Delish!
Print Recipe Pin Recipe
Course: meat
Ingredients Equipment Method

Ingredients
  

  • 2 teaspoon salt
  • 2 bay leaves
  • 7 cloves garlic smashed and cut in half crosswise
  • 1 large onion chopped
  • 2 quarts of water
  • 2 veal beef tongue 1.5lbs each or 1 x >3lb beef tongue
  • Beef or steak rub or salt and pepper
Optional Garnish
  • cilantro, finely minced
  • lime wedge

Equipment

  • Smoker/ Grill
  • Large pot with lid
  • tongs

Method
 

  1. Clean the tongue by rinsing under water and take the back edge of butter knife to push against the grain of the taste buds while rinsing.
  2. In a large hot pot on medium to high heat, add salt, bay leaves, garlic, onion, beef tongue and water. Boil for 4-5 hours to tenderize. When a knife slides easily into the middle of the tongue, the meat is tender.
  3. Remove from boiling water and allow to cool for 5-10 minutes. While still warm peel the skin of the beef tongue off. Trim the looser meat on the side and bottom of the thicker part of the tongue. This is still edible, but not as pretty for slices.
  4. Warm up smoker to 350F. In the meantime, season all sides of beef tongue with beef rub/ steak rub/ salt and pepper.
  5. Smoke whole tongue for 15 minutes or when the rub adheres tosurface of the meat. After smoking, slice beef tongue across the grain into ¼to ½ inch slices. It is also possible to achieve delicious smoked meat even without a smoker.Consider trying these alternatives for smoking meat without a smoker.
  6. Serve with fresh squeeze of lime and cilantro.
Alternative Grill/ Smoking Option
  1. Grill/ smoke ½ to ¾ inch tongue slices on the grill.
  2. Serve with fresh squeeze of lime and cilantro.