Mom's Jewish Braised Fresh Beef Tongue

Delight in the comforting, time-honored flavors of "Mom's Jewish Braised Fresh Beef Tongue," a traditional dish that embodies the essence of home cooking. This recipe transforms a humble cut of meat into a melt-in-your-mouth delicacy through a slow-simmering process infused with aromatic vegetables, bay leaves, black peppercorns, and a touch of red wine vinegar for a gentle tang. The beef tongue is simmered until fork-tender, peeled, and lightly braised for an extra depth of flavor before being thinly sliced and served with a sprinkle of fresh parsley. Perfect for holiday gatherings or a nostalgic family dinner, this dish pairs beautifully with horseradish, mustard, or matzo, bringing a taste of Jewish culinary heritage to your table. Whether you're rediscovering a childhood favorite or exploring something new, this recipe is a flavorful celebration of tradition and comfort.

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

Ingredients

• 1 whole (about 3-4 lbs) fresh beef tongue
• 8 cups water
• 1 large onion
• 2 medium carrots
• 2 celery stalks
• 4 garlic cloves
• 2 bay leaves
• 1 tablespoon black peppercorns
• 2 teaspoons kosher salt
• 3 tablespoons red wine vinegar
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley (chopped)

Directions

Step 1

Clean the beef tongue thoroughly by scrubbing it under cold running water. Trim any excess fat or cartilage around the base of the tongue.

Step 2

Place the beef tongue in a large, heavy-bottomed pot or Dutch oven. Add the water, ensuring the tongue is fully submerged.

Step 3

Peel and quarter the onion, and add it to the pot along with the carrots, celery stalks (cut into large pieces), and garlic cloves.

Step 4

Add the bay leaves, black peppercorns, and kosher salt to the pot. Bring the water to a boil over medium-high heat.

Step 5

Once boiling, reduce the heat to low, cover the pot, and let the tongue simmer gently for about 2.5 to 3 hours, or until it is tender. You should be able to easily pierce the tongue with a fork.

Step 6

Carefully remove the tongue from the pot and let it cool for 10-15 minutes, until it is safe to handle.

Step 7

While the tongue is cooling, strain the cooking liquid and reserve it. Discard the vegetables and aromatics.

Step 8

Once the tongue is cool enough to handle, peel off the tough outer skin. Use a sharp knife to assist if necessary. Trim any remaining fatty or gristly parts.

Step 9

Return the peeled tongue to the pot with about 2-3 cups of the reserved cooking liquid. Add the red wine vinegar and black pepper, and simmer uncovered over low heat for another 20 minutes to let the flavors meld.

Step 10

Remove the tongue from the pot and slice it into thin slices, about 1/4 inch thick.

Step 11

Serve warm, garnished with chopped fresh parsley. The tongue pairs well with horseradish, mustard, or matzo on the side.

Nutrition Facts

Serving size	(2862.1g)

Amount per serving	% Daily Value*
Calories	1224.5

Total Fat 73.9g	0%
Saturated Fat 30.2g	0%
Polyunsaturated Fat 0.1g
Cholesterol 394.6mg	0%
Sodium 1720.9mg	0%
Total Carbohydrate 45.9g	0%
Dietary Fiber 10.7g	0%
Total Sugars 17.3g
Protein 92.5g	0%

Vitamin D 0IU	0%
Calcium 350.7mg	0%
Iron 16.0mg	0%
Potassium 2662.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.6%

Protein: 30.4%

Carbs: 15.1%