Beef Tongue

Preparation info

  • Difficulty


Appears in


By Ben Shewry

Published 2012

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  • 1 pickled beef tongue (about 1.3 kg/3 lb)
  • 200 g (7 oz) celery, washed and cut into 3 cm (1¼ inch) lengths
  • 200 g (7 oz) onion, cut into 3 cm (1¼ inch) pieces
  • 150 g ( oz) carrot, cut into 3 cm (1¼ inch) pieces
  • 2 fresh bay leaves
  • 2 sprigs thyme
  • 16 g ( oz) mustard seeds
  • 4 g ( oz) coriander seeds
  • 700 ml (24 fl oz) white wine
  • 4 litres (140 fl oz) water
  • charcoal*, for smoking
  • wood* (such as mallee root), soaked in water for 30 minutes, for smoking
  • sea salt flakes, to taste
  • 1 quantity tomato water vinaigrette


Place the beef tongue, celery, onion, carrot, bay leaves, thyme, spices, wine and water in a large saucepan and bring to the boil. Reduce the heat to a gentle simmer and skim. Weight down the tongue so it is fully submerged and simmer for 3–4 hours or until tender. Once cooked, remove from the heat and cool the tongue in the stock to 40°C (104°F).

Remove the tongue from the stock and peel off the skin. Trim the tongue and pass the stock through a fine sieve, discarding the solids. Place the tongue in a rectangular container, half cover with the strained stock and place another container on top the same size as the bottom one. Place a light weight on top to press the tongue. Refrigerate for at least 4 hours or overnight. Cut the tongue into 5 mm (¼ inch) thick slices and portion into neat tiles of 3 slices per serve.

When ready to serve, light a hot smoker* with the charcoal. When the charcoal dies down a bit, add some of the soaked wood. Once it is smoking well, add the tongue and smoke for 4 minutes. Remove the tongue from the smoker, season with salt and dress with the tomato water vinaigrette. Serve immediately.