About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Place the beef tongue in a large pot or Dutch oven and cover with cold water by at least 2 inches. Add the halved onion, smashed garlic, bay leaves, black peppercorns, dried oregano, and 1 tsp salt. Bring to a boil over high heat, then reduce to a steady simmer, partially cover, and cook for 2 hours 30 minutes to 3 hours, until the tongue is completely tender when pierced with a knife and registers at least 160°F (71°C) at the thickest part on an instant-read thermometer.
Transfer the tongue to a cutting board and let it rest for 15 minutes, until cool enough to handle. Discard the braising liquid and aromatics. Using your fingers or a paring knife, peel away the thick outer skin — it should slip off easily; start at the base and work toward the tip. Trim and discard any fatty or gristly bits from the base.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
