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    Braised Beef Tongue


    The bacon that is cooked with this Nations Best® Tongue recipe, as well as the root vegetables, add a nice flavor dimension to this dish. The parchment paper helps to keep the Tongue submerged while cooking, for more even cooking.

    Meat Suggestions


    • 2 Tbsp olive oil
    • 1 onion, coarsely-chopped
    • 1 turnip, chopped
    • 1 carrot, chopped
    • 2 celery ribs, chopped
    • 1 Nations Best® Pickled Beef Tongue (3 lb, raw)
    • 6 c beef broth
    • 1 bouquet garni
    • 6 black peppercorns
    • 2 strips bacon
    • Butter, for greasing
    • Prepared meat glaze


    1. Heat the olive oil in a large heavy pot over medium heat. Add the onion, turnip, carrot and celery. Cook, stirring occasionally, until softened, about 10 minutes.
    2. Place the Tongue on top of the vegetables. Add the broth to cover, the bouquet garni and peppercorns. Lay the bacon over the top and cover with a piece of buttered parchment paper and the lid, and simmer until tender, about 2 1/2o 3 hours.
    3. Remove the Tongue from the cooking liquid and cool. Trim off the connective tissues and skin from the Tongue. The skin should come off easily. Remove any excess fat.
    4. Cut the Tongue in half lengthwise and place the halves on a baking sheet. Brush them with meat glaze.
    5. Reheat in a warm oven. Slice into -inch slices and arrange on a platter with mashed potatoes or sauted spinach.