Veal / Beef Tongue Broth

many dates

Veal or beef tongue broth makes imo the best broth possible. I usually add vegetables for extra flavor. A 4-lb tongue will easily make 10 quarts of a strong and delicious broth, which is very rich and quite good to drink ‘as is’. (Pic1)

If you want to make a concentrated broth, use only enoug water to cover the tongue, cook several tongues together or use the stored broth again later for another tongue. Freeze or can for later use to make soup or sauces with.



This is what you need for 10 qts:

  1. 1 beef tongue, washed, 4 lbs.
  2. S&P


  1. 2 carrots, peeled, sliced
  2. ½ cup celery, chopped
  3. 1 onion, peeled, whole
  4. 2 cloves garlic, pressed or chopped
  5. spices for tea-egg: laurel, peppercorn, cloves, rosemary, …

Pic1: beef tongue broth is delicious, even with a piece of the packaging floating in it.



tongue bbefore cooking Pic2: just starting to boil
Pic3: the skin turns white during cooking
Pic4: ready for storage