small-pot beef tongue

2020-03-30 a. o.

Similar to small-pot oxtail and small-pot beef shank, I cooked this tongue in a much smaller volume of water than usual: only 3 quarts instead of 10+ quarts. The difference is a more concentrated stock with a beefier flavor. The meat also has a stronger flavor than when cooked in the larger volume.

This is not as extreme as pressure-cooked beef tongue, but not my usual 12-qt stock pot either. Beef tongue is too big to cook in a 2-qt. saucepan like I did with oxtail, so I used the next-larger available size. I cooked this one in 2-3 qts. of water. The resulting stock was much darker than the large stock pot variation, and quite a bit more concentrated as well.  


This is what you need for 4-8 servings:

  • 4 lb. beef tongue
  • S&P
Pic1: small-pot beef tongue



Pic2: all done
Pic3: peel
Pic4: slice


Pic5: all done
Pic6: always store in broth
Pic7: extra broth