This beef tongue recipe is crispy on the outside and tender on the inside. Top it with fresh herbs, lemon, and piquant onion for a refreshing and flavorful treat. Packed with protein and nutrients, it's a great appetizer, hors d'ouvres or even a light supper.
Slice. Slice cooked beef tongue in half lengthwise. Then cut crosswise into medium-size strips.
Brown. Heat butter in a large stainless steel skillet over medium high heat. Add cut tongue pieces and fry undisturbed until brown on the bottom, about 4-5 minutes. Flip the pieces and brown on the other side, for about an additional 2-3 mintues.
Assemble. Transfer the fried cow tongue pieces onto a platter. Top with thinly sliced onion, fresh parsley, and coarse salt. Drizzle with lemon juice and serve.
Notes
Storage: Store leftover beef tongue in an airtight container in the refrigerator for up to 4 days.To reheat: Heat a skillet over medium heat and add a little bit of butter. Place the beef tongue slices and cook for about 2-3 minutes on each side until heated through and crispy again.Helpful tips:
To make cutting easier, chill the cooked and peeled beef tongue in the refrigerator for a few hours. The firm texture will ensure precise cutting and handling.
Don't disturb the tongue when frying them to allow for proper browning or Maillard reaction. They should release easily from the pan and become golden brown when you try to lift them off the skillet.
The information shown above is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. Please see our complete Nutritional Information Disclaimer.