Name: Cold Beef Tongue with Horseradish (Standard)
Prep time: 1 h 36 min
Cook time: 2 h 24 min
Total time: 4 h
Yield: 6
Cuisine: German
Ingredients: 3 lbs Beef Tongue; 1 Yellow Onion-quartered; 2 Bay Leaves; 1 tbsp Black Peppercorns; 1 tsp Salt; 1/2 cup Sour Cream; 2 tbsp Prepared Horseradish; 1 tsp Lemon Juice; 1/4 tsp Salt; 1/8 tsp Black Pepper

Recipe tier

A traditional preparation of beef tongue, boiled until tender and served cold with a simple horseradish cream sauce.

Total 4h

Serves 6

Steps 6

Ingredients 10

Soundtrack the cook

Soul kitchen · 181 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 96m Cook 144m Plate 5m Reset 10m

Share this playlist

Beef Tongue
3 lbs 1.36 kg Beef Tongue
Boiling Liquid
1 1 Yellow Onion-quartered
2 4 Bay Leaves
1 tbsp 15 mL Black Peppercorns
1 tsp 5 mL Salt
Horseradish Cream
cup 120 mL Sour Cream
2 tbsp 30 mL Prepared Horseradish
1 tsp 5 mL Lemon Juice
tsp 1.25 mL Salt
tsp 0.625 mL Black Pepper

Equipment

As an Amazon Associate, Mealovate earns from qualifying purchases.

Instructions

🎙️ Cook with voice coach

Place Beef Tongue in a large pot and cover with cold water.
Add Boiling Liquid ingredients to the pot.
Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until the tongue is very tender. A fork should easily pierce it.
Remove the tongue from the pot and let it cool slightly. Peel off the skin while it's still warm (it should slip off easily).
While the tongue cools, prepare the Horseradish Cream: In a small bowl, combine all Horseradish Cream ingredients and mix well.
Once the tongue is completely cool, slice thinly and serve with the Horseradish Cream.