Smoked Beef Tongue
In South American, European and Asian cultures, beef tongue is a delicacy. Its flavorful and very tender. The “trick” is not to think of it as tongue. Its simply beef!
If there is a restaurant with beef tongue on the menu, I’ll be ordering. In different cultures, beef tongue, also known as neat’s tongue is enjoyed:
- Lengua to Mexicans
- Gyutan in Japanese
- Uruguayans and Mongolians also enjoy ox tongue
- Tan-Yakiniku to Korean
- French enjoy as Langue de Boeuf
- Known as lingua to Italians
- Argentinians and Brazilians enjoy ox tongue with a vinaigrette
Beef tongue can also be cubed and served as Taco de Lengua Click here for the recipe. Yum!
Smoked Beef Tongue
In South American, European and Asian cultures, beef tongue is a delicacy. Smoked beef tongue slices are flavorful and very tender. Delish!
Ingredients
Equipment
Method
- Clean the tongue by rinsing under water and take the back edge of butter knife to push against the grain of the taste buds while rinsing.
- In a large hot pot on medium to high heat, add salt, bay leaves, garlic, onion, beef tongue and water. Boil for 4-5 hours to tenderize. When a knife slides easily into the middle of the tongue, the meat is tender.
- Remove from boiling water and allow to cool for 5-10 minutes. While still warm peel the skin of the beef tongue off. Trim the looser meat on the side and bottom of the thicker part of the tongue. This is still edible, but not as pretty for slices.
- Warm up smoker to 350F. In the meantime, season all sides of beef tongue with beef rub/ steak rub/ salt and pepper.
- Smoke whole tongue for 15 minutes or when the rub adheres tosurface of the meat. After smoking, slice beef tongue across the grain into ¼to ½ inch slices. It is also possible to achieve delicious smoked meat even without a smoker.Consider trying these alternatives for smoking meat without a smoker.
- Serve with fresh squeeze of lime and cilantro.
Alternative Grill/ Smoking Option
- Grill/ smoke ½ to ¾ inch tongue slices on the grill.
- Serve with fresh squeeze of lime and cilantro.
My son and I enjoy beef tongue and smoked meat as well, so I’m looking for a recipe to make both. I do have a question about your recipe calling for only 15 minutes in the smoker, can you clarify that for me? Thanks in advance
I use a Gateway Drum Smoker which is very direct and concentrates flavours, especially smoke. For a smoker that is indirect, you can cook the beef tongue on the smoker for 45-60 mins for smoke flavour. Good luck!!
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