Smash the garlic cloves with the side of a knife to release the flavor and aroma. Add smashed cloves, salt and the whole half of an onion to the water. Peel the orange and add the peel to the water, then squeeze in the juice.
Slowly add the beef tongue to the boiling water. Cover the pot and simmer for 4-5 hours. The beef tongue is ready when a knife is easily inserted into the middle of the flesh with little resistance.
Remove the tongue from the pot and discard the water. Allow the tongue to cool 10-15 minutes before handling.
Peel the skin away, if necessary using a small knife to remove any stubborn bits. Discard the tongue skin.
Slice the tongue into 1/4″ slices, and cut away a wedge of the darker “under tongue” section. (See post above for more info). Season the slices well on both sides with Meatchelada seasoning.
Heat a grill for high heat grilling, about 500f. Alternatively, you can also do this sear step in a skillet on the stove.
Grill the tongue pieces, flipping frequently. The tongue is already cooked at this stage, you are just looking to develop a seared crust on the outside. As the fat begins to render the caramelization will speed up, so be careful of flare ups.
Once the desired color is achieved, removed from the grill and serve immediately.
Reviews
Colleen on 2021-09-07 (5 stars): Please tell me when to add the salt.
Dawn Mohrbacher on 2021-09-08 (5 stars): I think I get to be the first review...woo hoo! My first thought is...this woman knows her beef!
I was searching the Internet for recipes for tongue as I've never cooked it, but I watch chef porn and it is always a feature at some point so I bought two three pound tongues and started the process.
Firstly, I always make recipes side by side, with the original as written to compare with a modified version. The only modification I made was to cook on high in a pressure cooker for 1 hour 15 mins with a 20 min cool down to let the pot naturally cool. I did this because I forgot I had school conferences and didn't have the four or five hours on the stove.
YUMMY! That's my review. Both versions were voted hella good by my three children. (I did lie to one and told him it was a tenderloin).
Because I'm teaching the boys to cook, we do a side by side play with flavour profiles. The second was cooked in half a bottle of Riesling and water to one inch over the contents of the pot. I used the spices, orange, onion, etc but added half a dozen small figs halved, a dozen creminni (sp?) mushrooms cut in half, white pepper, a hefty pinch of cinnamon and the same with nutmeg as well as about a tablespoon worth of shaved fresh ginger.
I did use the orange, but I did three. A three second squirt of pure maple syrup off our tree.....lol ok only in my imagination, but maple syrup none the less, with another hefty pinch of sweet paprika and fresh sage verses bay leaf. I threw in a handful of end cut bacon chunks as well and put in a teaspoon of duck fat at the base to discourage sticking, but in hind sight, it was unnecessary.
I can't tell you which was best frankly. The original had a beautiful spicy kick but not too spicy for grandma (who thinks mild salsa is hot) and the modified was akin to a sweet southern bbq flavour. Side dishes were quinoa cooked in beef stock, to which I added the cooked down veggies (onion and mushrooms) diced.
Both were delicious.
I am now a devoted tongue cooker lol as well as a follower of this wonderful carne expert!! The only thing I didn't do was to finish off in the big green egg as I was concerned about keeping a close eye on that step so I used cast iron skillets. I might be brave and try the egg now that I know how they cook.
Long review, but honestly, I have fun cooking with the boys and letting them learn to follow a recipe as well as how to play with flavour while still keeping the original in mind cuz when it's good....it's just good! This one is GOOD.
Georgianna on 2022-01-12 (5 stars): The BEST way to prepare tongue ever. Thanks so much...
And thanks also to Dawn for the Instant Pot hack ;)
Alex on 2022-07-02 (5 stars): I’m making this next week but I just wanted some input as to what sides would pair well
cj fessenden on 2023-02-08 (5 stars): I love tongue and this is by far the best recipe I've used. It's now the only recipe I will use for tongue.
Charlotte on 2024-05-20 (5 stars): I live in georgia, peach State so I have cooked this recipe using it exactly the way it is described and that is also absolutely amazing. I kind of tweaked mine when I didn't have any oranges and I used apricots in the boil and then apricot preserves I made a glaze left the tongue hole after skinning it and the glaze consisted of apricot preserves, garlic, ground mustard, and soy sauce, and a little bit of ginger. after I boil the tongue and skinned it I wrapped it in bacon for the grill. Once the Bacon was crispy and the tongue was heated through, I glazed it with the apricot soy glaze. You can also use this glaze on a pork tenderloin cooked in the same exact way wrapped in bacon and then glazed. Either way that you cook this tongue it is absolutely wonderful. Thanks for the recipe it's absolutely delicious. Living in Northeast Georgia, I can't have an orange tree in my yard. but I do have apricot and peach trees and this is just a wonderful recipe for any of those fruits.. I would recommend this recipe to even the pickiest of eaters and I give it five stars.
