Description
Beef Tongue Provençal brings classic French countryside cooking straight to your kitchen table. Tender, slow-simmered meat becomes a delectable meal that connects you with traditional culinary roots and delivers rich, hearty flavor in every delicious bite.
Ingredients
Scale
Main Ingredients:
- 1 beef tongue
Vegetables:
- 2 onions
- 4 carrots
- 4 celery stalks
- 4 cloves garlic
Herbs and Seasonings:
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- Salt
- Fresh parsley
Instructions
- Thoroughly rinse your 3-4 pound beef tongue under cold running water, removing any visible debris or surface residue.
- Transfer the cleaned tongue into a spacious large pot, creating a solid foundation for cooking.
- Scatter 2 quartered onions, 4 chopped carrots, 4 chopped celery stalks, and 4 smashed garlic cloves around the tongue for aromatic flavor infusion.
- Add 2 bay leaves and 1 teaspoon whole black peppercorns to enhance the broth’s depth and complexity.
- Pour cold water into the pot, completely covering the tongue and vegetables by at least 2 inches.
- Place the pot on high heat and bring the liquid to a rolling boil, which typically takes 8-10 minutes.
- Reduce your burner temperature to low, creating a gentle simmer that allows the tongue to become tender without aggressive bubbling.
- Cover the pot and let the tongue cook slowly for 3-4 hours at 180-200 degrees fahrenheit, checking occasionally to ensure sufficient liquid remains.
- Test the tongue’s tenderness by inserting a sharp knife – it should slide in smoothly with minimal resistance.
- Remove the tongue from the broth and let it rest for 10-15 minutes until cool enough to handle comfortably.
- Carefully peel away the tough outer membrane using your fingers or a small paring knife, discarding the skin.
- Slice the tongue thinly against the grain, creating delicate, uniform pieces for serving.
- Arrange the sliced tongue on a platter with the cooked vegetables and sprinkle fresh chopped parsley on top for a bright, fresh garnish.
Notes
- Cook the tongue gently and slowly to ensure maximum tenderness and prevent tough meat.
- Check water levels during cooking and add more if needed to keep the tongue fully submerged.
- The outer skin peels off easily when the tongue is warm, so remove it shortly after cooking when it’s comfortable to handle.
- For a leaner version, trim visible fat before cooking and use low-sodium vegetable broth instead of water for additional flavor.
- Prep Time: 15 minutes
- Cook Time: 3-4 hours
- Category: Beef
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 283 kcal
- Sugar: 4 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 125 mg