Similar Recipes

Tacos de Lengua
Browning and crisping the tongue is key to great tacos, adding a bit of texture to the meltingly rich meat.
Sous Vide Tacos de Lengua
Not only does cooking a tongue sous-vide make for complete set-it-and-forget-it ease (as it does with any braised or confit dish), it also creates a more flavorful finished product as the tongue slowly stews in its own juices.
Very Crispy Tongue with Chili Bean Paste and Sichuan Peppercorns
Tongue simmered until tender and pan-fried to crispness.
Crispy Grilled Beef Tongue
Tongue is a stress-free option for the grill. You simmer the tongue in water or stock, adding aromatics and spices. Because tongue is so fatty, you don't have to worry about it getting tough or dry.
Confit of Pork Tongue with Warm Lentil Salad
If beef tongue is something of a monstrosity, then pork tongue is the smaller, subtler of the two. Even so, at five or more inches in length, the tongue of a pig is not to be sneezed.
Duck Tongue
Duck tongues? Wait, ducks have tongues? Yes, and the organ is actually a fatty delicacy. Barely two inches long, the tongue is small and flimsy but tastes intensely ducklike. When freshly fried, duck tongues are as addictive as potato chips.
Cemitas de Lengua (Mexican Tongue Sandwiches)
A Mexican beef tongue sandwich with black beans, avocado, and crema.
Pickled Kumquats
Save a bit of the winter citrus season by pickling kumquat halves in a slightly spiced vinegar syrup. Eat the fruit with cheese, meat or salad. The leftover liquid can be drizzled into sparkling water or whisked into vinaigrettes.
Pickled Garlic
Pickled garlic is great in salad dressings or as part of a pickle plate (try drizzling them with a bit of fruity oil). During dinner prep, they're great coarsely chopped and added to sauteed greens. When the garlic is all gone, make sure to save the leftover brine and use it in homemade bean purees or quickly dressed bowls of salad greens.
Pickled Garlic Scapes
In its finished form, this pickle ends up tasting like a wonderfully garlicky dilly bean. If you like the combination of garlic and a snappy pickle, you'll be quite pleased with this one.

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Pickled Tongue

Squeamishness aside, the tongue is such an appealing cut: tender and fatty, and delicate in taste (unlike kidneys or liver, for instance, which have a more distinctive flavor). I enjoy tongue sandwiches. Like corned beef or pastrami, the thin slices of tongue are so rich and satisfying that it's perfect between two slices of rye bread. All it needs is some horseradish and mustard, and maybe a dill pickle.

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