🍽️Meat Dish

Braised Beef Tongue with Savory Mushroom Sauce

Name: Braised Beef Tongue with Savory Mushroom Sauce
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Cuisine: Meat Dish
Ingredients: 1 whole beef tongue, rinsed and trachea removed; 250 g mixed root vegetables (carrots, onions, and potatoes), roughly chopped; Ginger powder, to taste; 200 g mushrooms, sliced; 3 tablespoons soy sauce; 1 cup chicken broth; Cornstarch, as needed for coating and thickening; Neutral oil, for shallow-frying

"Elevate your dinner table with this gourmet transformation of a classic cut, featuring buttery-soft beef tongue and a decadent, umami-packed mushroom glaze."

Prep:25 min

Cook:45 min

LevelMedium

Analyzing...

● Ingredients

1 whole beef tongue, rinsed and trachea removed
250 g mixed root vegetables (carrots, onions, and potatoes), roughly chopped
Ginger powder, to taste
200 g mushrooms, sliced
3 tablespoons soy sauce
1 cup chicken broth
Cornstarch, as needed for coating and thickening
Neutral oil, for shallow-frying

🌱 High Protein🌱 Dairy-Free🌱 Nut-Free⚡ Medium

❤️Health68%

😋Taste92%

🥳Joy78%

👨‍🍳Difficulty65/100

📜 The Story

Beef tongue has been a cornerstone of nose-to-tail culinary traditions across Europe and Asia for centuries, prized for its exceptionally tender grain once slow-cooked. This specific preparation mirrors a fusion of French braising techniques and Eastern flavor profiles using soy and ginger.

🧬 Flavor DNA

🍋Sour

1/10

🧂Salty

6/10

🌶️Spicy

2/10

🍯Sweet

3/10

🍄umami

9/10

☕Bitter

1/10

✨ Sensory Profile

"The dish offers a sophisticated play on textures: a delicate, golden-brown crust gives way to a buttery, melt-in-the-mouth interior. The aroma is dominated by earthy mushrooms and the savory, salty depths of soy, finished with a subtle, warming hint of ginger."

Chef's Mastery

💡

The Secret

The secret to a perfect texture is peeling the tongue while it is still warm; once it cools completely, the outer membrane adheres to the meat and becomes nearly impossible to remove without tearing the muscle.

⚠️

Avoid This

Rushing the initial boil. If the tongue isn't simmered until a knife slides in with zero resistance, the final slices will be rubbery regardless of how well they are fried.

❄️

Storage

Store the sliced meat and sauce together in an airtight container for up to 3 days; reheat gently over low heat to prevent the meat from toughening.

Instructions

Place the rinsed beef tongue in a large pot with the root vegetables. Cover completely with water and bring to a gentle simmer. Cook until the tongue is fully tender when pierced, about 2–3 hours. Skim as needed.

Remove the tongue from the pot while still warm. Carefully peel away and discard the outer skin. Season the tongue with soy sauce and a light sprinkle of ginger powder, then slice into even rings.

Lightly dust the tongue slices with cornstarch. Heat a shallow layer of oil in a skillet over medium heat and fry the slices until lightly golden on both sides. Transfer to a warm plate.

In the same skillet, sauté the mushrooms until they release their moisture and begin to brown. Pour in the chicken broth and remaining soy sauce. Simmer briefly, then stir in a small slurry of cornstarch and water to create a smooth, lightly thickened sauce.

Arrange the tongue slices on a serving platter and spoon the mushroom sauce generously over the top. Serve hot.