A classic from Chef Ali’s Mum – rich, tender, and perfect for sandwiches.
Ingredients
- 1 fresh beef tongue (about 3–4 lbs)
- 2–3 bay leaves
- 1 tablespoon black peppercorns
- 2–3 tablespoons salt
- Water, enough to cover tongue in pot
- Sandwich bread
- Mustard or preferred condiments
Instructions
- Prep the Tongue
Rinse the beef tongue well under cold water.
Place it in a large stockpot and cover with water.
- Season and Simmer
Add bay leaves, peppercorns, and salt to the pot.
Bring to a boil, then reduce heat to a gentle simmer.
Cover and cook for about 3 hours, or until the tongue is tender when pierced with a knife.
- Peel the Skin
Remove the tongue from the pot and let it cool just enough to handle.
Peel away the tough outer skin while still warm—it should come off easily.
Discard the skin.
- Press the Tongue
Place the peeled tongue in a bowl or small dish that fits it snugly.
Cover with plastic wrap, then weigh it down with a heavy object (a can or small plate works).
Chill in the refrigerator overnight to firm it up.
- Slice and Serve
Once pressed, slice the tongue thinly.
Serve cold as part of a sandwich with mustard, or alongside pickles and bread.
Chef Ali’s Mum’s Tip
“This is one of those old-fashioned recipes that tastes even better the next day. Pressing it overnight gives you perfect, uniform slices that make the best sandwiches.”