Beef Tongue is a delicacy that many people don’t know about.

A special blend is prepared. Some of this is added to water together with peppercorns and cinnamon and brought to a boil. Turmeric is added before the tongue is cooked for a short period just to be able to cut the skin off with a sharp knife

The tongue is then cut into smaller pieces, tiered with a fork and marinated

Onion and Chillies are sautéed and the pieces of tongue are added.
Water is added and the tongue is pressure cooked

Once cooked, it’s sliced an returned to the gravy briefly before serving.

Beef tongue, as the name suggests, is the tongue of a cow. It is considered a type of offal or organ meat. The tongue is a muscular organ, and when properly prepared, it can be tender and flavorful.

Beef tongue is consumed in various cuisines around the world and is appreciated for its unique texture and taste. It is often used in dishes that involve slow cooking or braising to achieve the desired tenderness. The skin or outer layer of the tongue is usually removed before cooking.

Common methods of preparing beef tongue include boiling, braising, roasting, or grilling. Once cooked, the tongue can be sliced and served in sandwiches, tacos, or as a main dish with side accompaniments.

Beef tongue is known for its rich, beefy flavor and can be a versatile addition to a variety of dishes. It’s important to note that the preparation and popularity of beef tongue can vary widely among different cultures and culinary traditions.

Beef Tongue

3 from 2 votes


Ginger/Garlic/Chilli paste

  • Im going to be adding
  • 22 gms – 9-10 green Chillies
  • 90 gms chopped Ginger
  • 90 gms chopped Garlic
  • 1 tsp Cumin seeds
  • 1/2 tsp Peppercorns
  • 2 inch stick Cinnamon
  • Juice of a Lime


  • Beef Tongue – 1400 gms roughly 3 lbs

Water bath

  • 2 sticks of Cinnamon
  • 1/2 tsp Peppercorns
  • 1/4 tsp Cloves
  • 1 tsp of the Ginger/Garlic/Chilli paste
  • 1 tsp Turmeric


  • Rest of the Ginger/Garlic/Chilli paste
  • 1 tsp Turmeric
  • 1 tsp Coriander powder
  • 1 tsp red Chilli powder
  • 2 tbsps Vinegar


  • 2 medium Onions 280 gms
  • 1 inch stick Cinnamon
  • 1/2 tsp Cloves
  • 6 red Kashmiri Chillies – 10 gms
  • Salt to taste
  • 1 cup Water


  • Start by preparing the Ginger/Garlic/Chilli paste
  • To prepare the tongue, defrost it if it is frozen and submerge it in the water bath and cook for 20 mins
  • Remove and allow it to cool
  • Once cool, slit it down the middle and cut in half
  • Slice the skin of carefully with the aid of a sharp knife
  • Cut the pieces into smaller chunks and pierce with a fork to help tenderize it
  • Marinate and keep overnight
  • Heat oil and saute the onions, cinnamon, cloves and red chillies
  • Add the marinated tongue, add salt to taste and sear on all sides
  • Add water and pressure cook for 20 mins
  • After 20 mins, remove the tongue and allow to cool
  • Reduce the gravy by allowing it to boil
  • Once cool, slice the tongue
  • This is optional, but you can tie the chunks together and insert back into the gravy for 5 – 10 mins
  • Serve with fried potatoes