Traditional Russian Beef Tongue

Name: Traditional Russian Beef Tongue (Slow-Boiled)
Prep time: 20 min
Cook time: 2 h 40 min
Total time: 3 h
Yield: 6 servings
Cuisine: Russian
Ingredients: 1 whole beef tongue (approx. 2-3 lbs); water, for boiling; 4 bay leaves; 10 whole black peppercorns; 2 carrots, peeled and halved; 1 onion, peeled and halved; salt, to taste; ice cubes, for ice bath; horseradish, for serving; Russian mustard, for serving

Traditional Russian beef tongue is a slow-boiled delicacy that becomes incredibly tender and melt-in-your-mouth when prepared with aromatic vegetables and a simple peeling technique. The key to success is low, steady heat and an ice bath to make peeling effortless.

🌍Russian 🏷️Beef tongue 🏷️Lengua 🏷️Boiled beef 🏷️Delicacy Comfort food

🏷️

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milanarussianwifeonTikTok

Total

3h

Servings

6

Difficulty

Medium

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by milanarussianwife

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milanarussianwifeonTikTok

Ingredients

1 whole beef tongue (approx. 2-3 lbs)
water, for boiling
4 bay leaves
10 whole black peppercorns
2 carrots, peeled and halved
1 onion, peeled and halved
salt, to taste
ice cubes, for ice bath
horseradish, for servingoptional
Russian mustard, for servingoptional

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Instructions

1
Thoroughly wash the beef tongue under cold running water.
2
Place the tongue in a large stock pot, cover with cold water, and bring to a boil. Boil for 10 minutes.
3
After 10 minutes, carefully remove the tongue from the pot. Discard the boiling water.
4
Return the tongue to the empty pot and cover it with fresh cold water.
5
Add the bay leaves, whole peppercorns, peeled carrots, and onion to the pot.
6
Bring the water to a boil, then reduce the heat to low, cover the pot, and let it simmer for 2 hours.
7
After 2 hours, add salt to the pot. Cover and continue to simmer for another 30 minutes.
8
While the tongue finishes cooking, prepare a large bowl with ice and cold water for an ice bath.
9
Carefully transfer the hot, cooked tongue from the pot directly into the ice bath. Let it sit for 5 minutes to cool down.
10
Remove the tongue from the ice bath. The skin should now peel off easily. Peel away all of the tough outer skin.
11
Trim off the fatty, gristly part at the base of the tongue and discard it.
12
For extra flavor, you can return the peeled tongue to the hot broth and let it sit for 10 minutes.
13
Remove the tongue from the broth and place it on a cutting board or tray. Slice thinly to serve.
14
Serve warm or cold. It pairs well with horseradish or Russian mustard.

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Tips & Notes

Pro tips

Do not skip the ice bath: it dramatically eases peeling by cooling the tongue quickly and loosening the outer membrane from the flesh.
Keep the boiling water at a gentle simmer, not a rolling boil, to ensure even, tender cooking and prevent the meat from becoming tough or stringy.
Peel the tongue while it is still warm (but cool enough to handle safely) for the cleanest, easiest removal of the outer layer.
Taste the cooking broth partway through and adjust salt as needed; the broth itself becomes flavorful and can be strained and used as stock.

Storage & make-ahead

Store cooked, peeled beef tongue in an airtight container in the refrigerator for up to 4 days; reheat gently in broth or slice and serve cold. The tongue can also be frozen for up to 3 months.

Common Questions

How long does beef tongue take to become tender?

Beef tongue typically requires 2.5 to 3.5 hours of slow boiling to become fully tender, depending on the size and age of the tongue. Older, larger tongues may need longer.

Why use an ice bath after boiling beef tongue?

The ice bath rapidly cools the tongue, which helps the outer membrane contract and separate from the meat underneath, making peeling much easier and cleaner.

Can I cook beef tongue in a pressure cooker or Instant Pot?

Yes. Use high pressure for 45–60 minutes (depending on size), then quick-release and cool in an ice bath before peeling. This reduces cooking time significantly.