This traditional Persian beef tongue is simmered low and slow with garlic, bay leaves, and aromatic dried peppers until it reaches a succulent, pull-apart texture that rivals shredded pork. Best of all, hands-on prep takes just 5 minutes before leaving the stove to do the work over 4 hours.
It is customary to have an item on the table representing the head of the year from the head of an animal for the Persian Rosh Hashanah seder. In Persian Jewish homes, this is often represented by a centerpiece of beef tongue. Rich in savory flavor and naturally gluten-free and dairy-free, it makes for the ultimate rich filling for next-day sandwiches and tacos.
If youāve ever ordered lengua at a taqueria, you already know how incredibly tender and rich beef tongue can be. While itās often overlooked in Western home kitchens, itās a beloved staple in cuisines from Albania to Colombia to Indonesia, and a centerpiece in our Persian Jewish home.
š§¾Ingredients in this recipe
See the recipe card for full information on ingredients and quantities.
š©āš³The Leftovers Are Liquid Gold
- Bonus Soup Idea: Simmer the broth with tomatoes, vegetables, and leftover shredded tongue for a comforting dish that tastes reminiscent of Pasta e Fagioli.
- Tacos & Sandwiches: Shred or thinly slice the leftover cold tongue for pulled-pork-style tacos or deli-style sandwiches.
- Rich Homemade Broth: Don’t throw away the braising liquid! Strain it to use as a rich beef broth base for soups.
Don’t eat the membrane.
Candice Recommends
After you cook it, you need to remove the slightly thick membrane covering the whole beef tongue, as this is tough and not edible.
š Related Recipes
Explore more Jewish recipes we serve during Rosh Hashanah like some of these favorites:
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Beef Tongue
Ingredients
- 2-2.5 Ibs cow tongue
- 1 Onion yellow or white, quartered
- 2 Dried spicy peppers (or 1 fresh serrano, jalapeno, etc) optional
- 1 tbsp Black peppercorns
- 2 cloves Garlic peeled
- 2 Bay leaves
- 1 tbsp Sea salt 2-3 if not using kosher beef tongue
Instructions
- Add ingredients to a large pot.
- Fill the pot with enough water to cover the beef tongue by at least one inch.
- Bring water a boil, then reduce to a simmer.
- Cover the pot and simmer until the beef tongue is very tender. This should take about 4 hours.
- Test the tenderness by poking it with a fork.
- Take beef tongue out of the broth and peel off the outer membrane before it has cooled completely.
- If serving the tongue as is or for sandwiches you can slice into up into 1/4-1/2-inch pieces. You can also shred it at this stage.
I’ve always been intimidated by tongue, but my local super savers sells it, and it’s dead cheap. This recipe looks really good and approachable, so I think I’ll give it a try!! My partner and I are a mixed Jewish/Puerto Rican household, so anything I can find to approximate a pulled pork that we can /both/ enjoy is always appreciated!
Enjoy! Would love to hear what you think. I think it’s really clever to use this like a pulled pork.
This recipe is TERRIBLE!
You must siak the beef tongue in cold water plus vinegar for a day.
Then boil it for 10 minutes and the outer skin will be easy to remove.
You can then use a pressure cooker to cook it.
Follow the recipe for the pressure cooking.
Hi Edna, sorry to hear you don’t like the recipe, and it sounds like you didn’t actually make it.
You do not need to soak beef tongue in water, vinegar, or milk before cooking (I know you didn’t mention milk, but that’s another thing people do.) Although what you provided is another great way to make beef tongue, please know that it isn’t the only way. The recipe I provided is what my family has been doing for generations. Just because it’s different than what you know, doesn’t mean it’s “terrible.” Wishing you all the best, and I hope you find what you’re looking for.
Not how I learned in Iran but a great recipe.
In Iran, and now here in the USA,
I put a beef tongue, salt, pepper and onions in a pot and cook it on low overnight. We have the peeled and sliced zaboon with lemon juice and fresh lavash bread. Add extra salt if needed. Enjoy it with some hot tea.
Thank you for sharing, Dahlia!