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Sliced fried beef tongue

Author
Cookinero 20 Mar 2025
7140
Sliced fried beef tongue

Beef tongue is rich in iron and protein, so nutritionists recommend it to children, pregnant women, athletes and people suffering from anemia. The tongue contains a full set of B vitamins and nicotinic acid. The only difficulty in cooking is the cooking time, but it is worth it. Beef tongue dishes are popular all over the world. For example, in Japan, beef tongue is fried in soy sauce and lemon juice. In the East, this dish is called "Gyutan" and is very popular.

How to cook Sliced fried beef tongue

Step 1

Sliced fried beef tongue

Place the tongue in boiling water. After 15 minutes, add the bay leaf and peppercorns. Cook until done over medium heat. Cooking time depends on weight: 1 kg – 90 minutes, more than 1 kg – 180 minutes.

Step 2

Sliced fried beef tongue

Place the finished tongue on a cutting board and let it cool.

Step 3

Sliced fried beef tongue

Cut the tongue into thin pieces.

Step 4

Sliced fried beef tongue

Heat a frying pan and melt a piece of butter in it. Fry the tongue on both sides.

Step 5

Sliced fried beef tongue

Place the fried pieces on a flat plate. Serve with grain mustard and horseradish.

Sliced fried beef tongue - FAQ About Ingredients, Baking Time and Storage

While fresh beef tongue is recommended for best texture and flavor, you can use canned beef tongue in a pinch. However, since it's pre-cooked, skip Step 1 and simply slice and fry it as directed. The result may be slightly softer than fresh.
For a dairy-free option, use olive oil, avocado oil, or coconut oil instead of butter. These alternatives will still provide a nice crispness when frying the tongue slices.
Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. For best quality when reheating, use a skillet over low heat to maintain texture.
Yes! You can boil and slice the tongue 1-2 days ahead, then quickly fry it just before serving. Keep the boiled slices refrigerated until ready to cook.
Try serving with chimichurri sauce, garlic aioli, or a spicy Korean gochujang sauce. It also pairs well with pickled vegetables or a fresh cucumber salad.
For a low-carb version, skip any bread or cracker accompaniments. Serve with leafy greens or roasted vegetables instead.
Yes, both boiled and fried beef tongue freezes well. Store in airtight containers or freezer bags for up to 3 months. Thaw in refrigerator before reheating.
Aim for slices about 1/4-inch (6mm) thick - thin enough to crisp nicely but thick enough to maintain texture. Use a sharp knife for clean cuts.

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