Beef Tongue

• Tacos de Lengua: Beef tongue is a staple in Mexican cuisine, often slow-cooked until tender, then sliced or shredded and served in tacos with fresh cilantro, onions, and salsa.
• Sandwich Filling: Thinly sliced beef tongue is a popular filling for deli-style sandwiches, especially in Jewish and Eastern European cuisines, often paired with mustard or pickles.
• Stews and Soups: Beef tongue can be simmered in broths or stews to add a rich, meaty flavor and tender texture to dishes like tongue stew or tongue soup.
• Grilled or Smoked: After boiling or braising, beef tongue can be grilled or smoked to enhance its flavor, making it a unique addition to barbecue platters.
• Cold Cuts and Appetizers: Once cooked and chilled, beef tongue can be sliced thinly and served as a cold cut or appetizer, often accompanied by horseradish or mustard sauces.
• Asian Dishes: In Japanese and Korean cuisines, beef tongue is often sliced thin and grilled as part of yakiniku or barbecue meals, seasoned simply with salt or soy-based marinades.

• High in protein, making it a great option for muscle repair and overall energy.
• Rich in essential vitamins and minerals like vitamin B12, zinc, and iron, which support immune health and energy production.
• Contains healthy fats that contribute to satiety and flavor in meals.
• Known for its tender texture and ability to absorb seasonings, making it versatile in various cuisines.
• Often used in traditional dishes, providing a nutrient-dense option for hearty meals.

Store beef tongue in the refrigerator if you plan to use it within 1-2 days. For longer storage, freeze it in an airtight container or vacuum-sealed bag to prevent freezer burn. Thaw frozen beef tongue in the refrigerator overnight before cooking. Always keep it at a safe temperature to maintain freshness and avoid spoilage.