Beef tongue might not be the first cut of meat you think about cooking, but it’s actually one of the most flavorful and tender options when prepared correctly.
This carnivore tender beef tongue recipe uses a simple oven method that brings out amazing flavor while keeping the meat incredibly juicy.
Many people avoid cooking tongue because they think it’s difficult, but this recipe proves it’s actually quite easy.
If you follow a carnivore diet or just want to explore different cuts of meat, beef tongue is an excellent choice. It’s packed with nutrients and has a rich flavor that’s different from regular muscle meat.
For this recipe, you only need a few simple ingredients – a beef tongue, salt, and whatever seasonings you enjoy.
That’s all it takes to create a delicious meal that will impress anyone who tries it. The preparation is straightforward, with most of the cooking time being hands-off while your oven does the work.
👍 Why You’ll Love This Recipe
Simple Ingredients: This recipe only needs beef tongue, salt, and your favorite seasonings – that’s it! No hunting for special ingredients. When you’re following a carnivore diet, keeping things simple makes life easier.
Budget Friendly Option: Beef tongue is usually much cheaper than premium cuts like ribeye or tenderloin, but gives you amazing flavor and nutrition. Many butchers and grocery stores price tongue lower than muscle meats because there’s less demand for it.
Hands-Off Cooking: Once you wrap the tongue and put it in the oven, you don’t need to do anything else for hours. You can go about your day, work on other things, or just relax while your meal cooks itself.
✨ Recipe Ingredients
- 3 pounds Beef tongue
- Salt and your favorite seasonings
Free Cookbook
👨🍳 Beef Tongue Recipe
Follow this easy beef tongue recipe:
Step 1
Preheat the oven to 400°F. Rub the beef tongue with salt and your favorite seasonings.
Step 2
Lay out a large piece of aluminum foil on the table. Add 2 parchment papers (one on top of each other). Place the beef tongue in the center, and roll it to seal completely and well.
Step 3
Step 4
Remove from the oven, open carefully. The skin will peel off easily.
Step 5
Let it cool for 10 minutes and serve. Enjoy!
💡Tips
1. Wrap it Tight
The success of this recipe largely depends on how well you wrap the tongue. Start with a piece of aluminum foil that’s at least three times the length of the tongue.
Lay out two sheets of parchment paper on top, slightly smaller than the foil. The parchment creates a barrier that prevents the meat from touching the aluminum directly.
When wrapping, fold the tongue slightly if needed to fit it properly. Pull the parchment paper up and around the tongue first, making sure there are no openings.
2. Patience Pays Off
The long cooking time might seem excessive, but it’s absolutely necessary for beef tongue. The 2.5 hours of cooking plus 40 minutes of resting in the turned off oven allows the tough connective tissues to slowly break down, transforming this potentially chewy cut into something incredibly tender.
Don’t be tempted to check on it during cooking – opening the oven lets heat escape and extends the cooking time. Trust the process and use a timer. If your tongue is significantly larger than 3 pounds (like 4-5 pounds), you might need to add an extra 30 minutes to the cooking time.
Frequently Asked Questions
Does beef tongue taste weird?
No, beef tongue doesn’t taste weird at all! It actually has a mild, beefy flavor very similar to pot roast or braised beef. The taste is rich and meaty but not gamey or strong like some organ meats.
Carnivore Tender Beef Tongue (Oven Version)
Print RecipeIngredients
- 3 pounds Beef tongue
- Salt and your favorite seasonings
Instructions
- Preheat the oven to 400°F. Rub the beef tongue with salt and your favorite seasonings.
- Lay out a large piece of aluminum foil on the table. Add 2 parchment papers (one on top of each other). Place the beef tongue in the center, and roll it to seal completely and well.
- Bake in the oven for 2.5 hours. Then, let it stay in the turned off oven for 40 more minutes.
- Remove from the oven, open carefully. The skin will peel off easily.
- Let it cool for 10 minutes and serve. Enjoy!
beef tongue is my favourite cut. Nothing compares to it. But I think cooking in water yields better results.
I’m really curious when this article was posted. My 4 lb tongue costed $27, in East Tennessee. I found this one at Walmart. Usually tongue is hard to find around here.
Anyway, we have generations in our family, mostly from Indiana, who grew up eating nearly all parts of the cow. Our fave being the tongue. We’ve always roasted it in the oven or pressure cooker. I’ve had it cooked other ways and it just doesn’t compare to the oven.
Beef tongue tastes amazing, and it’s so healthy!
This recipe is exactly the same way I cook a brisket except the tongue needs to be roasted longer.
27 dollars for a single tongue? Seriously?, Here in my country is around around 2 dollars per tongue, either here is too cheap or there is too expensive
Ms. Tennessee is correct… I live in Arkansas and just paid $6.94 a pound. I’ve got it in the oven now, seasoned and surrounded with sauerkraut!
Eggs in tray with tongue? Anyone tried this? Are we talking just putting eggs in shells in tray at start of cooking? TIA
I grew up on a farm and my mom use to cook the tongue in a browning bag with garlic cloves and prepared stuffing and it was delicious!!