Tender Beef Tongue With Onions & Mushrooms


Beef Tongue simmered in water, then cooked in a skillet with caramelized onions & mushrooms. Served with the sauce this tender beef tongue is a delicious meal. This is the best Beef Tongue recipe I have ever had and I won’t be trying any others, it can’t get any better tasting than this one. I shared this cooked Beef Tongue with my parents and they went crazy over how tender and delicious it was. If you can get by the fact that it is a tongue, it makes for an excellent dish.

Adapted from: Vered DeLeeuw


Place the tongue in a colander and using a

scrub brush, rinse and scrub the tongue clean.


Add the peppercorns, allspice and bay leaves to a large stockpot.


Add the tongue and about 14 cups of water. Bring to a

boil over medium-high heat, reduce to a simmer and put

the lid on. Simmer 3 hours for a 2# tongue and 4 hours

for a 3# tongue. Turn the tongue over every 1/2 hour.


Place the tongue on a cutting board and let cool

until you can touch it. Using your fingers, peel

and discard the skin from the tongue.


Once peeled, slice the tongue into 3/4” thick pieces.


In a large skillet over medium heat, melt the butter.


Add the onions and cook until caramelized.


Add the mushrooms and stir.


Add the broth, salt and pepper. Bring to a boil over high heat.


Add the sliced pieces of tongue, moving the

onions and mushrooms to the edge so the tongue

is on the bottom of the skillet, then bring back to a boil.


Reduce to a simmer, cover and cook for 30 minutes, covered.


Remove the tongue pieces and keep warm.


With a fork, whisk together the cornstarch and water.


Stir it into the skillet and cook until thickened.


Serve the tongue immediately with the sauce, mushrooms

and onions. It is delicious served with mashed potatoes.

Tender Beef Tongue With Onions & Mushrooms




  • 1 beef tongue
  • 2 bay leaves
  • 1 tsp. whole peppercorn
  • 1 tsp. whole allspice
  • 2 Tbsp. butter
  • 2 medium onions, peeled and sliced
  • 4 oz. can mushroom pieces, drained
  •  2 cups beef broth 
  • 1 tsp. salt
  • ½ tsp. pepper
  • 1 tsp. cornstarch
  • 2 tsp. cold water


  1. Place the tongue in a colander, rinse and scrub with a brush.
  2. In a large stockpot add the tongue, peppercorns, allspice and bay leaves. Fill with about 14 cups water.
  3. Bring to a boil over medium-high heat, reduce to a simmer and cover. Simmer a 2 pound tongue for 3 hours or a 3 pound tongue for 4 hours. Turn the tongue over every half hour.
  4. Remove the tongue and place it on a cutting board. Let it sit until cool enough to touch.
  5. With your fingers peel and discard the skin from the tongue.
  6. Slice the tongue into ¾” thick pieces.
  7. In a large skillet melt the butter over medium heat.
  8. Add the onions and cook until caramelized. Add the mushrooms and stir.
  9. Add the beef broth, salt and pepper. Bring to a boil over high heat.
  10. Add the slices of tongue, moving over the vegetables so the tongue is on the bottom of the skillet, bring back to a boil.
  11. Reduce to a simmer, cover and cook for 30 minutes covered. Remove the tongue only to a plate and keep warm.
  12. In a small bowl whisk the water and cornstarch with a fork. Move the vegetables to the edge of the skillet and stir in the cornstarch mixture. Keep stirring until thick.
  13. Serve the tongue with the mushrooms, onions and sauce drizzled on top. This is great with mashed potatoes.



  1. Glad to read your recipe.Sadly I have shut down and cancelled my blog. Made not a penny out of it and costs to renew can be spent on my garden pool. Really just six readers ever bothered to comment .Same ones each time bless you all. I asked how many readers had subscribed less than 50 in fact. 3 years and lots of work in research and invention for fiction stories . i suddenly thought Im a pensioner why spend all that time hoping for reward to boost me pensions up a little. So in cold light of day cancelled with WordPress. I have a better idea with my gardens by building a garden house and building up a pensioner holiday venue set in acres of walled garden world. May take me two years to sort all out but will engage me so much will not have time to think of blogs. I never thought I was best at writing but hoped for success on internet that never happened for me.

    • I am so sorry to hear that Kevin. I barely make enough to cover my expenses but I love interacting with people all over the world and sharing recipes. If I had somebody I trusted to help me with my site I’m sure I could make more. So I just consider it my hobby because I love it and the people so much. I wish you all the success in your endeavor and hope to still hear from you. I always love hearing what you are doing with your gardens. Take care!

    • My family doesn’t trust anything I make anymore…lol I made a pizza pasta casserole tonight and my granddaughter stared me in the face and insisted I tell her what was in it! 🤣

  2. I will have to admit that thought and the image of that beef tongue made me a bit queasy. But once it’s been sliced up and presented in the final dish with the onions and mushrooms, it looks absolutely delicious. And peppercorn is such a beautiful-looking and helpful spice!

    • It really is amazing tasting Ab. It is very clean when we get it from the butcher and it is inspected by authorities. I still scrub away but once you peel the skin away it looks just like regular beef. Thanks for your nice comment I didn’t know how people would react. I also made a beef heart dish, coming soon. Lol

      • Oh, I definitely look forward to the beef heart post!

        I believe you did the chicken gizzard post recently too right?

        I like it when people maximize the different parts of the animal so nothing goes to waste.

      • The pickled heart recipe I posted in the past has the largest hits of any recipe! The chicken gizzards and hearts are close behind. Shocking isn’t it? My next heart recipe is a German sweet & sour Heart Ragout that was given to me by one of my followers. It was delicious too.

    • Yes it is but it also is delicious. It’s a muscle and super tender but looks just like a roast once you remove the skin. You have to get by the mental aspect of it. Thanks for your nice comment. ❤️

  3. I’m tongue tied! Bahaha, might not attempt this one until I’m older! I did make your meatball and mushroom appetizer last night and it was devoured! 👅 C

    • Haha good one Cheryl! It really is delicious and my parents told me over and over how delicious it was, 80 & 85 this year. I’m so glad they enjoyed the meatballs, one of my favorites! By the way I will be posting a beef heart recipe too…lol

  4. I love when people make amazing dishes out of the unconventional bits of animals so that things aren’t wasted. Sadly I’m very poor at cooking with them. I’m still a bit squeamish to cook with them. Often not too squeamish to eat it though. One step at a time!

    • That’s how I grew to love them. I grew up with my entire family on my moms side cooking different parts of the animals. My dad also loves this kind of meat. So when I moved out on my own I slowly added one to a meal. If you don’t think about what it is, it’s delicious. Good for you for having an open mind.

      • I’m happy eating tripe, tongue, chicken feet and liver… but I’m afraid it’s only if it’s been cooked for me. I cook with oxtail in stews, but that’s about it.
        Your blogs are inspiring. Maybe one day if I get hold of tongue I’ll be able to give it a go.

      • Thanks I hope you do too. My polish daughter in law gave us some of her parents tripe soup. I forget the actual name of the soup but that was one thing I did not care for. I don’t know if it was the recipe or the tripe. I would try it again with a different recipe though. I have never wanted to try chicken feet. There doesn’t seem to be enough meat to bother with yet everyone says they are delicious. Have a great day! ❤️

      • It’s a Chinese thing the chicken feet… and they do have to be prepared properly. I have to admit I do only eat them when they’re in black bean sauce in Chinese restaurants. They really don’t have much on them. They’re like the wing tips of chicken wings. Hope you’re having a great day too!

  5. I love tongue but there is no point in doing one for just me, even if I was allowed out of the house to go to a proper butchers. I haven’t even seen pre-packaged tongue in a supermarket for years, it seems to have fallen out of favour here although I remember my Granny making tongue and mustard sandwiches when I was a kid and I loved them.

    This looks gorgeous.

    • Thank you Fergy. I took a big container to my parents as they love it too. Nobody in my house will even try it whenever I make it. We buy a side of beef and I always ask for the tongue, the heart and the tail.

  6. Wow beef tongue! I even don’t remember when was the last time I’ve had it! My grandma used to do it! She used to do it with onions only. Sounds delicious adding mushrooms too 😋

      • I guess because in my grandparents period I used to eat always at home and me, living with my grandparents I was lucky enough to enjoy my grandma’s cooking ☺️😉 That period we never went out to eat ☺️

      • Oh lucky you! My mom always cooked too. Dad hunted and we all fished as we didn’t have much money. I still remember when the first fast food restaurant was built in our town. Up until that point fast food was the Swansons TV Dinners in the aluminum pans. I use to love their desserts. My favorite was the turkey, stuffing, mashed potatoes and dessert. Lol

  7. I’ve never seen beef tongue, even in a butcher shop – maybe I didn’t stray to that part of the shop. It looked like a delicious stew for the finished product, but yes, I was a bit squeamish about it other than that. 🙂

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