Farmer Food: Beef Tongue

I have a series called Feeding a Farmer. It’s food that can be prepared in a few minutes to make a meal for those last minute meal times.  To find out how this all originated, check out this link.  Keep in mind, none of these foods are glamorous…they are fast…and not too bad tasting.

Yep…you read that right….Beef Tongue.  I know many of you will stop reading right there and I’m okay with that, but I like to keep what I write about on the real and fortunately (or unfortunately-however you want to take it) cow tongue is a food that Hubby eats and likes, so I make it.

This isn’t necessarily a fast food but it can be made ahead of time so it’s ready anytime Hubby walks through the door.

When the farmer that Hubby works for butchers, we always end up getting the tongue meat.  Hubby grew up eating it and thinks nothing of it.  I didn’t and can eat it as long as I don’t think about tongues or licking while I chew :)

To make it I just pop the tongue into the pressure cooker with water and beef bullion.  Once it’s cooked, I take it out and skin it.  (I didn’t include that picture so not to gross some of you out.)


There is a texture to the meat that I don’t like so I chop it up in the food processor until it’s fine.

Then I add a combination of chopped onions, pepper, garlic and horseradish along with some mayo.


Like this, it actually tastes good and I can’t really tell the difference in taste between it and regular beef.   Spread this on bread with a tomato and lettuce and it make a pretty good sandwich….and that’s how I feed my farmer.

10 thoughts on “Farmer Food: Beef Tongue

  1. Lisa B

    Oh, too funny! I was talking to the Filipino bank teller today about salted duck eggs. I guess they salt the raw eggs with food coloring (lavender?) for 30 days and then boil them. The egg is sliced and served with sliced fresh tomatoes, pepper, and a vinegar/soya sauce mixture. Some of the other Filipino bank tellers weren’t impressed. I said in some parts of the USA people eat possum and squirrel and I couldn’t imagine eating that. We all said it is a matter of what you grew up eating. And yes, I live in the US of A!

  2. Nancy

    I grew up on a farm where tongue was on the menu, too. It’s also good sliced for sandwiches. I haven’t eaten tongue for years. Thanks for the memory.

  3. Carmen

    My folks always used to eat it sliced for sandwiches. I never tried it! If it was ground up, and I didn’t know it was tongue, I probably could eat it. We also ate something called jaterrnice, which was a sort of sausage made from the hog head. I did like that!

  4. Lynne in Hawaii

    My DH loves tongue! He cooks his (after the boil and skinning), sliced, in gravy, onions, garlic, tomatoes and served with mashed potatoes and veggie. He refers to it in spanish (lingua) so people don’t freak out. The butchers in Alabama where he was stationed, use to throw the tongues away until DH asked about them. For awhile they would save some for him and give it to him free, then they began charging him a few pennies per pound and before long they figured out there was a market out there and they became pricey! He does all the cooking:-)

  5. Linda in NE

    I grew up on a farm where tongue was on the menu whenever a beef got butchered. It was usually just simmered in water with salt & pepper, cooled & skinned. It was usually eaten in sandwiches….buttered bread, sliced tongue, sprinkled with salt & pepper. It was good, but I haven’t eaten it in years. You just don’t see tongue in the meat case at the local grocery store.

  6. Skye

    I love lengua. (I know it’s tongue, & don’t care, but I live in south Texas…that’s what it’s called.)
    I put it in the crock pot with lots of garlic & onion, skin it & cut the meat into chunks (what I don’t eat while I’m cutting it up) & eat it on corn tortillas with salsa.
    But I like your recipe; I’ll give that a try. Thanks.

  7. pat vsetecka

    i make beef tounge also but make it pickled. fitst i cook it till done. then cool it and peal it .then sliced and vinegar and sugar just enough to cover and let come to a boil and then let cool. refrigerator and eat like that.

  8. Diane

    Love the top Kelli made. I do the same thing she does with not putting her borders on. I usually put the borders, but I never quilt them. I am a topper! At last count (5 years ago) I had almost 50 tops to be quilted and I have made many since. I do quilt some or have them quilted but those are usually for Linus or for gifts. My husband wishes I would get some of my tops quilted so we can enjoy them. Maybe that will be my next goal.
    Tongue…not so much! But glad you like it. :)

  9. ColleenM

    Beef tongue?! Reminds me of when I was growing up and we would go visit my grandparents in New Ulm, MN. (I’m a city slicker from St. Paul.) We’d drive down on Saturday morning and my grandma would say something to my dad (another city slicker from St. Paul) like, “Oh, have we got a treat for you today!” “We’re having beef tongue (or one time it was beef heart)!” And the item would be defrosting on the counter, yummy! :( Just what five little kids want to eat when they go to grandma’s, NOT! Of course my dad was all excited to try something different. I think us kids filled up on potatoes and corn. Not a good childhood memory.

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