Oven-Baked Beef Tongue
Juicy and tender - ideal for a festive table! Oven-baked beef tongue is a real delicacy. Thin, succulent slices can be served chilled as an appetizer platter. It can also be served as a hot main course. But for the tongue to turn out soft, there are a few important nuances!
Updated : 06 March, 2026
Easy
About 30 min.
Ingredients
1 kilograms
Beef tongue
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you bake beef tongue? Prepare all the ingredients. You’ll really only need the tongue and salt. Don’t choose an overly large tongue - it will take a very long time to cook and may turn out tough. Ideally, use a tongue weighing about 1 kg (about 2.2 lb). I used regular table salt, but you can also use flavored salt.
Step 2
Since tongue is an offal cut, it needs to be washed very thoroughly. It’s best to use a small brush meant for washing produce. You can also soak the tongue in cold water for 1-2 hours - this will rinse away most of the blood and produce less foam during boiling.
Step 3
Cover the tongue with clean water and put it on the stove.
Step 4
Bring to a boil, then simmer on the lowest heat, skimming off foam constantly, for about 1 hour. If your tongue is larger than 1 kg, increase the cooking time.
Step 5
Remove the tongue.
Step 6
While it’s still hot, peel off the skin.
Step 7
Place the tongue in an oven-safe dish. Cover the dish with foil and bake in a preheated oven at 180°C / 356°F for about 1-1.5 hours. For a crisp crust, remove the foil about 20 minutes before the end. If you don’t want a crust, you can keep the foil on.
Step 8
Salt the finished tongue. You can also pepper it or add any favorite seasonings.
Step 9
Enjoy your meal!
Author note
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