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Chinese Braised Beef Tongue

🥩 Chinese Braised Beef Tongue 


Braised Beef Tongue  is a classic Chinese banquet dish, often served in traditional feasts. The beef tongue is first simmered until tender, then braised with a savory sauce, resulting in rich flavor and a melt-in-your-mouth texture.

🛒 Ingredients

  • Beef tongue: 1 whole (about 1–1.5 kg)

  • Ginger: 4–5 slices

  • Scallions: 2 stalks

  • Star anise: 2 pieces

  • Bay leaves: 2 pieces

  • Cooking wine (Shaoxing wine): 3 tbsp

  • Light soy sauce: 4 tbsp

  • Dark soy sauce: 2 tbsp (for color)

  • Rock sugar (or brown sugar): 20 g

  • Salt: to taste

  • Chicken stock or water: enough to cover the tongue

  • Optional garnish: cilantro, blanched green vegetables

👩‍🍳 Instructions

Step 1. Clean and Pre-boil the Tongue

  1. Rinse the beef tongue under cold water, scrubbing off any residue.

  2. Place it in a pot of water with ginger and scallions.

  3. Add 2 tbsp cooking wine, bring to a boil, and simmer for 10 minutes to remove impurities.

  4. Remove the tongue, rinse with clean water, and scrape off the outer skin while warm.

Step 2. Simmer Until Tender

  1. Put the cleaned tongue back into a clean pot.

  2. Add fresh water (or stock), ginger, scallions, star anise, bay leaves, 1 tbsp cooking wine, and rock sugar.

  3. Bring to a boil, then reduce to low heat and simmer for 1.5–2 hours, until the tongue is soft but not falling apart.

  4. Remove and let it cool slightly before slicing.

Step 3. Prepare the Braising Sauce

  1. In a wok, heat a little oil.

  2. Add ginger slices and sugar, stir until caramelized.

  3. Pour in light soy sauce, dark soy sauce, and about 1 cup of stock from boiling the tongue.

  4. Bring to a boil to form a glossy braising sauce.

Step 4. Slice and Braise

  1. Slice the beef tongue into thick slices (0.5–1 cm).

  2. Arrange the slices neatly in a shallow pot or pan.

  3. Pour the braising sauce over the slices, cover, and simmer gently for 10–15 minutes until the flavors absorb.

Step 5. Serve

  • Arrange the beef tongue slices on a serving plate.

  • Pour the sauce over the top.

  • Garnish with cilantro or serve with blanched vegetables on the side.

🌟 Tips

  • Removing the skin while the tongue is still warm makes peeling easier.

  • Using stock instead of water adds depth to the flavor.

  • This dish pairs well with steamed rice or can be part of a banquet spread.


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