in this video we're going to show you the correct method for cooking perfect basic beef tongue and start with this and end up with this juicy flavorful tray of beef tongue we buy Angus beef tongue that comes frozen and vacuum packed we try to buy two of the same size and these particular ones are 1.47 and 1.33 pounds that way whenever we put it in the pot they can cook about the same time and they're both done around the same time instead of having a big one and a little one together this is what they look like out of the package before we cook them we like to take off any excess fat that we don't want to cook with them there's usually not too much with them but just trim off any of the white fat that you see that you don't really want to cook with it you we use a 6-quart enameled cast iron covered gutter oven for our basic cooking pot for two tongue we use 8 cups of hot water we use Boyan cubes to make the beef broth for non-critical things like beef tongue when the broth the important we make our own beef broth we never use broth from a carton or can while the water is heating we crush 12 beef bouillon cubes those are you familiar with Japanese cooking we use a Suribachi and zhurko ghee you can do the same with a mortar and pestle if you don't have either of these and if time permits you can put the hard cubes in water and let them soak after the water is heated and starting to steam and the crushed beef cubes we don't add vegetables and spices when we cook the tongue because it does very little if anything to the flavor the cooked tongue when it's finished then add your beef tongue make sure everything is covered and put your lid on the pot after the tongues and beef broth have heated up skim the impurities from the top of the water it's not necessary to remove all of it you want to get a feel of how tough the raw tongue is so you can properly gauge its tenderness when it's done there's no need to drive the fork into the meat at this point the meat is done when the fork will easily penetrate through the meat and then remove any additional impurities that have come to the top now place the cover back on your pot and set the burner temperature down on our stove we set it to between 3 and 5 then start a timer counting up for the two beef tongues decides we're cooking it will take approximately one and a half to two hours cooking your beef tongue for a predetermined amount of time without consideration for its weight and size or putting your two beef tongue in a crock pot and walking away for six hours doesn't cut the mustard in bhajans kitchen over cooked beef tongue is edible and will go unnoticed by those unfamiliar with it then skim off any additional impurities that have come to surface and make sure you keep your cooking level at a nice simmer and not a boil the tongues have been cooking 21 minutes and we're just going to check the simmer to make sure everything's going okay and that looks great no it's been an hour and 15 minutes and we just want to double-check and make sure the simmer is going the way it should be and it looks good too it's been an hour and 51 minutes we're going to check the tenderness of the tongue and see if they need to cook longer put a fork into the tongue and see if it falls off the fork easily which both of them seemed to be cooked so it's time to take them out of the pot transfer the cooked tongues to a tray and let them cool for 10 to 15 minutes and the broth is a good broth if you care for the taste of the beef and we a lot of times we'll keep that and make some onion soup with it it's been 10 minutes that the tongue have cooled and we're ready to remove the skin from the tongue we find it works best to slice the skin along the top and then peel it as you can see you really can't start at the underneath and you can see once you start to get a spot where it pills it comes off really easy and there it is when it's finished you now we'll peel the second tongue once you have your perfect beef tongue coked and peeled it's time to slice it to your desired thickness we like to slice them to use alongside our breakfast eggs or just deep for snack or you can use it for any recipe you may have or fine you can see how juicy and tender the meat is beef tongues 75% fat some people like to make sandwiches with it whichever way you choose the tongue is done to perfection and is moist tender and has a rich beefy flavor and that's what makes it so good to put some of the tongue away for later we like to spread the tongue out on wax paper to freeze the slices as individuals then we vacuum pack them so that when we just want to grab a slice or two we don't have to thaw them all just what we want to use other great things are coming soon to the brides and Channel please subscribe and stay in touch if you cook and try braggin tongue I'm sure you'll be back for more thanks for watching