Bake Beef Tongue and Dressing


Cut bread into the size you usually put in dressing.

Baked beef tongue uses meat that many people have never tried.  It’s easy to fix and quite tasty.  Here’s how to fix it. My recipe disguises the meat, so it has more appeal.


Things You’ll Need:

  • 1 beef tongue
  • 4 cups bread crumbs or chopped up bread
  • 3 Tbsp. chopped onions
  • salt (to taste)
  • 1/4 tsp poultry seasoning
  • sage (to taste)
  • 1/3 cup melted butter or margarine
  • broth from boiling the tongue
Wash the tongue.  Cover with water and boil slowly until tender.  Save the broth it was cooked in.

Remove the skin from the tongue after boiling it.

Slice the tongue or cut it into chunks.

Make the stuffing by combining bread, onions, and seasonings.  Add the melted butter and broth to moisten the stuffing.  Place the meat and stuffing in a roasting pan. Covering the pieces of beef tongue with the stuffing keeps the meat from drying out in the oven.
Bake the tongue and stuffing in the oven at 350 degrees until the stuffing is brown on top and done.

Tips & Warnings

  • It’s OK to substitute a box stuffing mix for the homemade stuffing.
  • Make sure the meat is covered well by the stuffing so it doesn’t dry out in the oven.
  • Cold, sliced tongue makes tasty sandwiches.
  • Beef tongue is cooked in Mexican recipes too and called lengua.
 Originally published on the eHow website. 

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