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Kaua‘i's Favorite Recipes

Tender Beef Tongue

Type of Cuisine: Chinese
Provided By: Sharon Dang Sahara
Category: Entree
From: Kaumakani

Eleanor Fong Dang

While growing up, Mom always made beef tongue. Eleanor Fong Dang, 99 years young, graduated from Kauaʻi High School. She grew up in Kapaia, where her family owned the Ah Chock Store. The store was popular for their Chinese seeds and sold other goods as well.

Our family enjoyed beef tongue – a tasty, moist, and soft meat. As I got older, I was fascinated by its shape and referred to it as a large boot or shoe since it looked more like that than a cow’s tongue. I learned how to cook it by watching my Mom. When I prepared it for my guests at our office party, many tried it for the first time not knowing it was beef tongue. They were pleasantly surprised and didn’t realize it was such a tender meat.


2-3 lbsbeef tongue
1small won bok cabbage, cut in 2-inch pieces
2small carrots, cut into 2 inch pieces
3large garlic cloves, smashed
1 inchginger, smashed
3large bay leaves
To tasteshoyu
GarnishChinese parsley


  1. Rinse beef tongue then place in pot and cover with water
  2. Bring water to a boil, then reduce to medium heat for 10 minutes
  3. Remove tongue from pot and rinse
  4. Place tongue in clean pot and cover with water again
  5. Add ginger, garlic, and bay leaves
  6. Bring water to a boil, then simmer for 2 hours till tender
  7. Remove tongue and place on plate -- do not discard the water
  8. Carefully peel the white skin from tongue while still hot – easier to peel -- and discard skin
  9. Slice tongue
  10. Cook carrots in the water used to boil the tongue. Remove cooked carrots
  11. Gently cook won bok in the same water, strain and place on serving platter
  12. Arrange sliced tongue slices over bed of won bok
  13. Top with sliced carrots and garnish with Chinese parsley
  14. Tongue may be eaten with shoyu

Recipe submitted by Sharon Dang Sahara, Daughter of Eleanor Dang