One of the reasons I love beef tongue (other than the flavour and texture), is that it’s a great source of cholesterol, as it is about 50% fat and 50% protein. It’s also a great source of B12, iron and zinc, all key nutrients for a strong immune system. It’s also rich in potassium, which helps with electrolyte balance. Go to your butcher and ask for beef tongue from grassfed/finished animals, they should be able to hook you up. If you haven’t had tongue yet, just try this recipe, I promise you’ll just think you’re eating pulled beef.
I first discovered beef tongue a couple of years ago, and from the very first time I cooked it I absolutely loved the taste. If you are feeling skeptical because of how unpleasant the taste of liver is, don’t be. Tongue is nothing like this. It’s tender, juicy, rich, but not gamey.
I love to make this recipe as breakfast with a fried egg and a runny yolk, some diced up avocado, and fresh cilantro.
Here’s what you’ll need for the beef tongue….
-1 tongue (1 to 2 lbs)
-1/2 a yellow onion, diced
-2 carrots, cut into peels/ribbons
-2 cloves of garlic, minced or grated
-1 inch piece of ginger, minced or grated
-1 tbsp of coconut oil
-1 tbsp of coconut aminos
-1 tbsp of samba oelek
-1 tbsp of lime juice
-salt to taste
-To cook the beef tongue, you will need to either let it boil overnight or use an Instant, as best results are achieved by cooking for about 8 hours, or until the meat is so tender it pulls off with a fork
-To boil, bring a large pot of water and 1 tsp of salt to a boil. Place the tongue in boiling water and keep on a simmer for about 8 hours. When the tongue is ready, you will be able to pierce through it with a large fork and the tongue will slide off the fork. Peel the skin off the tongue and discard (or give to your dog, they love it). Pull apart the meet with a fork and set aside.
-In a large frying pan, heat up some coconut oil and sauté onion, garlic and ginger until onions are translucent.
-Add pulled beef tongue, along with the rest of the ingredients and saute for an additional 10 minutes.
-Serve with a runny fired egg, diced avocado, and fresh cilantro. Enjoy!