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Beef Tongue Creole

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BeefTongueCreole

‘Don’t knock it till ya tongue it’, should be the tagline of this post. OBV.

There was quite the uproar after I posted my Chicken Hearts Stroganoff recipe and I’m already assuming that this recipe will cause even more of a backlash from internet foodies. And do you know what I say to feeble-minded foodies like that? SUCKS FOR YOU, MORE TONGUE FOR ME.

This is the part where supposed Paleo people start running the opposite direction towards grain-free donuts and blueberry bread. I get it, you only like me for my sweets.

But if you’ve been around here long enough, then you know that I get off on all things Primal. From chillin on the Squatty Potty, to eating organ meat, and even meditating daily. #marksissonismydaddy

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The first time I tried beef tongue was at a traditional Mexican taco stand in Miami. I tried it along with tripe tacos and ones stuffed with pig ear, but I’d have to say that the tongue was my favorite by far. If you’ve never had tongue before then it tastes kind of like pot roast with a similar texture. As in, AMAZINGLY DELICIOUS.

People always ask me where to get quality beef tongue and the simplest answer to give is usually to check with your butcher first. I personally choose to order it from US Wellness Meats because their grass fed meat is reasonably priced and shipping is only a $7.50 flat rate with a minimum purchase amount. Their tongue is especially awesome because I pay the same price for a 3lb tongue at my local Publix Supermarket, and that is only conventionally raised.

If you need more persuading to add organ meats and unusual cuts into your diet, just keep in mind that beef tongue is loaded with B-12, iron, and niacin. These vitamins and nutrients aid in keeping even the most ‘healthiest’ person at their prime.

Sweet Pepper Beef Tongue

Rating: 51

Prep Time: 20 minutes

Cook Time: 6 minutes

Yield: 8-10 servings

Sweet Pepper Beef Tongue

Ingredients

  • 3lb Beef Tongue
  • 1 onion, quartered
  • 1 onion, diced
  • 1 Red Bell Pepper, diced
  • 1 Yellow Red Pepper, diced
  • 2 Jalapeno Pepper, diced
  • 6 cloves garlic, minced
  • 2 tsp salt, divided
  • 1tsp pepper
  • 1 tsp Cajun Choice spice
  • 8 oz can of tomato sauce
  • 2 cups chicken stock (or water)
  • 1 ¾ sticks butter
  • 1 bunch green onions

Instructions

  1. Wash and scrub the beef tongue under cold water.
  2. Place in a stock pot, then cover with water and add quartered onion and 1 tsp salt.
  3. Bring to a boil, then lower the temperature to a simmer and cook for about 3 hours (or about 50 min per lb).
  4. Remove the tongue and allow to cool just to the point where you can safely handle it.
  5. Peel off the skin then cut tongue against the grain into one inch to half inch strips and then dice in to small cubes. Reserve the meat in a bowl.
  6. In a clean stock pot or large dutch oven, melt ¾ stick of butter over medium heat.
  7. Add diced onion, diced peppers, garlic, and the remaining spices and cook down a few minutes until onion is translucent.
  8. Add the chicken stock and tomato sauce, bring to gentle simmer and cook covered for about 30 minutes.
  9. Add the meat in to the sauce, stir well, and turn the burner down to low. Allow the meat to slow cook, covered with a lid, in the sauce for 3-6 hours (3 is minimum, 6 would be ideal).
  10. Just prior to serving, melt in the stick of butter. Once plated, top with chopped green onions and serve over cauliflower rice.

Notes

If you don’t have Cajun’s Choice Brand spice or equivalent product, just mix 3 parts cayenne pepper to 1 part salt.

The Curious Coconut has a well written detailed step by step picture tutorial on cooking beef tongue that you should check out if you have any doubts or questions as to whether you are cooking it right.

http://www.southbeachprimal.com/beef-tongue-creole/

The post Beef Tongue Creole appeared first on South Beach Primal.


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