This recipe demonstrates that healthy eating can be simple and fun, organ meats need not be intimidating, and teaching children the value of nutritious, nose-to-tail eating can be fun and valuable family activity.
For Preparing The Tongue 1 Beef Tongue, about 2lbs.
1 Large White Onion, cut into wedges
10 Cloves of Garlic, smashed with the side of a knife
2 tsp. Dried Oregano Leaves
2 Tbsp. Ghee or Unsalted Grass-fed Butter
Fine Sea Salt and Ground Black Pepper
For The Pickled Onions & Radishes 2 Bunches Radishes, thinly sliced
1 White Onion, thinly sliced
3/4c. Apple Cider Vinegar
2 Tbsp. Honey, preferably raw
4 tsp. Fine Sea Salt
1 tsp. Red Pepper Flakes
For Serving 12 (6-inch) Tortillas
6c. Shredded Lettuce
6oz. Cotija Cheese, or cheese of choice, crumbled or shredded
3 Hass Avocados, sliced
3 Limes, cut into wedges
To Prepare the Pickled Radishes & Onions
Put all the ingredients in a medium bowl and mix well. Let sit on the counter for at least 1 hour before serving
To Prepare the Tongue
1) Put the onion wedges, garlic, tongue, and oregano in a 6-quart slow cooker and cover with boiling water. Set the slow cooker to low and cook until the tongue is tender and easily pierced with a fork, 6 to 8 hours.
2) Remove the tongue from the slow cooker and let cool for about 15 minutes, until cool enough to handle.
3) When the tongue is cool to the touch, use a sharp knife to make a slice across the base of the tongue (the wider end) then peel off the thick outer layer of skin. Cut the tongue into 1/2-ince dice.
4) Heat the ghee in a large skillet over medium-high heat. Add the tongue and season with salt and pepper. Sauté until browned and nicely seared.
Divide the diced tongue among the tortillas and top with the pickled radishes and onions, shredded lettuce, cheese, and avocado. Serve with lime wedges and enjoy!
Both the tongue and pickled radishes & onions will keep in the fridge for up to a week.
Recipe is an excerpt from It Takes Guts by Ashleigh Vanhoute and can be purchased here.
You can salt the tongue yourself in a brine (see recipe here) l keep the tongue in it for 7 days. You can use this method for other animal tongues, like veal, pork or lamb.
1 Brined Ox Tongue, rinsed
2 Carrots, peeled
2 Leeks, cleaned
2 Onions, peeled
1 Head of Garlic, skin on
10 Black Peppercorns
2 Stalks of Celery
A Bunch of Fresh Herbs, tied together
Cover all the ingredients with water in a pot, bring to gentle boil, then reduce to the calmest of simmers. Cook for 3 1/2 hours.
Once cooked, remove from pot and peel the tongue while it’s still warm. Note that some tongues may need additional cleaning as it can have bones (the end that meets the throat.) Some tongues even have the sweetbread attached, this is a gloriously added benefit and can be used elsewhere (like here.)
Tongue is a very dexterous element in a dish, and has many friends: serve it hot or cold, broiled or fried, in a sandwich with English mustard and tomato, with a caper sauce, or with Horseradish or Green Sauce, and it is particularly good with beets (see recipe here).
This excerpt is taken from The Whole Beast by Fergus Henderson, purchase the book here.
Beef or pork tongue has long been an unused or underused organ as of late! It is very mild so usually it’s best smoked just to add flavor to it, but this recipe will do the trick in the flavor profile as well.
Utilizing the method of confiting it is the best way to ensure a longer shelve life in your fridge (as long as it stays submerged in the fat.)
Once the tongue is prepared, use it on a sandwich, for your meat pies, in tacos, or even on it’s own on a charcuterie board served at room temperature! The possibilities with this dish is endless!
1 1/2quarts (1.5 liters) Lard; rendered duck fat or even vegetable oil will do 3lbs. (1.5 kilograms) Smoked Beef or Pork Tongue 20 Whole Black Peppercorns 6 Juniper Berries 4 Whole Cloves 3 Bay Leaves
Preparing the Tongue:
1. Choose a pot or dutch oven in which the tongue will fit snugly; ideally this should be a taller but shorter width pot.
2. Preheat oven to 200 degrees (F) (preferably 180 (F) if your oven goes that low, but 200 (F) will work just fine)
3. Melt fat over medium heat and add in the tongue and seasonings. Ensure the tongue is completely submerged, if it isn’t, add more fat.
4. Bring dish up to 180 degrees (F) and transfer to the oven, uncovered.
5. Cook the tongue until completely tender, usually 4-5 hours.
To Use Immediately:
1. Allow dish to cool but is still warm.
2. Remove tongue from the fat and peel the skin off.
3. Slice thin and serve
To store (if not serving immediately):
1. Allow tongue and fat to cool completely. Do not peel the tongue if storing.
2. Place in an air-tight container and place in your refrigerator.
**Ensure the tongue is FULLY submerged in the fat in order for it to keep for longer than a week (can store up to 6 months in the fridge as long as it stays fully submerged in the fat.)**
Always peel the tongue (best to do while it is still warm) before serving. Leave unpeeled if storing long term.
Excerpt taken from Pâté, Confit, Rillette, Brian Polcyn with Michael Ruhlman