INGREDIENTS:

  • 1 grass fed beef tongue, whole
  • 2 large onions, peeled and quartered
  • 2 organic leeks, washed thoroughly, cut in half and tied in a bundle with kitchen twine.
  • 4 organic carrots, scrubbed and cut into 2 or 3 pieces
  • 5 garlic cloves, peeled and left whole
  • 1 bouquet garnis (couple of sprigs each of fresh thyme, rosemary and parsley tied together with kitchen twine)
  • 2 Bay leaves
  • 10 – 12 whole peppercorns
  • 2 tbsp coarse Himalayan salt
  • 2 small red chilies
  • Optional: 1 large piece of grass fed marrow bone or slice of beef foot
  • Enough Spring water or filtered water to cover generously (approx. 12 cups)
  • 4 – 6 large organic potatoes, peeled and quartered

Sauce:

  • 4 tbsp organic grass fed butter
  • 4 tbsp Einkorn flour
  • 2 – 3 cups leftover stock
  • 1/4 cup French mini gherkins, sliced
  • 1/4 cup capers

 

INSTRUCTIONS:

  1. Scrub the tongue thoroughly under running water.
  2. Add all ingredients except potatoes to stockpot or pressure cooker and generously cover with water.
  3. Stockpot or Dutch Oven: Bring to a boil, cover with lid and reduce heat to medium-low and boil for 3 hours, adding potatoes for the last 40 minutes only.
  4. Pressure Cooker: Lock lid, bring to high pressure and reduce heat to low. Cook for 50 minutes. Slow-release pressure, open lid, add potatoes and return to pressure for an additional 10 minutes.
  5. Slow- release pressure and open lid. Remove tongue from pot, and let cool enough to handle.
  6. With a slotted spoon, remove carrots, leeks and potatoes. Set aside in a dish and keep warm.
  7. Strain leftover stock and discard the rest.
  8. Once tongue is cool enough to handle, peel tough outer skin and discard. Slice tongue into 1/4″  slices and set aside with vegetables

Sauce:

  1. Melt butter over medium high heat. Remove from heat and add flour all at once whisking vigorously. Return to heat. When mixture thins and starts to bubble, reduce heat to low and cut back on the whisking.
  2. Slowly add a ladle at a time of the strained stock. Keep stirring. Keep adding ladles of stock until sauce has reached desired thickness (About 2 – 3 cups)
  3. Add sliced gherkins and capers and salt and pepper to taste, Boil for another minute or 2. Remove from heat.

 

Serve tongue slices with the vegetables on the side and the sauce slathered over it all!

 

Weiser Tip: There should be leftover stock from the recipe. Keep it and use as soup stock or sauce base.

 

BONUS:

IF and when there are leftovers of tongue, I usually shred the remaining meat, sauté it on a pan with a little oil and some taco spice (equal parts of cumin, paprika, ground coriander, chili, salt and pepper) until slightly crispy and have a taco dinner with Paleo wraps!

tongue tacos