Not only is tongue meat absolutely delicious, but it's usually purchased for a song. In our case, the farmer we buy our grass-fed beef from was happy to give us a whack of them, leftover from more picky customers. So, with a freezer full of tongues, I decided to finally experiment with it.
Tongue Taco Salad
- 1 organic, preferably grass-fed beef tongue
- 1 onion
- 1 head of fresh garlic
- salt and pepperPut tongue in slow cooker with all other ingredients. Cover completely with water. Cook on low for 8 hours in a slow cooker. Once tongue is cooked, remove, let cool and remove skin with a sharp knife. Pull meat apart or cube with a knife.
Warm coconut oil in pan over medium heat. Add the cubed meat into the oil and sprinkle with the taco seasoning, salt and pepper. Cook until warmed through.
- organic, extra virgin coconut oil
- taco spice (try to find the organic kind without any added sugars or flavourings, it should just have dehydrated spices in it)
- sea salt and fresh pepperThat's it, now just build your salad. For our salad tonight we used the following:
The cooked meat is so tender and tasty that you could use it for all sorts of things. It would be great stuffed in pitas with a bunch of veggies or just cooked up with some veggies and spices as a simple saute after the initial slow cooking to tenderize it.
- organic romaine lettuce (very lightly tossed with a tiny bit of vinaigrette)
- organic, raw sharp cheese (raw dairy is much easier to digest)
- fresh, organic cilantro
- homemade cultured salsa
- organic, blue taco chips (we just smashed a couple of chips over each one for some crunch)
- organic avocado
- organic, fresh lime
- a dollop of goat's milk creme fraiche