Tongue is one of the easiest and most delicious-tasting organ meats to make. Don’t be intimidated by it like I was! When it is seasoned the right way, it tastes wonderful and is very tender. Leftover meat is great in tacos (tacos de lengua).
- 2.5 lb grass-fed beef tongue (or a few grass-fed lamb tongues)
- 2 1/2 tsp unrefined sea salt, plus more to taste
- 1 tsp organic thyme
- 1 organic bay leaf
- 4 Tbsp pasture-raised lard or butter
- 1 Tbsp organic herbs de provence
- 2 medium onions, chopped
- 1 cup or more chopped organic carrots
- 1 cup or more chopped organic celery
- 1/3 cup homemade chicken or beef broth
- 4 cloves minced garlic
- More garlic cloves to stuff in the tongue
- 1 tsp organic garlic powder, sprinkled all over tongue
- organic pepper to taste
- Saute vegetables with lard. Add minced garlic and saute until onions are translucent. Salt and pepper vegetables to taste. Sprinkle 1 tsp herbs de provence and 1/4 tsp thyme on vegetables.
- Poke holes all over the tongue with a knife to stuff (peeled) cloves of garlic in. Pour broth over top and add the tongue (unpeeled) on top (if using a VitaClay or slow cooker, place in cooker).
- Sprinkle the rest of the spices and salt all over the tongue. Spread it all around and place the tongue back on the vegetables.
- Set stew on low or slow cook for 8 hours. With the VitaClay, you will need to use more filtered water on top to ensure you don’t damage the pot. Follow the VitaClay instructions to make sure you are using enough liquid.
- If using the stovetop, put everything in one pot, cover and boil the tongue for an hour for each pound of meat.
- When the tongue is finished cooking, prepare a large bowl with ice water. Take tongs to remove the tongue and place it in the bowl of ice water. Wait for the tongue to cool, about a couple minutes until it is no longer hot to the touch.
- Using your fingers, take the flap of skin and peel it right off the tongue. It should come off easily. If it doesn’t, it hasn’t cooled down enough. Once the tongue is peeled, take a knife and slice the tongue.
- Place the slices back on top of the stew and serve over soaked brown rice, with a side of roasted potatoes or with a piece of traditional sourdough bread slathered in grass-fed butter. Alternatively, you can add sweet potatoes or regular potatoes to the stew. Just remember to use a little extra seasoning on them.