Bone Broth – Beef Tongue

We live in a culture of hot & fried – fast food. I want to bring us back to low and slow – soul food. The meals where the love that went into the preparation can be tasted. To nurture the food we plan on serving others and take joy in the anticipation of that meal. Time around the table, with loved ones, enjoying the beauty and delicacy that is cultivating the lovely. The depth of flavor that can be created by utilizing time, and allowing food (specifically protein) to cook low and slow is truly incomparable. Not being quick, instant, or an afterthought, it is often overlooked and set aside as even an option for our dinner table now a days. We overly busy ourselves to the extent that we can’t even properly nourish our bodies that we expect so much of and overload – constantly. I am unhappy with that, but not oblivious and unwilling to recognize how pervasive an overwhelming and over-busy lifestyle is most peoples daily struggle.

I have recently been utilizing my bone broth as a vessel to cook/re-heat several diferent cuts of meat. It is afterall, continuously simmering on my countertop, so why not treat it like a warm oven, or if I may – a microwave! This, in my mind, has brought a solution to the “I am too busy to cook” excuse or, “I dont know how to cook healthy” or “my meat always comes out dry” or ___________________. You get it. There is no way around it. If you can put water, bones, herbs and spices in a pot with some vinegar, you can make broth. And the next step is to simply add the cut of meat you are planning on preparing for your family in a day or two.

So yeah, it takes a little planning ahead, maybe 60 seconds of intentional thought – but that intentional thought is just as good for your brain as the health benefits of consuming this meal. So stop making excuses, and just do it.

Eating nose to tail was a common practice – even just a couple generations ago. It is still common practice in other cultures, but here in America, very little is practiced or even known about consuming the entirety of an animal. We miss out on so much by ignoring half of what was intentionally placed in the animal, for our benefit. Our ancestors recognized the immense and irreplaceable benefits of eating all of what the animal has to offer. It’s my desire to bring us back to that place of respect and bounty! Most people don’t know the tongue of an animal is edible – and I would wager even fewer would be willing to try it. With this ancient way of cooking, you will have no idea you’re venturing into organ territory. This cut of Apsey Beef is extremely tender. It will melt in your mouth. It will leave your table dwellers begging for more – and they will have no idea what they just ate, only that it was absolutely delicious. 

Beef tongue, like all other organ meats, is truly a superfood. A complete protein, immune booster, hormone balancer, and high in beneficial and nutritious fats, all while providing you with your RDA of Vitamin B12 – to name a few of its benefits. It’s so nutrient dense, you will find you don’t have to eat a lot to feel satiated (but we won’t stop you!). This cut is also extremely versatile. It can be made into pulled beef sandwiches or sliders, tacos, deli meat, you can grill it or batter and pan fry it. Its only limited by your imagination!

So lets dig in. Not pretty, but here is where we begin!

You will need an Established pot of Bone Broth:

  • Salt
  • Herbs
  • Vinegar
  • Onions/Garlic
  1. Using a thawed tongue, prepare it by cutting off the stamp.  
  2. Simply place the beef tongue (skin and all) into a prepared pot of bone broth. You will want the broth to already be established – 24 hours or so – to infuse more flavor. The more Garlic, Onions, Salt and Vinegar in the broth the better! The broth will be doing all of the heavy lifting for you. *Tip: Celery stalks, carrot butts, or any other vegetable compost you may have, can be thrown in at any time to add to the depth of flavor.
  3.  Allow for the beef tongue to cook for at least 12 hours. I have tried it at 12, 24 and 36 hours and the flavor only deepens and continues to infuse the meat and allow for a more tender, melt in your mouth result. 
  4. Once the Beef Tongue is cooked according to your preference, remove it from the bone broth and allow it to rest for 10 minutes. 
  5. When cool enough to work with, begin removing the skin. It should slide off effortlessly.
  6. At this point, it is up to your preference on how you will be enjoying this incredibly versitile cut! As mentioned before, you can turn this into pulled tonuge sandwiches/sliders, tacos, battered & pan fried beef tonuge, grilled beef tonuge, sliced deli meat and more!  

Thank you for reading. Let me know if you have enjoyed beef tongue before, and how you have prepared it. If you were brave enough to try it for the first time, bravo! Comment with your thoughts bellow!

4 Comments Add yours

  1. Kyle Apsey says:

    We seared slices of cooked tongue on the grill. My dad was convinced it was the best steak he’d ever had — that was until we told him it wasn’t steak.

    Thanks for continuing to share your helpful tips and tasty recipes!!

    Like

  2. Kathryn Vantine says:

    can you use a crock-pot? If so, would you recommend low or high setting?
    Thank you for this wonderful website
    Kathy

    Like

    1. Steffanie says:

      You sure may! I would recommend somewhere in the middle. You would like your broth to lightly simmer. Very lightly though – wherever that falls on your temperature gauge. ☺️
      Oh thank you for those kind words! The pleasure is all mine – you are most welcome!

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s