Primal Lengua Estofada: Braised Beef Tongue

We decided to introduce you all to a childhood favorite for both Henry and I, beef tongue.  It is very delicious and you can prepare it in different ways, we decided to make a slightly modified primal version of a classic Filipino dish called Lengua Estofada.  We purchased ours from The Meat Shop, first class tongue available anytime, grass-fed and locally grown, also very affordable at only $3.50/lb.   The tongue weighed in close to two pounds and after peeling and preparing was just enough for two of us.

First pre-cook beef tongue in a large pot of slightly salted water and boil for 10 minutes. Then place it into a large bowl with ice water to cool it.  This will allow you to peel the outer skin fairly easily.

Once you have it peeled, braise it in a cast iron pan with coconut or plam oil for a few minutes on each side.  Then place it into crock-pot along with:

• 1 large white onion, cut into thick slices
• 2 yams, cubed
• 2 sweet potatoes, cubed
• 2 stalks of celery, chopped
• 2 medium bell peppers, sliced
  
• sea salt to taste
• 1 tsp thyme
• 2 bay leaves
• 4 tomatoes, boiled, peeled, and quartered
• 4 serrano peppers
• 1 bottle of red cooking wine
• 1/4 cup of red wine vinegar
• 1 tbsp of coconut or virgin palm oil

Turn crock-pot on and let it cook until you get home from work and enjoy your dinner.  We cooked ours on high for 6 hours, the meat was so tender that it was hard to cut into slices as shown above.   Enjoy!

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