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!