Beef tongue and stock
BEEF TONGUE AND STOCK
I know, I know... A tongue! Who, in their right mind would eat THAT? Well, actually...Our ancestors, hunter-gatherers used to prefer organ meat instead of muscle meat that has gained popularity in modern society. Somehow this nutrient dense food fell out of favor despite the fact that it carries so many health benefits, flavor and bio-available nutrients for humans that can not be found in other sources.To many people organ meat (tongue, liver, sweetbreads, heart, etc) sounds and looks like something that shouldn't be touched, let alone, eaten. However, truth be told, the benefits of eating organ meat by far outweigh any reservations one might have, once you get over the fear factor of eating it. (If you really think about it, meat is meat and all of it comes from the inside of the animal.) Proper cooking, using seasoning and a lot of vegetables and you will be on your way to eating your most nutritious meal of the day.We should have at least one serving of organ meat or fish per day, about 8-12 oz per person. If you compare a 100g of organ vs any other meat, organ meat will have more readily absorbed fat-soluble and water-soluble vitamins and co-enzyme Q. Cholesterol found in good quality meat is vital to proper brain and blood vessel function. However, it is very important to choose quality vs quantity so try to find a good quality organ meat from pasture raised, grass-fed grass-finished animal to ensure you are getting more of omega-3 fatty acids. Grass-fed meat has a better ratio of omega-3 to omega-6 fatty acids and healthier fats overall. I get beef tongue meat from a local animal farm that I trust. But here are just a few farms that sell pasture raised grass-fed grass-finished meat.White Oak PasturesUS Wellness MeatsButcher BoxAnd don't discard that precious stock, it makes an absolutely wonderful flavorful base for for soups! Beef tongue is wonderful in sandwiches, wraps, tacos, salads, and soups. Have it with your eggs in the morning, or a salad for lunch, or maybe steamed veggies and sauteed greens for dinner.When was the last time you had organ meat?
Nutrition Facts
BEEF TONGUE AND STOCK
Amount Per Serving (1 serving)
Calories 138
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 141mg47%
Sodium 447mg19%
Potassium 387mg11%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 20g40%
Vitamin A 1296IU26%
Vitamin C 4mg5%
Calcium 39mg4%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Equipment
- Pressure cooker
Ingredients
- 2 lbs beef tongue
- 1 yellow onion optional: with onion skin (it gives nice color to the stock)
- 1 carrot
- 1 stalk celery
- 3 cloves garlic
- 1 tsp salt
- 1/2 tsp pepper
- 1 bay leaf
- 6 quarts water
Instructions
- Wash beef tongue under running cold water.
- Add all the ingredients to the instant pot and turn the pressure cooker on for 1 hour.
- Let the pressure release naturally. Once the valve is down, take the cover off and let it cool. Keep the tongue in the stock to cool until you are ready to clean it, this will help with peeling the rough exterior off the soft interior meat of the tongue.
- Place the tongue onto a plate and strain the stock over the mesh colander (or you can use clean cheese cloth inside the colander).
- Your beef tongue stock is now ready to be used!
- Peel the white thick layer from the tongue. If some of the skin is stubborn to peel, get a small sharp knife and scrape till it's clean.
- Slice against the grain and enjoy!
Video
Notes
Nutrition
Serving: 1servingCalories: 138kcalCarbohydrates: 3gProtein: 20gFat: 5gSaturated Fat: 2gCholesterol: 141mgSodium: 447mgPotassium: 387mgFiber: 1gSugar: 1gVitamin A: 1296IUVitamin C: 4mgCalcium: 39mgIron: 5mg
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