Beef Tongue

Cook beef tongue by simmering (with mirepoix and spices) for 2-3 hours, until tender. Cool, remove the skin, and slice or dice as desired. Serve with a sauce of your choice. Keep the simmering liquid; it's beef stock.

There's a nice recipe for beef tongue in chipotle chile sauce in The Complete Meat Cookbook. (I just made this last night.) The recipe is entirely paleo except for beer added to the stock, which is optional. Essentially, the recipe is as I described above, with a sauce made from garlic, onion, fresh mild chilis, chipotle in adobo, tomato, and cumin. (The chipotle/onion/garlic flavor is one of the best tasting sauce bases in the world.) I make it with some or no tomatoe and it is incredible. The basics are finely ground onion (processed in the food processor or grated), garlic and chipotle, with some salt and toasted ground cumin seed and coriander seed. Add fresh chopped cilantro at the end.

By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, Nov. 2001