The Dawn of Paleo

Mostly Recipes with a Few Insights about Paleo Life

Beef Tongue with Topping

on August 10, 2012

I know this is the post you’ve all been waiting for!  I cooked my first beef tongue!…. and it was really good!!  If you can get past the prep, the actual meat is quite tender and tasty!  Even my 5 and 6 year olds both liked it!  Here’s what I did:


  • 1 grass-fed beef tongue
  • 2 onions
  • 2 carrots
  • 1 stalk celery
  • 1 clove garlic
  • 2 Tbsp ghee (butter or coconut oil would be fine, too)
  • 1/3 cup raisins
  • 1/3 cup chopped almonds
  • 1/3 cup white wine vinegar
  • 1 roma tomato chopped
  • 1/3 cup marsala wine
  • salt and pepper

Rinse the tongue well.  Coarsely chop one onion, carrots, celery, and garlic.  Using a large pot, cover the tongue with water and add the chopped veggies.  Bring to a boil, then reduce the heat and simmer for 3 hours, covered.  After the tongue is tender enough to be pierced with a fork, remove pot from heat and let it sit in the broth until the tongue is cool enough to handle.  While that is cooling, finely chop the other onion.  Heat a skillet with ghee and saute the onion until tender.  Add raisins and almonds.  Keep frying until the almonds are toasted and fragrant.  Stir in the vinegar, tomatoes and wine.  Add 2/3 cup broth from the large pot.  Simmer, uncovered,  for 10 minutes or until sauce reduces.  Add salt and pepper to taste.  Then remove tongue from the broth and remove the  membrane that covers the tongue and discard it.  Thinly slice the meat into medallions.   Place on plate and top with sauce.  Enjoy!!


One response to “Beef Tongue with Topping

  1. Eric Shupps says:

    Awesome post. Very helpful. Thanks for the info.

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