That Eeew mindset is because, I think, we have all bitten our tongues, and that we always have one in our mouths, well most of us do. We immediately think "Oh man, it is going to have a real tough outer skin that I will have to bite through and it is going to be strange." Not to worry folks, that is a total misconception of what tongue is. In all reality tongue is one of the most delectable, fatty and silky parts of a cow, or other animal, you could have. If you think a beef steak well prepared, I am talking medium rare with a deliciously seared outer layer, is the peak of what beef can do, let me tell you now you are WAY OFF.
Tongue is going to win you over. That is if you like meat and can get beyond the Eeeew factor that comes with eating tongue as an american who has probably never eaten it before. Cooking tongue is a bit of an ordeal, which is why I suggested getting it already prepared first. Handling a tongue, if you are not used to handling organ meats and dead animals, may be off-putting to some. Of course there are many of you who will get excited about handling a tongue and for those of you, this is something you can not screw up so dive right in if that is your fancy.
|you will have to buy tongue whole|
|I did brine my tongue for a day|
|I seasoned my water for boiling|
|Boil for 50 min per pound|
|you can see it peels very easily but only when it is HOT|
Be sure to peel that off while it is still hot, if it cools before you get that skin off it will be very difficult for you to peel so just get some tongs or something to help but get it off asap.
Now that you have a peeled tongue it is ready to be prepared for eating, like I said it is a bit of an ordeal to make one of these. I just cube the tongue and fry it up in my skillet with some fat. searing the outside of these makes a great addition to a salad similar to, but better than, pork belly. These are delicious little fatty bites that will be a welcomed addition to any Paleo or Wahls Paleo Plus diet. Deliciously fighting MS and probably cancer too.
|The back very fatty part of the toung I pop in first and just eat it right out of the skillet|
|these bits are the tongue proper, they fry up to a crispy outer layer |
very easily with high heat dropping them into a and hot fat