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2 Pkgs Grass Fed Beef Tongue (1 lb per pkg)

Grass Fed Beef Tongue is an absolute delicacy in many parts of the world though many Americans have yet to experience this unique beef cut.

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Beef Tongue Pot Roast Recipe - Serves 6

 

Ingredients:


•One beef tongue
•10 black peppercorns
•1 bay leaf
•2 garlic cloves
•2 medium yellow onions, chopped
•3 tablespoons olive oil
•6 carrots, peeled and cut into inch long pieces
•1 head celery, trimmed and chopped
•8 cups beef stock (“Better than Bouillon” base is a good substitute)
•1/4 cup flour
•1/4 cup tepid water
•salt and pepper to taste

 

Method:

 

1. Place whole tongue in a sauce pan or stock pot. Cover with water and add peppercorns, bay leaf, and whole garlic cloves. Simmer for at least two hours, until a knife easily slides in.

 

2. Remove tongue from pot and put into ice water. This will make it easy to peel.

 

3. Remove the skin and cut the tongue into bite size pieces.

 

4. In a new stock pot, place the olive oil and onions on medium heat. Cook until soft. Add carrots and celery. Cook for two minutes.

 

5.  Add tongue and stock. Simmer until tongue is nice and tender, probably about 30 minutes.

 

6.  Place water and flour into a small bowl and mix till combined. Add slowly to simmering broth and stir continually. Cook for five more minutes to remove the flour taste.

 

7.  Season with salt & pepper.  Serve over mashed potatoes.

 


Beef Tongue Pot Roast Recipe by:


Clara Moore is the Head Chef and General Manager of Local Harvest Cafe in St. Louis.  She was inspired to take tongue which is an uncommon cut of meat to most Americans and use it in a recipe which is a comfort food favorite.  Brilliant idea!!!



Local Harvest Cafe sources their grass fed beef from Rain Crow Ranch and we are delighted to have them as co-producers.  When you are in St Louis, please visit their café.

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