If you are new to trying organ meats, or offal, tongue is a good one to start with. Tongue is a very tender piece of meat, full of flavor. I hope you will be willing to try my delicious tender tongue stew and not be afraid to attempt cooking it!
Fear of Cooking Organ Meats
When I first started cooking with organ meats, I would purchase a cut from the farmer and let it sit in my freezer for a while. In addition, I would look up recipes on the internet or in Nourishing Traditions and say, that doesn’t seem too bad. However, I was too intimidated to even try cooking with organ meats, especially tongue. It looked scary and with my perfectionist mindset, I was afraid of messing it up. Finally, I became confident cooking it enough times to create my tender tongue stew.
Methods of Cooking Tender Tongue Stew
Eventually, I would make the recipe so the meat wouldn’t go to waste. It turned out better than I thought, but I still wasn’t confident enough to try my own recipe. Finally, after years of making tongue every so often, I am confident enough to create a recipe. It turned out great too! Better yet, it can be made in the Instant Pot frozen in little time. This is what happened once when I forgot to plan for dinner. I was supposed to take the tongue out of the freezer the day before, but here I was right before dinner and the tongue was as hard as a rock.
Importance of Eating Organ Meats
Organ meats are a vital form of nutrition for fertility. They are especially important for pregnant and nursing moms to consume. My fried chicken livers are a great nutrient dense meal that is palatable, possibly even for moms experiencing morning sickness. I would argue that if a pregnant woman can stomach eating meat, she would be able to eat this tender tongue stew because it does not have a strong taste like most organ meats.
Can Be Cooked Frozen in Instant Pot
I have put countless frozen roasts in the Instant Pot before and they turned out tender, but here was my chance to test this out with an organ meat. Thankfully, the magic of the pressure cooker made the tongue very tender as well. Nevertheless, it is better if you remember to thaw the tongue so you can stuff it all over with cloves of garlic. This gives it even more flavor. Let me know what you think of the recipe in the comments! Bon appetit.
- 2.5 lb grass fed beef tongue (or a few grass fed lamb tongues)
- 2 1/2 tsp sea salt, plus more to taste
- 1 tsp organic thyme
- 1 organic bay leaf
- 4 tbsp pasture raised lard or butter
- 1 tbsp organic herbs de provence
- 2 medium onions, chopped
- Approximately 1 cup or more each of chopped organic carrots and organic celery
- 1/3 cup homemade chicken or beef broth
- 4 cloves minced garlic
- More garlic cloves to stuff in the tongue
- 1 tsp organic garlic powder, sprinkled all over tongue
- Organic pepper to taste
- Saute vegetables with lard, add minced garlic and saute until onions are translucent.
- Salt and pepper vegetables to taste.
- Sprinkle 1 tsp herbs de provence and 1/4 tsp thyme on vegetables.
- Poke holes all over the tongue with a knife to stuff (peeled) cloves of garlic in.
- Pour broth over top and add the tongue (unpeeled) on top (if using a VitaClay or slow cooker, place in cooker).
- Sprinkle the rest of the spices and salt all over the tongue. Spread it all around and place the tongue back on the vegetables.
- Set stew on low or slow cook for 8 hours. With the VitaClay, you will need to use more filtered water on top to ensure you don't damage the pot. Follow the VitaClay instructions to make sure you are using enough liquid.
- If using the stovetop, put everything in one pot, cover, and boil the tongue for an hour for each pound of meat.
- When the tongue is finished cooking, prepare a large bowl with ice water.
- Take tongs to remove the tongue and place it in the bowl of ice water.
- Wait for the tongue to cool, about a couple minutes until it is no longer hot to the touch.
- Using your fingers, take the flap of skin and peel it right off the tongue. It should come off easily. If it doesn't, it hasn't cooled down enough.
- Once the tongue is peeled, take a knife and slice the tongue.
- Place the slices back on top of the stew and serve over soaked brown rice, with a side of roasted potatoes or with a piece of traditional sourdough bread slathered in grass fed butter. Alternatively, you can add sweet potatoes or regular potatoes to the stew. Just remember to use a little extra seasoning on them.