Nick Massie, a career chef who runs PaleoNick.com, shows you how to prepare shepherd-style beef tongue tacos—without the tacos.
“The cow tongue is a delicacy. Definitely a delicacy,” he says.
Massie starts with the tongue in a large stainless-steel tub partially filled with water, which he brings to a boil after adding bay leaves and salt and covering it with aluminum foil. Next, he cooks it in the oven at 320 F for 5 and a half hours. At that point, the tongue is tender, and he pulls the skin right off.
“It’s like the quintessence of marbled meat,” he says of the fatty tongue.
He then cuts it into bite-sized pieces and throws it into a pan with olive oil and fresh garlic. Afterward, Massie adds chili powder, white onion, pineapple, fresh cilantro and fresh-squeezed lime juice to finish cooking the tongue.
“People are kind of scared to eat it,” Massie says, “but don’t be afraid.”
To download the recipe for shepherd-style beef tongue tacos, click here.
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Additional reading: God of the Grill by Nick Massie, published June 13, 2012.