Beef Tongue Barbacoa

Organ meat asks a little something of us, and that is part of why it is worth cooking. If beef tongue is new to you, give it a quiet day and an open mind. The hands-on work is short, the slow braise does the rest, and the result is some of the most tender, flavorful meat there is.

Beef tongue is a source of iron, zinc, and B12, nutrients involved in energy, immune regulation, and gut repair, in a rich, well-marbled cut. A base of broth and a nomato sauce give the braise depth and color without nightshades, and lime and cilantro brighten it at the end.

Braise it low and long until it shreds easily, then peel and chop. Fold it back into its juices, serve it warm, and let yourself be surprised by how good it is.

Ingredients

• 6 lbs beef tongue
• Water to cover
• 10 cloves garlic, minced
• 6 bay leaves
• 1 medium onion, chopped
• 1.5 cups chicken broth
• 1/2 cup lime juice
• 1/2 cup nomato sauce (never tomato; use an AIP nomato)
• 3 tbsp apple cider vinegar
• 4 tsp sea salt
• 2 tsp dried cilantro
• 2 tsp dried oregano

All ingredients are AIP Core compliant as listed. The nomato sauce stands in for tomato, which is a nightshade and excluded on Core. Make sure the nomato you use is itself nightshade-free.

Method

• Scrub the tongue well and place it in the slow cooker. Cover with water.
• Cook on low for 5 to 6 hours, until a knife slides in easily.
• Drain. While the tongue is still hot, slit the skin near the tip, peel off the outer skin and membrane, and trim the gristle underneath.
• Return the peeled tongue to the cooker. Add the garlic, bay leaves, onion, chicken broth, lime juice, nomato sauce, apple cider vinegar, sea salt, dried cilantro, and dried oregano.
• Cook on low for 8 more hours.
• Shred the meat with two forks and serve. It is lovely in lettuce wraps with avocado and olives.

Instant Pot variation

The Instant Pot works well for both stages, and you can use the Saute function to soften the onion first if you like.

For a hands-off path, follow the recipe using the Slow Cook function on low for each stage.

For a faster path, cover the tongue with water, seal, and cook on high pressure for about 90 minutes with a natural release, then peel. Return the peeled tongue with all remaining ingredients and cook on high pressure for about 45 minutes more, with another natural release, before shredding (verify - untested conversion).

*Adapted from acleanplate.com*