Beef Tongue Summer Salad

With all of my traveling I have some amazing guest blogger recipes for you! This amazingly simple and delicious recipe is from Anya is the founder and author behind Prepare & Nourish, a place where she shares her passion for traditional, healthy and delicious foods. 

Ribeye, chuck and t-bone are highly coveted cuts of beef. Following the steaks, ground beef makes a good option for its economical and versatile factor. A typical consumer usually goes for these cuts for the best beef flavor and convenience and while they serve their purpose, there is also a long-forgotten cut that is, by most standards rendered useless. The tongue. Yes, the organ that is responsible for regurgitating the cow’s food is also regarded as a rare luxury in some countries.

Because there is a relatively small amount of tongue meat compared to the rest of the animal, it is considered a delicacy in most countries. Even so, American supermarkets usually sell this cut of meat at a considerable price break because it is considered “waste.” In all honesty, I can respect most people’s hesitation in incorporating tongue into their diets. Perhaps it’s because we don’t prize it for what it really is. We see it as a leftover way behind all the steaks and roasts. The truth is, all meat is not created equal. Because the cow is such a large animal, different parts of it can be fattier and leaner than others making some cuts tastier than their counterparts. And often without even realizing, we choose the fattier cuts for the best texture and flavor (think: marbled rib eyes).

The tongue is no different. In fact, the tongue is the fattiest cut on this domesticated bovine taking the claim to be not only a delicious delicacy but also incredibly nutrient-dense. Beef tongue is high in omega-3s and 6s, Vitamin B12, iron, zinc and selenium (which most people are deficient). (source) It also happens to be high in saturated fats, which are needed for the proper utilization of essential fatty acids. Contrary to mainstream media, saturated fats are not the cause of modern diseases. In fact, saturated fats play a vital role in our health, from supporting our bones to enhancing the immune system. (source) It’s especially important for children as their growing brains, which is the fattest organ in a human body, grows rapidly in the first five years of life. (source)

But it’s also because of this high fat content that you want to take great care to source the best quality of beef as this same fat that is supposedly good for you can also be a storehouse of toxins if it comes from a poor source. Grass-fed beef tongue, on the other hand, can be a delicious and an economical source of incredible nutrition. The fat and proteins are interwoven into this perfectly juicy and fleshy piece of meat. The key to getting that tasty grass-fed beef tongue is to cook it long enough to break down all the tough fibers.

Perfectly cooked grass-fed beef tongue united with the crunch and freshness of cucumbers and radishes makes this an excellent lunch or a side dish for dinner. Pair this with stuffed baked potatoes or your favorite grain cooked in bone broth, and you have a perfectly nutritious meal.

Beef Tongue Summer Salad

Cook the beef tongue according to these directions right down to the slicing. We will use half of the tongue slices for this salad, the remaining can be refrigerated or frozen for future use. Or you can quickly fry the other half for a tasty appetizer that can be found at the bottom of the directions.

Ingredients

• 1/2 beef tongue, cooked and sliced according to these directions
• 1 bunch of radishes, thinly sliced in strips
• 1/2 English cucumber, thinly sliced in strips
• 1 cup of grape tomatoes, halved
• 2 tablespoons mayonnaise (make your own)
• 2 tablespoons sour cream
• 1-2 garlic clove, minced
• 2 sprigs of dill, chopped
• 1 teaspoon sea salt or to taste
• pinch of black pepper

Directions

Cut the tongue slices into 1/4″ strips. Thinly slice cucumbers and radishes and then cut them into strips. You may choose to leave tomatoes whole or slice them in half – just keep in mind they will release juice quicker when cut. In a small bowl, combine mayonnaise (learn to make your own), sour cream, chopped dill, garlic, salt and pepper. Toss with tongue and vegetables. Serve and enjoy immediately knowing you’re providing much needed fuel for your brain.

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Anya is the founder and author behind Prepare & Nourish, a place where she shares her passion for traditional, healthy and delicious foods. She enjoys re-creating her deeply rooted Slavic recipes with nourishing ingredients all the while keeping her home and homeschooling their children. She and her husband love to share good food with good friends around their hand-crafted farmhouse table in Northern California. You can connect with Anya on Facebook, Instagram, Twitter, and Pinterest.