Beef Tongue: A simple delicacy

Imagine a group of children presented a box of plain donuts and only one of them frosted with rainbow sprinkles. Any kids would fight over it, right? That's how the beef tongue was to Native American Buffalo hunters. Traditional cultures prized them for their deep nutrition and high saturated fat content. They were not phased by how odd the meat looked. And they knew to treasure the diamond in the rough.

When preparing liver or kidney or sweetbreads, care does need to be taken so that the flavors or textures are more palatable. But tongue is a different story. In this video I simply plop it in a slow cooker, cover it with water and let it simmer all day. I add vegetable scraps for flavor, but you really don't need to do that!

Where do I get beef tongue!?!

Local farms may have it available on special order. This one was from a half steer that I purchased this year from Spring Creek Farms in Pennsylvania. This farm produces the best meat I have eaten in my life. When I first called the farm, the farmer himself, Greg Stricker, spoke with me directly. He described the intentional way they populate the pasture with indigenous grass and clover varietals to ensure healthy cattle. The nutrition of the pasture and its soil directly affect the nutrition of the animals who graze there. Many small farms like this have moved away from organic certification because the oversight can actually hinder them from optimally nourishing their soil and livestock.

Note, I don't get a kick back from this farm. I just am in awe with how delicious their meat is!

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