Zero-Carb Carnivore | Beef Tongue. It’s highly nutritious, very tasty, and surprisingly easy to cook.
Eating nose-to-tail is the responsible way for carnivores to consume meat. Beef tongue is tender, rich and moist, and enjoyable either hot or cold.
Slice it thinly and jam it between two slices of keto or carnivore bread. It’ll be like eating a roast-beef sandwich, but way nicer.
And by the way, if you’ve ever had real Mexican tacos, you’ll have tasted beef tongue without even realising.
How to Make Zero-Carb Carnivore | Beef Tongue
Tongue isn’t a cut of raw meat that you’ll see in UK supermarkets. You may find it pre-cooked and packaged, but it will contain additives and preservatives, including sugar, so it’s far from ideal, and won’t taste the same. Your butcher is also unlikely to have it, but they may be able to order it in for you.
I buy my nose-to-tail cuts from UK online suppliers of organic, 100% grass-fed meat. If you’re after good quality meat from responsibly reared animals, Pipers Farm, The Dorset Meat Company and Gazegill Organics are fine examples (no affiliation).
To cook beef tongue the Italian way, you’ll need salt, an onion, a carrot, a celery stalk, 3-4 bay leaves, and a few whole peppercorns.
The first step is to rinse the tongue under cold running water, scraping away surface impurities with a knife.
Then you let it soak in plenty of cold water for a couple of hours. You can skip this step if your beef tongue is very clean.
Next, you simmer it until ‘al-dente‘ tender, drain it, and peel away the thick, waxy outer skin. I also cut away the fatty layer underneath the outer skin, as I find it too unctuous, but this is entirely optional, since it’s perfectly edible.
You can then eat the cooked tongue immediately. Or, (as I prefer) let it chill and compact overnight before slicing thinly and enjoying in a sandwich.
Cooked beef tongue will only keep for 3-4 days in the fridge, but it’s suitable for freezing. Slice all of it and freeze individual portions in zip-lock bags. Then you’ll have a ready-supply for whenever you fancy it.
Enjoy!
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Zero-Carb Carnivore | Beef Tongue
Ingredients
- 1 kg beef tongue
- 3 TBSP fine himalayan pink salt (U.S. option HERE)
- 1 celery stalk
- 1 onion
- 1 carrot
- 4 bay leaves
- 10 whole peppercorns
Instructions
- rinse the tongue under cold running water and use a knife to scrape off any visible impurities.1 kg beef tongue
- place the tongue in a tall and large cooking pot (it will swell) and add plenty of cold water; leave it for 2 hours.
- drain and re-fill with enough fresh water to submerge the tongue.
- bring the water to a fast boil, then reduce to a simmer; set the timer for 60 minutes.
- during the first 10 minutes, skim off any foam or impurities that may rise to the top, then add all other ingredients.1 celery stalk, 1 onion, 1 carrot, 4 bay leaves, 10 whole peppercorns, 3 TBSP fine himalayan pink salt
- after 60 minutes, check if the tongue is cooked by inserting a knife into the thickest part: if it goes through with a little resistance, it's ready - if not, continue to simmer 10 minutes at a time until it does.
- once cooked, remove the tongue and place it over a chopping board; discard everything else.
- as soon as you can touch the tongue without burning your fingers, make lengthways slits on the hard outer skin, then peel it away and discard it; I also cut away the next outer layer, but many people don't bother, since it is perfectly edible.
- leave it to cool completely, then wrap the tongue in cling film and let it chill in the fridge overnight, where it will compact and be easier to slice.
- slice has thinly as possible and eat cold in a sandwich, or air-fry/pan-fry thicker slices to complement your main meal.
Notes
Nutrition
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