Today is Day 10 of the 21 Day Sugar Detox – we are half way – wahoo! It is turning into quite the busy day, but we wanted to write a quick post on a fantastic recipe that we made yesterday to share with you all. We had a lone beef tongue from US Wellness Meats begging to be cooked in out freezer, so we slow cooked it overnight with the intention of just having it around as extra meat to munch on if needed. As the recipe slowly came to form, we decided that we had to share this on our blog. This is a simple one (as most of ours are), but quite tasty and versatile. You can eat this as a snack, over a salad, with an egg, or mixed up with some cooked veggies.
For this recipe we slow cooked the tongue overnight, peeled the skin off the following morning, and shredded the tender meat. We then threw it into a hot cast iron skillet, topped it with our chorizo spice from Make it Paleo, and added a bit of water to mobilize the spices. This resulted in a super tasty, spicy batch of beef tongue.
- 1 grass fed beef tongue
- 2 tablespoons chorizo spice mix (below) from Make it Paleo, add more to taste if desired:
- 1 tablespoon garlic powder
- 2 tablespoons chili powder
- 1 tablespoon paprika
- 1/2 tablespoon oregano
- 1/2 tablespoon cumin
- 1 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- Place beef tongue in a crock pot, pour over 1-2 cups of water, and cook on low for 8 hours.
- After 8 hours, remove from crock pot, and carefully removed the thick skin from the tongue (it helps to use a fork).
- Using two forks, shred the beef tongue.
- Place shredded tongue into a cast iron skillet and turn on to medium heat.
- Combine all spices in a small mixing bowl. (Save extra in a small bag or empty jar.)
- Pour chorizo spice over meat and stir until seasoned equally. Add water or left over broth from the crock pot as needed to help mobilize the spices, a little goes a long way. Start with a quarter cup of liquid and stir.