This recipe was inspired by my sister, who lives in a very rural area and is a lot better than me at being a true locavore and eating seasonally.  She happened to mention that while a lot of cuts of meat are either unavailable or way too expensive this time of year, she can easily obtain beef tongues and asked me if I had any idea what to do with them.

Simple Roasted Beef Tongue

2 Beef Tongues
1 Onion, roughly chopped
1/2 c Lard or Rendered Fat
3 Garlic Cloves, crushed
Salt and Pepper to taste

Bring a large stockpot of water to boil.  Add fat, onion, and spices.

Rinse tongues and add to water.

 Reduce to medium heat and simmer for 2 hours.

Preheat oven to 350 degrees.  Carefully remove tongues from liquid and remove the outer layer (all the gristle, skin, and taste buds).
Cut each tongue into slices and arrange on a baking dish.  Drizzle with a little olive oil and sprinkle with salt and pepper.  Bake for about 15-20 minutes.
Enjoy!  We had ours last night with garlic-roasted sweet potatoes.  Fabulous!


3 responses to “Tongue-Tied

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  3. Pingback: Roasted Beef Tongue |·

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