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Tongue
Apr 9, 2014 16:58:30 GMT -5
Post by howweflourish on Apr 9, 2014 16:58:30 GMT -5
How do you like to prepare tongue? I have one in my freezer I really want to make! Sarah's recipe looks tasty, but the rosemary mustard reduction isn't AIP.
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Post by Erin on Apr 9, 2014 17:19:21 GMT -5
I pressure cook it for about an hour... Let cool slightly and remove the skin. Then shred for tacos.
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darcie
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Posts: 26
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Tongue
Apr 9, 2014 17:55:06 GMT -5
Post by darcie on Apr 9, 2014 17:55:06 GMT -5
There is a suggestion in the comments on that webpage from Christina about how she adjusted the reduction for AIP.
I actually made this last night but not sure if I overcooked it - it was pretty rubbery.
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Mary
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Tongue
Apr 14, 2014 13:09:57 GMT -5
Post by Mary on Apr 14, 2014 13:09:57 GMT -5
I just cooked tongue for the first time, and am trying to figure-out good seasoning for it. I can't have a lot of taco meat seasonings (not AIP). Thinking about making Cherry BBQ Sauce (http://autoimmune-paleo.com/nightshade-free-cherry-bbq-sauce/) and putting that with some of it.
Any more ideas out there?
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Tongue
Apr 15, 2014 10:46:11 GMT -5
Post by salixisme on Apr 15, 2014 10:46:11 GMT -5
Last time I made tongue I cooked it in the slow cooker with a bunch of herbs and ginger, garlic etc (I can't remember exactly what I used tbh, but there were no nightshade or seed spices in there). Then I shredded it and served it over a salad. The cherry BBQ sauce sounds good though.
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daiquiri
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Posts: 3
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Post by daiquiri on Jun 2, 2014 1:52:07 GMT -5
Rubbery tongue is probably from undercooking. In my culture we usually boil it for 1 hr, take the skin off and eat with mayo as lunch meat. We also make this dish where you cut up the tongue in thin slices, arrange it in a nice looking bowl with fresh dill, parsley and steamed carrots and cover everything with bone broth. We let the broth gel over the tongue and it all cold with some horseradish. It might be a bit of a strange thing to try for a western palate, but it's actually quite tasty on a hot summer day
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