Paleo Beef Tongue With Chimichurri Sauce (AIP)

Today's recipe is one I am sharing in request to what I, personally, eat on a weekly basis.  Making vinaigrettes with various fresh herbs is one of my absolute favorite ways to jazz up any dish, and therefore is something I typically serve with my meals.  Beef tongue, which might make people gross out at first, is actually one of the most underused, yet succulent cuts of meat on a cow, and thus has become one of my all-time favorites.  In fact, it is technically a muscle meat, giving people no excuse to be afraid of it!  Honestly this recipe is so easy to prepare, and can even be made days in advance for a convenient lunch. As a note, my recipe is for a 1-2 person serving, therefore, if your beef tongue is rather large, simply cut off a 1 lb slab, or add an extra 45-60 minutes per extra pound.  In the case of using more meat, make note to also double or triple the sauce recipe according to how much tongue you are cooking.  Overall, the recipe is incredibly simple, and equally tasty, making it the perfect introductory dish for those looking to expand their palate in nose-to-tail eating.

Beef Tongue With Chimichurri 
Print Recipe
(Serves 1-2) 
Ingredients

• 1 lb piece of beef tongue
• 1 1/2 tsp sea salt
• 1/4 cup fresh cilantro 
• 3 tbsp green onion
• 2 tbsp fresh parsley 
• 2 tbsp olive oil
• 2 tbsp red wine vinegar
• 1/4 tsp oregano 

Process

• Place the beef tongue in a large stock pot and fill the pot with water until the tongue is covered by a few inches of water.
• Put the stock pot on the stove, turn the burner to medium-high, and allow the water to come to a boil.
• Once the water has come to a boil, add 1 tsp sea salt to the water, and allow to lightly boil for 30-45 minutes, until the tongue has floated to the top.
• Remove the pot from the burner and pour into a strainer.
• While the beef tongue cools, chop cilantro, green onion, and parsley, adding to a small mixing bowl.
• To the mixing bowl, add vinegar, olive oil, oregano, and remaining 1/2 tsp of sea salt.
• Once the beef is cool enough to handle, remove skin with a knife and cut the tongue into thin slices.
• Stir together the chimichurri sauce and serve with sliced beef tongue.

Recipe Notes

If your beef tongue is larger than noted above, simply add 45-60 minutes per extra pound of meat, while also adjusting the sauce accordingly. 
Apple cider vinegar works great in place of the red wine vinegar. 

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1 Thessalonians 5:14 "Now we exhort you brethren, warn those who are unruly, confirt the fainthearted, uphold the weak, be patient with all."