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Crispy beef tongue slices pan-browned in tallow for Full GAPS

Crispy Beef Tongue for Full GAPS

Beef tongue cooked until tender, peeled and sliced, then pan-crisped in tallow with pressure-cooker and stovetop routes for Full GAPS.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Natural Release 30 minutes
Total Time 2 hours
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Crispy Beef Tongue
  • 1 whole beef tongue fresh or properly thawed
  • 3 cups filtered water for the pressure-cooker route, or use enough to cover for the stovetop route
  • 2 to 3 tablespoons beef tallow or another Full GAPS-compatible rendered animal fat divided for frying
  • 2 to 3 teaspoons natural sea salt divided
  • freshly ground black pepper to taste, optional
  • 1 teaspoon pure garlic powder optional
  • 1 teaspoon pure ground cumin optional

Equipment

  • Instant Pot or pressure cooker with stainless-steel inner pot
  • Large stainless-steel stockpot with lid for the alternate route
  • Le Creuset Signature 9-inch skillet in Artichaut
  • Stainless-steel tongs
  • Stable wood cutting board
  • Sharp chef's knife

Method
 

  1. Choose one tenderizing route. For the pressure-cooker route, put the whole tongue and the measured filtered water into the stainless inner pot. Seal and use the Stew setting for 35 minutes. Let the pressure release fully and naturally before opening.
  2. For the stovetop route instead, put the tongue in a large stainless-steel pot, cover it with filtered water, and add the cooking-water portion of the measured salt. Bring to a boil, lower to a quiet simmer, and cook about 1 hour per pound, usually at least 3 hours, until a knife slides easily into the center.
  3. Lift out the tender tongue and cool only until comfortable to handle. Make a shallow cut through the outer skin and peel it away. Trim rough tissue at the base, then slice from the tip at a slight angle into pieces about 1/2 inch thick.
    Cooked peeled beef tongue cut into half-inch slices
  4. Heat the Artichaut skillet over medium-high heat. Add enough of the measured tallow to form a thin film, then arrange a single uncrowded layer of tongue slices in the skillet.
  5. Season the first side with part of the remaining salt and any optional pepper, garlic powder, or cumin. Cook 5 minutes, lower the heat to medium, and cook about 3 minutes more. Turn when the underside is deep brown, crisp, and releases without tearing.
    Beef tongue slices crisping in a thin film of tallow in an Artichaut skillet
  6. Lightly season the second side and cook until browned and crisp. Transfer the batch to a plate. Add more tallow if the skillet looks dry and repeat in 2 to 3 total batches, keeping all salt within the measured range.
  7. Serve the crisp slices whole, or cut them into strips after frying for bowls, salads, eggs, or another Full GAPS plate.

Notes

Full GAPS; not the Introduction Diet. Fresh beef tongue is an organ meat. Use pure single spices without additives.
The plain water left from cooking one tongue is tongue-cooking liquid, not GAPS meat stock.
For the stovetop route, the cooking-water portion of salt is 2 teaspoons at 1x and 4 teaspoons at 2x; reserve the remaining measured salt for frying.
Make ahead: cook and peel the tongue, chill it whole, then slice and crisp it later.
At 2x, use 2 tongues, 6 cups water for the pressure-cooker route, 4 to 6 tablespoons tallow, 4 to 6 teaspoons salt, and 2 teaspoons each optional garlic powder and cumin. Cook or crisp in batches rather than crowding.

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