“It’s Not Gourmet, Bro!” – Beef Tongue Pot Roast

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Anyone who eats tongue is a friend of mine. Bertha Gonzalez first introduced me to it in Mexican fashion and I have since enjoyed it in several other ethnic preparations. Today, we take a simple approach with this Yankee-style pot roast. I want to encourage you to stray from the center line of boneless/skinless chicken breasts and ground beef and tongue is a great way to do this. I’ll forewarn that this is the gateway to the day that I invite you over for my famous pork bung calamari…

I love this video because Jesse Kahle makes his first ever appearance. He steps out from behind the camera (which was momentarily manned by Paleo Cat) and gives us his take on his first tongue experience. You are the man, Jesse!

I know cow tongue pot roast and Independence Day don’t go so well together, but it just happened to work out this way. I would recommend adding this one to your menu plan this weekend and cook it overnight on Saturday or Sunday.

I want to send a huge Happy Birthday shout out to my brother, Paleo Jason, and my number one son, Samson. These two dudes have huge roles in my life and I love them both with every fiber of my being. I hope they have an amazing day as they reflect on another trip around the sun.

I’ll leave you with this stanza of which April Bloomfield and Fergus Henderson would be proud:

Don’t fear the brains, the tongue,

the feet, the ears or the bung.

Because life starts when you leave the fancy cuts,

and start eating from mouths to butts.

“Keep It Paleo!” my friends.

Your Pal,

Paleo Nick

Chief Tongue Peeler

“It’s Not Gourmet, Bro!” – Beef Tongue Pot Roast

Ingredient List:

  • 6 pounds beef tongue
  • 1 cup garlic cloves
  • 10 cups Mire Poix, rough cut/large dice (5 cups onion, 2.5 cup carrot, 2.5 cup celery)
  • 3 cups tomato sauce
  • 1 cup water
  • 1.5 cups white wine
  • Kosher salt, to taste
  • Black pepper, to taste
  • 6 Bay Leaves
  • Truffle oil, for finishing (optional)
  • Italian Parsley, for garnish (optional)

Preparation Instructions:

  1. Combine all ingredients (except truffle oil and parsley) in the crock of your slow cooker.
  2. Cook on high for 7 hours or low for 10-12 hours (until beef is pork tender).
  3. Remove tongue and peel immediately, or cool entire mixture and peel tongue when cold.
  4. Cut tongue into 1” cubes and fold back into veggie mixture.
  5. Finish with truffle oil and Italian parsley and eat with your friends, or, portion out and stock your Paleo Bank Account.

“Keep It Paleo!”

Zone Breakdown:

Proteins: (56)

We have two tongues, which are approximately 3 pounds each. So, 6 total pounds. That makes 96 ounces. We’ll say that cooks down to 90 ounces and when we peel the tongue, we net 85 ounces of cooked meat, skinless meat. There are 1.5 ounces in a block of fatty protein, so we’ll call it 56 blocks of protein.

Carbohydrates: (22)

We’ve got 10 cups of Mire Poix, which is 5 cups onions (5 blocks), 2.5 cups carrots (5 blocks), and 2.5 cups celery (1.5 blocks). This gives us a total of 11.5 blocks.

We’ve got 1 cup garlic cloves, which is 2 carb blocks.

We’ve got 1.5 cups of white wine, which is 4 oz. per block, so 3 total blocks.

We’ve got 3 cups tomato sauce, there are 16 grams of carbs in one cup. There are 9 grams of carbs in a block, so, we’ll say 1.75 blocks per cup, or 5.25 total blocks.

Fats: (0)

There was no added fat.

Balancing Act:

We’re looking at 56P, 22C, and 0F. So, we need more carbs and some healthy fat. Because cow tongue is high in fat, I would limit the added fat to 1.5g per block (depending on your activity level). You can add some sweet potato and finish with a drizzle of truffle oil, or eat it with some fruit for dessert or a nice salad before hand. Pair the fruit with nuts or the salad with olive oil dressing for a healthy, Zone friendly meal.

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