As I’ve mentioned before, I’m lazy when it comes to cooking for myself.  Here’s another easy recipe I improvised to throw in the crockpot, but has a hearty taste that is ideal for the colder weather we’ve been experiencing.

For those of you even semi-familiar with Spanish, you have probably figured out this recipe is for tongue. Now if that’s not your cup of tea, feel free to substitute a beef or bison roast.  However, I’d encourage you to step outside your comfort zone and try this particular organ meat if you haven’t before.  You may be surprised how tasty it is!

Ingredients:

• 1 bison (or beef) tongue
• 2 cans of El Pato tomato sauce
• broth
• 2 tbsp of olive oil
• 2 tbsp of minced garlic
• 1 medium onion, diced
• 2 bell peppers, diced
• 2 chili peppers, diced
• 2-4 bay leaves
• 3-4 marrow bones
• 1T apple cider vinegar
• salt and pepper to taste

Remove the tongue from packaging and thoroughly wash under cold water.  Throw all ingredients into the slow cooker.  Fill 1 ½ of the emptied El Pato cans with broth and add to the crockpot.  Cover and cook for 12-15 hours.  Using tongs, take the tongue out of the cooker and place on a cutting board.  Remove the tough outer skin and discard.  (Pictures linked to for the squeamish.)  Slice the meat and return to the crockpot.

Stir well and either serve immediately or store in tupperware for later.

This dish has a great amount of animal fats from both the tongue and the marrow bones.  While it’s not Paleo to dunk bread into the liquid, don’t cheat yourself of sipping the richly flavored broth left in your bowl. Those animal fats may just help you sleep better!

WOD – 11.2.09

Back Squat 5×3
c/o
21-15-9
Back Squat
Body Rows
Push Ups

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