When I’m cooking there’s nothing more exciting than experimenting with a new ingredient and although tongue cant be considered ‘new’, cooking it in this fashion brings it up to date and tasty as hell! This dish does takes time so I suggest doing it on your weekend. My advice, let your guests try the dish before you tell them what’s in it! They’ll thank you later for the experience.
5 bay leaves
5 native pepperberries or peppercorns
1 tspn chili flakes
1 tspn cumin seed
1 tspn cloves
a good pinch of salt
4 garlic cloves
2 brown onions
Water to cover for braising
Tacos soft or hard (personally I like the crunch factor with this dish)
- Place the beef tongue in a slow cooker or if cooking in an oven, place in a braising pot and cover with water.
- Add the chilli flakes, cumin seeds, cloves, onion slices, garlic, and bay leaf. Season with salt. Cover and cook on Low (if cooking in oven 140c) overnight or 8 hours.
- Remove the tongue from the braising liquid and wait till its cooled before peeling off the skin and shredding the meat.
- The tongue is amazingly flavoursome and will fall apart, it also stops looking like a bodily organ at this stage which helps!
Prepare your taco ingredients:
Everyone has their own favourite sides with tacos, just keep it fresh and zingy with this meat.
I like the following sides for this type of taco:
- avocado salsa with lime, tomato and red onion all diced
- sour cream and chilli jam
- fresh coriander
- Once all the condiments are prepared (which can be done in advance if you’re entertaining) we want to reheat the meat.
- In a frypan cook off a nob of butter with a dash of olive oil and sautee the shredded meat until a little crispy.
- Heat your tacos in the oven then add meat, sour cream/ chilli jam and top with avocado salsa and fresh coriander. Putting the sauce on second lets it combine with the meat better. Enjoy!