Pan-Seared Beef Tongue - For the Carnivore Diet
This method turns an underrated cut into a carnivore showpiece: simmer the whole tongue until tender, peel, slice, and finish hot in beef tallow for a golden crust. The result is crisp at the edges with a soft, buttery center and pure beef flavor.
Most of the work is hands-off. Simmering loosens the thick outer skin and tenderizes the meat; a short chill firms it for clean slices. A hot skillet and dry slices are the keys to great browning. Finish with a touch of salt and a spoon of hot tallow.
Save the cooking liquid as a simple beefy broth—it’s excellent sipped warm or used to moisten leftovers. Serve the seared slices as-is, alongside soft-scrambled eggs, or topped with a spoonful of melted bone marrow.
Leftovers keep well and re-crisp quickly in a hot pan with a little tallow. This is a practical, minimal-ingredient technique that highlights tongue’s rich flavor while staying fully carnivore.
Ingredients
- 1 whole beef tongue (about 2.5–3.5 lb / 1.1–1.6 kg)
- 2–3 tablespoons kosher salt, divided (for simmering and finishing)
- 2 tablespoons beef tallow (or clarified butter/ghee)
- Water, enough to cover for simmering
Instructions
- Rinse the tongue and place it in a large pot. Cover with water by 1–2 inches and add 1–2 tablespoons kosher salt.
- Bring to a gentle simmer, partially cover, and cook 2.5–3 hours, until a skewer slides in easily and the outer skin loosens.
- Lift the tongue onto a board. While still warm, peel off the thick outer skin and trim any gristle at the base.
- Let cool 20–30 minutes to firm, then slice across the grain into 1/4–1/2 inch slices.
- Pat slices very dry and season lightly with a pinch of salt.
- Heat a heavy skillet over medium-high until hot. Add beef tallow.
- Sear tongue slices in batches 60–90 seconds per side until browned and crisp at the edges, basting with the hot fat.
- Transfer to a warm plate, rest 2 minutes, finish with a little salt, spoon over some hot tallow, and serve.