Slow Cooked Beef Tongue - For the Carnivore Diet

Set-and-forget beef tongue that turns meltingly tender, peels clean, and sears to crisp-edged slices—100% carnivore with only salt, broth, and beef tallow.

Beef tongue is one of the most tender, flavorful cuts when cooked low and slow. This carnivore version keeps it simple: salt for seasoning, a little beef broth to help braise, and tallow to finish the slices in a hot pan. The result is buttery-soft meat with rich, crisp edges.

A quick rinse and an optional cold-water soak help draw out residual blood. The tongue cooks whole until it’s completely tender, then the outer membrane peels away easily. Slice across the grain for best texture, and sear briefly to concentrate flavor.

Use the cooking juices as a simple beefy au jus. Spoon it over the sliced tongue or reduce it on the stove for a thicker glaze. Keep the seasoning minimalist—good salt is all you need.

Leftovers hold well and are excellent cold or reheated. Try thick slices for a satisfying main, or shave thin and quickly crisp in tallow for a different texture. Save any rendered fat from the pan for drizzling.

No slow cooker? Place the tongue in a covered Dutch oven with the broth and bake at a low 275°F/135°C until fork-tender, then peel, slice, and sear as directed.

Ingredients

• 1 whole beef tongue (3 to 4 lb / 1.4 to 1.8 kg)
• 2 teaspoons fine salt, plus more to taste
• 1 cup beef bone broth or water (optional, for braising)
• 1 to 2 tablespoons beef tallow (for searing)

Instructions

1. Rinse the beef tongue under cold water. Optional: soak in cold water for 30 minutes, then drain and pat dry.
2. Place the tongue in a slow cooker. Sprinkle with the salt and add the broth or water around it (liquid should come 1 to 2 inches up the sides, not necessarily cover).
3. Cook on LOW for 8 to 10 hours, until a fork twists easily in the thickest part and the tongue feels uniformly tender.
4. Transfer the tongue to a board and let it cool just until handleable (5 to 10 minutes). Peel off the thick outer membrane; it should release easily. Trim any excess fat or gristle from the underside as desired.
5. Slice the tongue across the grain into 1/4-inch (6 mm) slices. Taste and adjust salt.
6. Heat a skillet over medium-high heat and add the beef tallow. Sear the slices 1 to 2 minutes per side until browned and crisp at the edges.
7. Strain the cooking juices and spoon over the meat, or reduce them in a small saucepan for a richer glaze.
8. Serve hot, with extra salt to finish. Save remaining juices and rendered fat for reheating or drizzling.

Time: 8 to 10 hours total; about 15 minutes active Servings: