Beef Tongue

Introducing Hay Day Family's Beef Tongue, a unique and flavorful cut of meat that will take your meals to the next level. Our beef tongues come from cows that are raised on 100% grass-fed pastures and finished with grains, resulting in a product that is tender, juicy, and bursting with flavor.

We take pride in the fact that our cows are raised sustainably and ethically, without the use of antibiotics, hormones, or any artificial additives. Our commitment to responsible farming practices ensures that you receive a high-quality product that is not only delicious but also healthy and nutritious.

Hay Day Family's Beef Tongue is a versatile ingredient that can be cooked in various ways, from slow-cooking to smoking and grilling, offering a unique and delicious addition to any meal. With its rich taste and tender texture, beef tongue is a favorite among food enthusiasts and is perfect for creating a range of dishes, from sandwiches and tacos to stews and soups.

Our beef tongue is a great source of protein, iron, and other essential nutrients that are necessary for maintaining a healthy body. Trust in our commitment to quality and sustainability, and savor the delicious taste and nutritional benefits of Hay Day Family's Beef Tongue.

Recipe for 100% Grass-Fed, Grain-Finished Beef Tongue

Recipe: Tender Braised 100% Grass-Fed, Grain-Finished Beef Tongue

Ingredients:

• 1 100% Grass-Fed, Grain-Finished beef tongue (approximately 3-4 pounds)
• 2 onions, quartered
• 4 cloves garlic, crushed
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 2 bay leaves
• 1 tablespoon whole peppercorns
• 4 cups beef broth
• 1 cup red wine (optional)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the beef tongue: Rinse the beef tongue under cold water and pat it dry with paper towels. Place the tongue in a large pot and cover it with water. Bring the water to a boil and let the tongue simmer for 5 minutes. Remove the tongue from the pot and rinse it under cold water again.
2. Sear the beef tongue: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef tongue on all sides until it develops a golden-brown crust. This step adds flavor and richness to the meat. Remove the tongue from the pot and set it aside.
3. Saute the aromatics: In the same pot, add the quartered onions, crushed garlic, chopped carrots, and chopped celery. Saute the vegetables for about 5 minutes, until they begin to soften and caramelize.
4. Braise the beef tongue: Return the seared beef tongue to the pot, placing it on top of the sautéed vegetables. Add the bay leaves and whole peppercorns. Pour in the beef broth and red wine (if using), ensuring that the tongue is fully submerged in the liquid. If needed, add additional water to cover the tongue.
5. Simmer and cook: Bring the liquid to a simmer. Reduce the heat to low and cover the pot with a lid. Let the beef tongue simmer gently for approximately 2.5 to 3 hours, or until it becomes tender and easily pierced with a fork. Occasionally check the liquid level and add more broth or water if necessary.
6. Remove the skin and slice: Once the beef tongue is tender, remove it from the pot and let it cool slightly. Peel off the outer skin or use a knife to scrape off the tough outer layer. Slice the beef tongue into thin, crosswise pieces.
7. Serve and garnish: Arrange the sliced beef tongue on a serving platter. Drizzle some of the braising liquid over the meat to keep it moist. Sprinkle fresh parsley on top for a vibrant touch.
8. Enjoy: This tender and flavorful 100% Grass-Fed, Grain-Finished beef tongue is delicious when served warm. Enjoy it as a main course with a side of roasted vegetables, mashed potatoes, or in sandwiches. The braising liquid can be strained and reduced into a sauce to accompany the dish, if desired.

Note: Beef tongue can be prepared ahead of time and stored in the refrigerator. Reheat gently before serving to maintain its tenderness.