Today I want to share a recipe for carnivore tongue in cream sauce. This dish takes a less common cut of meat and transforms it into something truly delicious.
Beef tongue might not be the first thing people think about cooking, but once you try this recipe, you might start buying it regularly. The rich cream sauce pairs perfectly with the unique texture of beef tongue.
Making this dish is surprisingly simple, which is good news for busy people who still want to eat well on a carnivore diet.
You only need three main ingredients: cooked beef tongue, heavy cream, and parmesan cheese.
The cooking process takes just a few minutes once you have your tongue prepared. This means you can have a satisfying meal ready without spending hours in the kitchen.
The flavor profile of this dish is rich and satisfying. The parmesan cheese adds a salty depth to the cream sauce, while the beef tongue provides a meaty foundation. Unlike some other organ meats, tongue has a mild flavor that even picky eaters often enjoy.
👍 Why You’ll Love This Recipe
Nutrient Powerhouse: Beef tongue is packed with nutrients that are harder to find in regular muscle meats. It’s especially rich in zinc, iron, and B vitamins that help your body make energy.
Budget Friendly Luxury: Tongue is usually much cheaper than steaks and roasts, even though it’s just as nutritious. This recipe lets you enjoy a rich, creamy meal that feels fancy without spending a lot of money.
Simple Ingredients: This recipe only needs three main things – beef tongue, heavy cream, and parmesan cheese. You don’t need to hunt down unusual ingredients or spend a fortune on specialty items.
✨ Recipe Ingredients
- 2-3 pounds Cooked Beef Tongue
- 1 cup Heavy Cream
- 2.5oz Parmesan Cheese (grated)
- Optional: add black pepper on top
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👨🍳 How To Make
Follow this easy recipe:
Step 1
Cut the cooked beef tongue into strips.
Step 2
Place a skillet over medium heat. Add the heavy cream and simmer for a few minutes, stirring occasionally.
Step 3
Add the parmesan cheese and allow it to melt.
Step 4
Add the beef tongue strips and mix well.
Step 5
Remove from the heat, let it cool for 10 minutes and serve.
💡Tips
1. Slice It Right
The way you cut the tongue makes a big difference in how the final dish turns out. After peeling the cooked tongue, always slice it against the grain (perpendicular to the visible muscle fibers) to make it more tender.
For this cream sauce recipe, cutting the tongue into strips that are about 1/4 inch thick (about the thickness of your pinky finger) works best – not too thin that they fall apart, but not so thick that they’re chewy.
Make sure your knife is really sharp to get clean cuts. If your tongue is still warm when slicing, it will cut more easily.
2. The Resting Period
Don’t skip the 10 minute resting period mentioned in the recipe. This isn’t just about cooling the dish to a comfortable eating temperature – it’s actually an important step that allows the sauce to thicken further and the flavors to meld together.
During this time, the tongue will also absorb some of the sauce’s flavor. After removing the skillet from the heat, cover it loosely with a lid or foil during the resting period to keep it warm.
Stir the dish gently once or twice during this time to make sure the sauce coats all the tongue pieces evenly.
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FAQ
Can I substitute the heavy cream with something else?
On a strict carnivore diet, heavy cream is the best option for this recipe. However, if you’re following a more flexible approach or have trouble finding heavy cream, there are some animal based alternatives. You could use crème fraîche, which will create a tangier sauce with a thicker texture.
Mascarpone cheese melted into some beef bone broth can work as a substitute, creating a rich sauce similar to cream.
Carnivore Tongue in Cream Sauce
Print RecipeIngredients
- 2-3 pounds Cooked Beef Tongue
- 1 cup Heavy Cream
- 2.5 oz Parmesan Cheese grated
Instructions
- Cut the cooked beef tongue into strips.
- Place a skillet over medium heat. Add the heavy cream and simmer for a few minutes, stirring occasionally.
- Add the parmesan cheese and allow it to melt.
- Add the beef tongue strips and mix well.
- Remove from the heat, let it cool for 10 minutes and serve.