Traditional Caribou Tongue
Caribou Recipe
1Setup & Prepare
About This Recipe
Properly cooked caribou tongue becomes incredibly tender with unique texture and deep flavor. This traditional preparation respects Indigenous methods while making this prized cut accessible to modern cooks.
Cultural Context
Tongue represents a delicacy across northern Indigenous cultures, prized for its tender texture and rich flavor. Traditional preparation involves slow simmering followed by careful peeling, creating meat that can be served hot or cold in numerous preparations.
2Ingredients
Shopping List
3Cooking Instructions
-
Preparation: Rinse tongues thoroughly under cold water.
-
Simmering: Place tongues in large pot with onion, carrots, celery, garlic, bay leaves, peppercorns, and salt. Cover with cold water by 2 inches.
-
Cooking: Bring to boil, then reduce to gentle simmer. Cook 2.5-3 hours until very tender when pierced with fork.
-
Peeling: Remove tongues from liquid (save liquid for soup). When cool enough to handle, peel off outer skin and trim any gristle from base.
-
Slicing: Slice tongue thinly against the grain while still warm, or chill completely for cold service.
-
Service: Serve hot with mustard and horseradish, or use cold sliced tongue in sandwiches.
4Chef's Notes & Pairings
Chef's Notes
- Tongue should be fork-tender when done
- Peeling is easier while still warm
- Save cooking liquid for soups
- Sliced cold tongue makes excellent sandwiches
Wine Pairing
Light Beaujolais or chilled Pinot Noir complements the tender tongue without overwhelming it.
Nutrition Facts
Per serving: 320 calories, 38g protein, 16g fat, 4g carbohydrates. Excellent source of protein, zinc, and B-vitamins.
