Ingredients
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2 cups (480 ml) Beef Broth
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2½ lbs (1.1 kg) Beef
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2 Onion
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2 tsp (10 g) Salt
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3 tbsp (45 ml) Coconut Oil
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½ cup (120 ml) Horseradish Sauce
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1 tbsp (2 g) fresh Thyme
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1½ tbsp (1 g) fresh chopped Tarragon
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1 tsp (4 g) Garlic Powder
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8 fresh Collard Greens
Directions
Once the beef tongue is shredded, it’s crisped up and fried with onions for a little extra sweetness. This wrap is a perfect way to enjoy the meat: the slight bitterness of the collard greens is a great contrast and adding some extra zing from the herbed horseradish sauce cuts the richness of the meat beautifully.
Steps
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1
Done
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Pour the broth into the bottom of a large slow cooker. Place the tongue in the broth. Slice one of the onions into chunks and add to the broth, too. Sprinkle the beef tongue with the salt. Pop the lid on the slow cooker and cook the tongue on high for 8 hours. Carefully transfer the cooked tongue to a chopping board and allow to cool enough to handle. Use a knife to make a cut into the meat through the skin, then carefully peel off the skin and discard it. Use two forks to shred the meat and reserve it for later. |
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2
Done
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Heat a large skillet over medium heat and add 1 tablespoon (15 ml) of the oil. Slice the remaining onion in half and then into thin slices. Toss the sliced onion in the oil and cook until the edges begin to caramelize, stirring occasionally, about 10 minutes. Remove the onion from the pan and reserve for later. Increase the heat to medium-high and add the remaining oil to the pan. When the oil is hot and shimmering, add the shredded beef tongue, spreading it across the pan in an even layer, pressing it flat with the back of a spatula. Cook until the beef begins to crisp and brown in the oil, then flip over to the other side and repeat. It should take 3–4 minutes per side to crisp up. Toss the shredded beef one more time and cook for another 3–4 minutes, until there are lots of crispy edges on the beef. Add the onions back to the pan and stir through. Remove the pan from the heat and allow the meat to cool slightly, enough to handle the wraps. |
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3
Done
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Make the herbed horseradish sauce first, stirring the thyme, chopped tarragon and garlic powder through the horseradish sauce. Remove and discard the tough lower stems of the collard greens that don’t have any greens attached to them. Use a paring knife to carefully shave off most of the middle stems so that they are about the same thickness as the leaves: This will make them much easier to roll. Lay two collard greens so that they overlap each other in the middle. Spread a little of the horseradish sauce over the leaves, then divide the crispy beef evenly between “wraps,” leaving enough room for the leaves to be wrapped around the filling. Fold the edges of the collard green leaves lengthwise over the filling until they overlap in the middle, then roll the leaves from the bottom edge, making a burrito-like “wrap.” |
