Introducing Meriwether's Primal Nose to Tail Box, a curated selection designed for enthusiasts of sustainable and primal living. Our box is packed with nutrient-rich offal, offering a versatile range of flavors and textures to enrich your culinary adventures. These prime cuts not only pay homage to the tradition of using the whole animal but also ensure you receive the maximum nutritional benefits.
The Box Includes:
- 1 Beef Tongue
- 1 Beef Heart
- 2 packs of beef liver
- 1 Beef Oxtail
- The total weight is 4 to 5 lbs.
Be sure to check out our Meriwether Farms Ancestral Hamburger for more primal options.
Recipe Suggestions:
Beef Heart: Grilled Heart Skewers:
- Ingredients: Beef heart, olive oil, balsamic vinegar, garlic, rosemary, salt, pepper.
- Instruction: Marinate cubed beef heart in a mix of olive oil, balsamic vinegar, garlic, rosemary, salt, and pepper. Thread onto skewers and grill until charred outside but still tender inside. Serve it with a fresh arugula and parmesan salad dressed with lemon vinaigrette, and grilled polenta slices.
Beef Liver: Classic Liver and Onions:
- Ingredients: Beef liver, milk, flour, butter
- Instruction: Soak thin slices of beef liver in milk for an hour, then dredge in seasoned flour and fry in a skillet with butter. Caramelize onions in the same skillet and serve on top of the liver. Serve it with mashed potatoes with a hint of horseradish and steamed green peas.
Beef Tongue: Slow-Cooked Tongue Tacos:
- Ingredients: Beef tongue, onion, garlic, bay leaves, peppercorns, corn tortillas, cilantro, diced onion, lime.
- Instruction: Main: Simmer beef tongue in a crockpot with onions, garlic, bay leaves, and peppercorns until tender. Peel and chop, then serve in corn tortillas with cilantro, diced onions, and a squeeze of lime. Serve it with homemade salsa verde and a side of cilantro-lime rice.
Oxtail: Braised Oxtail Stew:
- Ingredients: Oxtail, red wine, beef broth, tomatoes, carrots, onions.
- Instruction: Brown oxtail pieces, then slow-cook with red wine, beef stock, tomatoes, carrots, and onions until the meat is fall-off-the-bone tender. Serve it with a creamy polenta and a side of roasted brussels sprouts with bacon bits.
