Slow Cooker Beef Tongue


We buy a side of beef every year and I always ask for the tongue, heart, and tail. Most people feel these should be pitched but if fixed correctly they are all amazing! The tongue is nothing more than a muscle. Think of how tender it is because it is constantly being used. It is very simple to fix and after cooking all day in the slow cooker, the skin easily peels off of the tongue leaving nothing but tender fabulous meat.

Last year I pickled the tongue. Here is the link to that recipe:






Slice an onion and chop the garlic.



Put the onion and garlic in the

slow cooker with the tongue.

Add the bay leaf, salt and pepper.



Cover the tongue with water and a lid.

Cook on low for 10 – 12 hours.



Remove the tongue from the slow cooker

and let it cool just until you can touch it.

Peel the tough skin off of the tongue

while it is hot and it will come off very easy.



Slice the tongue from side

to side and about 1/2″ thick.



Cut the sliced tongue into 1/2″ pieces.



Slice the second onion.



In a frying pan over medium heat,

melt the butter and add the onions.



Add the cooked beef tongue cubes,

salt, pepper, oregano and thyme.

Cook until the onions are cooked

through and tender.



Place on a plate and serve.


Slow Cooker Beef Tongue

  • Difficulty: intermediate
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Slow Cooker Ingredients:

  • 1 beef tongue, rinsed well
  • 1 medium onion, sliced
  • 2 cloves garlic, diced
  • 1 bay leaf
  • 1 tsp salt
  • 1 tsp pepper
  • water to cover tongue

Frying Pan Ingredients:

  • 1 Tbsp butter
  • 1 medium onion, sliced
  • 1/2” pieces of the cooked beef tongue, from above
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp salt, or to taste
  • 1/2 tsp pepper, or to taste


  1. In a slow cooker add one sliced onion, chopped garlic, bay leaf, 1 tsp salt, 1 tsp pepper, rinsed whole beef tongue and water to cover the tongue.
  2. Cook on low for 10-12 hours.
  3. Remove the tongue from the slow cooker and let sit on a cutting board just until you can touch it and not get burnt.
  4. Peel the tough skin off of the tongue and discard. Also discard any meat that can’t be cut into a cube.
  5. Cut the good solid tongue meat into 1/2” cubes and set aside.
  6. In a medium frying pan over medium heat, melt the butter.
  7. Add the onions, cooked tongue beef cubes, 1/2 tsp each of salt, pepper, oregano and thyme.
  8. Continue to cook, stirring occasionally, until the onion is tender and cooked through.
  9. Place onions and beef on a plate and serve.










Categories: Roast Beef, Slow Cooker


  1. My only experience with tongue has been in menudo, which smells a lot worse than it tastes (still not a favorite though). I’ve also eaten fried gizzards, which are ok, but liver…after a childhood of being forced to eat liver and onions, I just don’t know if I could do it. But, I do know a LOT of the world uses all parts happily, and I’m all for letting nothing go to waste. Maybe some day. 😉

  2. I have never eating a tongue before, but once I ate a lambs heart and another time I think I ate a lambs brain. I was surprised that I liked them. (I was a reluctant eater of those, I might add).

  3. My mother, God rest her soul, ruined beef tongue for me forever. When I was a child she would cook this. I admit she was not the best cook, turning out tough meats, burned vegetables, but she could bake! She served me the tip of the tongue on my plate. It looked like a tongue. I was probably 8 years old and have never eaten it since. Now for liver and onions, I have since grown to like. This recipe of yours sounds tasty except I have this child-hood aversion.

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