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
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
- 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.
- Cook on low for 10-12 hours.
- Remove the tongue from the slow cooker and let sit on a cutting board just until you can touch it and not get burnt.
- Peel the tough skin off of the tongue and discard. Also discard any meat that can’t be cut into a cube.
- Cut the good solid tongue meat into 1/2” cubes and set aside.
- In a medium frying pan over medium heat, melt the butter.
- Add the onions, cooked tongue beef cubes, 1/2 tsp each of salt, pepper, oregano and thyme.
- Continue to cook, stirring occasionally, until the onion is tender and cooked through.
- Place onions and beef on a plate and serve.
Categories: Roast Beef, Slow Cooker
Looks fabulous, I haven’t had tongue since I was a kid when my mother used to cook it, great recipe 😀
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. 😉
Nope no liver here! I too was forced to eat liver and onions and still don’t like it…lol
When I was growing up, my father used to boil tongue (with spices) and then slice it cold for sandwiches. It was good! I never see it sold in the stores anymore!
Me either, I don’t think it is sold anymore. I get it from our side of beef we buy every year. It is so good. Thanks Valerie!
I think it depends a lot on where you live. I know when we left California, there was a Mexican butcher shop in town where we could get it. Pretty sure it was sold in the local grocery stores as well?
You’re right I never thought of that!
I live in Idaho now, but do I need to find a Hispanic butcher? If so, I can go on the hunt for one! 🙂 🙂 🙂
I dunno man, I dunno. Never ate tongue before and it looks good after, but getting past the before cooking part would be really hard on me. lol
I am glad there are people who eat tongue so it does not go to waste, but I have to say no thank-you.
I don’t hear much about beef tongue!
A great delicacy. The tail is made into Oxtail Soup over this side of the pond 😀
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).
Reblogged this on Alessandriacity.
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.
Mmm! Tongue and oxtail. Faves! 🙂
I know right! Have a great week!
This is delicious pickled. Your grandmother made pickled tongue now and then
I pickled this last year along with the heart…..so good!
Oh may god. I am so hungary👀
Hahaha go eat!