Alright, let’s talk about beef tongue. Yeah, I know, sounds kinda weird, but trust me, when it’s done right, it’s amazing. I’m gonna walk you through how I cook it in my slow cooker. Seriously, it’s the easiest way, and it comes out super tender every time.
So, first things first, you gotta get yourself a beef tongue. I usually go for a smaller one, around 2-3 pounds. Bigger ones take forever to cook. Once you got your tongue, give it a good rinse under cold water. Make sure you get all the… well, tongue stuff off it.
Next, the flavor town express. I usually throw in these ingredients in my slow cooker:
- One large onion, roughly chopped
- A few cloves of garlic, minced
- 2-3 bay leaves
- A teaspoon of black peppercorns
- A teaspoon of smoked paprika (gives it a nice smoky kick)
- A pinch of dried thyme
- Enough beef broth to almost cover the tongue
You can play around with the spices, but this is my go-to mix. Just dump all that stuff in the slow cooker. Don’t be shy! And then nestle the tongue right in there, making sure it’s mostly submerged in the broth. The more liquid the more it stays tender during the slow cook process!
Now, here’s the waiting game. Put the lid on your slow cooker and cook that tongue on low for like, 8-10 hours. Seriously, low and slow is the key. You want that tongue to be fall-apart tender. You’ll know it’s ready when you can easily poke it with a fork.
Okay, so it’s been cooking all day, and your house probably smells amazing. Carefully take the tongue out of the slow cooker and let it cool for a bit. Don’t try to handle it right away, it’ll be scorching hot. Trust me. Let it cool enough to handle, but not completely cold. It needs some warmth to peel.
Now comes the slightly gross but totally necessary part: peeling the tongue. You’ll notice the skin is all wrinkly and kinda tough. Use a sharp knife to make a slit down the length of the tongue. Then, carefully peel the skin off. It should come off pretty easily if it’s cooked properly. Get rid of ALL of it! Underneath, you’ll see the lovely, tender meat.
After you peel it, trim the base of the tongue. I usually chop off the knobby end, since it tends to be a little tougher. Then, slice the tongue thinly against the grain. This is important! Slicing against the grain makes it more tender and easier to chew. The thicker you slice it, the harder it will be to chew, keep that in mind!
And that’s it! You’ve got perfectly cooked beef tongue. What to do with it? The possibilities are endless.
- Tacos: Warm up the sliced tongue in a pan with some onions and peppers. Serve in tortillas with your favorite taco toppings.
- Sandwiches: Pile the sliced tongue on some rye bread with mustard and pickles. Classic!
- Beef Tongue Hash: Dice the tongue and fry it up with potatoes, onions, and peppers. Top with a fried egg.
Seriously, don’t be intimidated by beef tongue. It’s actually super easy to cook, and the flavor is incredible. Give it a try in your slow cooker, and you might just become a believer.
Just one last tip: Don’t throw away the broth from the slow cooker! It’s packed with flavor. You can use it to make soup, gravy, or even just drink it straight. Waste not, want not, right?
