Okay, so I’m gonna share how I tackled cooking beef tongue in a slow cooker. It’s surprisingly easy, and the results are just amazing. Trust me, it’s worth the effort!
First things first, I went out and bought a beef tongue. Look for one that’s nice and pink, not gray or slimy. I rinsed it really well under cold water and then patted it dry with paper towels. Getting rid of all that extra moisture is key.
Next, I grabbed my slow cooker. I chopped up a large onion, a few carrots, and some celery into big chunks. No need to be fancy here, we’re just looking for flavor. I threw those veggies into the bottom of the slow cooker.
Then, I added some aromatics. I used a few cloves of garlic (smashed, not minced), a bay leaf, some black peppercorns, and a teaspoon of dried thyme. These really amp up the flavor of the tongue as it cooks.
Now for the main event! I placed the beef tongue on top of the veggies. Then, I poured in enough beef broth to almost cover the tongue. You can use water if you don’t have broth, but the broth adds a richer flavor. A splash of red wine never hurt either.
I covered the slow cooker and set it to low. This is where the patience comes in. You want to cook the tongue for at least 6-8 hours, or even longer. The longer it cooks, the more tender it will be. I usually let mine cook for a full 8 hours. You really want to be able to easily poke it with a fork. If it’s not fall-apart tender, give it another hour or two.
After the long cooking time, I carefully removed the tongue from the slow cooker and placed it on a cutting board. Be careful, it’s hot! I let it cool slightly until I could handle it without burning myself.
This is the part some people find a little weird, but it’s essential. While the tongue is still warm, you need to peel off the outer skin. It should come off relatively easily if the tongue is cooked properly. I just used a small knife to get under the skin and then peeled it away. It’s kind of like peeling a potato after it’s been baked. Don’t worry if you don’t get every little bit of skin off, it’s not a big deal.
Once the tongue is peeled, I sliced it thinly against the grain. You can eat it hot, or you can chill it and eat it cold. It’s delicious either way!
I’ve used beef tongue in all sorts of things. Tacos, sandwiches, salads… the possibilities are endless. My favorite way to eat it is just plain, with a little bit of horseradish sauce. Seriously, give it a try! You might be surprised at how much you like it.
Cleanup is pretty easy. I just tossed the veggies from the slow cooker (they’ve given all their flavor) and washed the slow cooker insert. That’s it!
Pro tip: Don’t throw away the cooking liquid! Strain it and use it as a base for soup or stew. It’s packed with flavor.
So, that’s how I cook beef tongue in a slow cooker. It’s a simple and delicious way to enjoy this often-overlooked cut of meat. Go try it yourself!
