Description
Tender and flavorful slow cooker beef tongue, cooked low and slow with aromatic vegetables and spices. Perfect for slicing and serving with your favorite sides or in sandwiches.
Ingredients
1 whole beef tongue (about 3 to 4 pounds), rinsed
1 large onion, peeled and quartered
3 cloves garlic, peeled and smashed
2 large carrots, peeled and cut into chunks
2 celery stalks, cut into chunks
2 bay leaves
1 tablespoon black peppercorns
1 tablespoon kosher salt
4 cups beef broth
2 cups water
Instructions
Rinse the beef tongue under cold running water and pat dry with paper towels.
Place the beef tongue in the slow cooker.
Add the quartered onion, smashed garlic cloves, carrot chunks, and celery chunks around the tongue in the slow cooker.
Add the bay leaves, black peppercorns, and kosher salt to the slow cooker.
Pour the beef broth and water over the tongue and vegetables, ensuring the tongue is mostly submerged.
Cover the slow cooker with its lid and cook on low heat for 8 hours, or until the tongue is very tender when pierced with a fork.
Carefully remove the tongue from the slow cooker and place it on a cutting board.
While still warm, peel off the thick outer skin of the tongue using a sharp knife; it should come off easily.
Slice the peeled tongue into 1/4-inch thick slices and serve immediately, or refrigerate for later use.
- Prep Time: 15 minutes
- Cook Time: 8 hours