Wednesday, June 19, 2013

Beef Tongue in the Crockpot



It's not as squeamish of a recipe as you may think and if you've never tried it, you're missing out! If you can get a beef tongue from a local, grass fed farm animal - this is one of the most delicious things you will ever eat. In the country where I come from, we always ate all parts of the animal. There are a ton of minerals and vitamins to be found there, beef tongue is healthy in so many ways. The taste resembles roast beef and the texture is buttery soft, it's so delicious I can't even describe. 

Beef tongue is very easy to prepare in the crockpot and it's perfect for summer to have on hand for making sandwiches. In my humble opinion, it's way better than roast beef in a sandwich! I just love that it's so easy and requires minimal time in the kitchen on my part. This is one of the kids' favorite meat dishes. 

This recipe serves 4-6 people as part of a dinner, or more if used as a sandwich filling

Ingredients:

1 grassfed beef tongue 
6 celery stalks
1 large onions, sliced
6-10 garlic cloves, sliced
1/4 tsp real salt
pepper
water, enough to cover the tongue

Directions: 

1. Place the celery stalks and large slices of onion on the bottom of the crock pot.
2. Place the whole beef tongue on top of the celery. Rub with salt and pepper.
3. Pierce the tongue with a knife and insert slivers of garlic into each hole.  
4. Cover with filtered water to the very top of the tongue. 
5. Cover and cook in crockpot on low for 8 hours.
6. Enjoy with dinner or in a sandwich! 

If you make this recipe, we would love to know what you served it with or if you put a different spin on it! If you adapt this recipe and post it on your own blog, please link to Eco-Babyz, we would appreciate it :)



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14 comments:

  1. I believe you, i tried it before and it taste great, in fact i can find out if i can get it from local meat store, but i know i will be eating it myself because i know for a fact my husband would not try it and kids most likely won't, unless i'll tell them its something else. =)

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    1. You can certainly hide it somewhere, but if they find out... :)

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  2. I just made (grass fed) beef tongue last night! Made it in the crock pot for the first time and really liked the tenderness. I layered the bottom with one onion, three garlic cloves, and three bay leaves; then, added water to cover the tongue. I removed the skin and shredded the meat to add to tacos. Delicious!

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    1. Yum :) Nice to see I'm not the only one enjoying it!

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  3. I would never think of making tongue!

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  4. I actually made beef tongue a few years ago (ok, it was over 10 years ago.. I feel old saying that). I made it like a roast, cooking it slow and low. It was actually not too bad. It's not something I see often. I may have to use this recipe and try again. Thanks for sharing it!

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    1. Sounds delicious! I bet it would taste great roasted in garlic and wine :) You're welcome and thanks for your comment!

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  5. I have ate boiled beef tongue all my life and it is my children's favorite choice of meat now. It has just gotten so expensive here in OK. $4.99 a pound. The other day my hubby brought home pigs tongue from a Tulsa asian store, it was only $1.99 a pound. I didn't care for it, as near as the beef.

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    1. :) Nice, I'm not the only one. Yeah, not very cheap, especially when we get it from our local farmer. But so good!

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  6. Okay, you have convinced me to try this. My husband has been begging me for years to make him some beef tongue and I always conveniently forgot. I will try this since everyone is raving about it. It just sounds weird!

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    1. It's super delicious, and easy! Try it! :) Let me know how it goes!

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  7. Since I found a great source of beef (a REAL butcher shop!), I've been doing tongue like we loved at the Basque restaurants in Bakersfield, California. And it's SO easy in the crockpot! Simply put the whole tongue in the cooker, dump in some pickling spice and let it cook on Low for 8 - 10 hours. When the time is up and the kitchen is smelling wonderful, remove the tongue from the cooker and plunge it into cold water until it's fairly cold. Then place it in a covered container and refrigerate overnight. Now it's firm enough to work with, so now the outer, tough membrane (the taste buds and stuff...tuck!) can be peeled off. Now the meat can be sliced THIN, and placed in a maranade of 1/2 good olive oil and 1/2 red wine or cider vinegar, a good helping of garlic (minced fresh or powdered) and lots of chopped parsley (I just dump the marinade ingredients in a blender and let'er rip until the parsley is just nicely chopped). Then pour the marinade over the meat, mixing it around until each slice is nicely covered. Refrigerate, covered tightly, at LEAST overnight (the longer it soaks the better!). That's it!!! I've been cooking two tongues at a time, so I'll have enough to leave some unpickled and sliced THICK to make sandwiches on crusty bread, sourdough, if available, with good brown mustard...BTW, as I write this I'm sitting about 8 feet two tongues are simmering happily, and it's smelling awfully nice in here... : )

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    1. Thank you for sharing the recipe! That sounds delicious :)

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