Do you want to add some flavor to your meal rotation and try a new protein option in the process? If so, this slow cooker beef tongue is just the recipe for you!
Don’t worry; it’s surprisingly easy to prepare and incredibly delicious. And that’s not all! We’ve also got some fantastic tips and tricks to make this recipe a success!
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This post contains affiliate links, which means I make a small commission at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases. Get my full disclosure here.
How To Cook Slow Cooker Beef Tongue
Follow along as we walk you through the steps of preparing and cooking tongue.
Tools Suggested
Ingredients
- 1 beef tongue
- 8 cups of chicken or beef broth (or enough to cover)
- 1/2 of an onion, sliced
- 3 cloves of garlic, peeled
- 1/2 teaspoon of sea salt
- 1/4 teaspoon of ground pepper
Instructions
Rinse the beef tongue and place it in a 5 qt dutch oven. Add enough chicken or beef broth to cover the tongue. Then, add sliced onion, peeled garlic cloves, sea salt, and pepper.
Cover the dutch oven and bring everything to a boil. This will take about 15 minutes, give or take, depending on your stovetop.
Once it comes to a boil, reduce the heat and simmer for 2.5-3 hours. I suggest checking the internal temperature after about 2 hours of simmering to see where it’s at.
Finally, transfer the tongue to a cutting board and let it cool slightly before using a knife and a set of tongs to carefully peel off the skin.
Remove any unwanted fat from the bottom side of the tongue.
Slice the tongue thin and enjoy it as is, or shred the meat and add it to a hot skillet with butter for tacos or burritos.
Top tip: I love to add a little butter to a hot skillet and sear the beef tongue after it has been shredded. It kind of takes away the whole ‘tongue’ feel of things.
Tips
- Make sure you peel the skin while it is still warm. The warmer it is, the easier it is to peel off. And no, you don’t want to eat the skin.
- Beef tongue must reach an internal temperature of 160°F after being boiled and checked in several places. I like to cook mine closer to 185-195°F
- Even though this dish tastes great as it is, it is amazing what a little butter in a frying pan will do to make it even better.
- To ensure that the tongue of the beef is tender, it is extremely important to cook it slowly like this.
- If you prefer to make this slow cooker beef tongue in the crockpot, you can follow the same recipe and put it on low for 6-8 hours.
Beef Tongue Variations
I just love a good pulled pork sandwich smothered in BBQ sauce. Have you tried the variation with beef tongue? That paired with homemade coleslaw is absolutely to die for (figuratively speaking of course!).
There is no doubt that beef tongue is ideal for Mexican food, considering we have a Mexican dish every week, but I should mention that soup can also be a delicious incorporation of tongue.
The Basics of Beef Tongue
The tongue is an organ meat with a meaty but milder flavor than liver. It has a rich and tender, almost buttery-like texture when cooked low and slow.
So, if you’re afraid of tongue because of a bad liver experience, don’t worry because beef tongue couldn’t be less like liver; it is the perfect introduction to organ meats.
When purchasing beef tongue, look for one that is around 2-3 pounds and has a smooth surface.
You can usually find it at your local butcher or specialty grocery store. But if you happen to have a tongue lying in your freezer that can work too!
Slow Cooker Beef Tongue – Why You Will Love It
- Tender and flavorful: Slow cooker beef tongue is a tender, juicy, and flavorful meat that is hard to achieve using other cooking methods. You can always finish with a nice sear on the stove, but the initial cook should be low and slow.
- Nutritious: Tongue is a nutrient-dense cut of meat that is rich in protein, iron, zinc, and other essential vitamins and minerals.
- Easy to prepare: Preparing tongue is a straightforward process that requires minimal effort and only a few ingredients to bring out its flavor.
- Budget-friendly: It is also a more affordable cut of meat compared to other beef options, making it a great choice for a lower-cost meal.
Final Thoughts
Cooking tongue as a meal might not be the first option for many people as it is not a dish that is frequently found in most restaurants.
Unfortunately, consuming tongue can be quite intimidating for many, but really, it’s no different than ribs, chicken fingers, or even frog legs, which are quite popular actually!
However, this need not be the case as beef tongue is just as delicious and satisfying as any other meat dish.
If the thought of eating beef tongue still makes you a little nervous, let me just say, go heavy on the seasonings and consider frying the meat as shown in this recipe for your first time around.
While you’re at it, check out one or more of these recipes below.
Slow Cooker Beef Tongue Its Better than you Think!
Ingredients
- 1 beef tongue
- 8 cups of chicken or beef broth or enough to cover
- 1/2 of an onion sliced
- 3 cloves of garlic peeled
- 1/2 teaspoon of sea salt
- 1/4 teaspoon of pepper
Instructions
- Rinse the beef tongue and place it in a 5 qt dutch oven.
- Add enough chicken or beef broth to cover the tongue.
- Add sliced onion, peeled garlic cloves, sea salt, and pepper.
- Cover the dutch oven and bring everything to a boil. This will take about 15 minutes, give or take, depending on your stovetop.
- Once it comes to a boil, reduce the heat and simmer for 2.5 – 3 hours. I suggest checking the internal temperature after about 2 hours of simmering to see where it’s at.
- Once it's cooked through, use a slotted spoon to transfer it to a cutting board to cool slightly.
- Use a knife and tongs to peel off the skin carefully.
- Be sure to remove any unwanted fat from the bottom side of the tongue.
- Slice the tongue thin and enjoy it as is, or shred the meat and add it to a hot skillet with butter for tacos or burritos.
