Slow-cooked tongue is a great way to get some organ meats into your family’s diet without anyone actually knowing what’s up. True, raw the tongue looks like, well, a tongue. But after slow cooking, the outside membrane can be peeled off, revealing a fork tender pile of delicious slow-cooked meat — just like any other pot-roast.
This recipe is, like the Beef Cheeks, extremely easy and extremely delicious. If you don’t like spicy just skip the Cayenne.
We also found a recipe for “Man and Wife Tongue,” an asian-style recipe with caramel, chili oil, peanuts and soy sauce. We haven’t tried it, but it looks delicious, and the step-by-step photos will give you a hint at what’s in store when working with tongue!
Pastured Beef Tongue
Adapted from recipe by Jim Quick in The Grassfed Gourmet by Shannon Hayes.
1 Grow and Behold Pastured Beef Tongue
1 TBL Aleppo Pepper
2 TBL Brown Sugar
1 TSP Cayenne
1 TBL Ancho Pepper
2 TBL Paprika
1 TBL Coarse Ground Black pepper
Combine ingredients in bowl and rub all over beef tongue.
Slice 1-2 onions thinly and place at bottom of crock pot.
Add 2-3 minced garlic cloves.
Place tongue on top of onions and garlic, pour in a can or bottle of beer.
Slow cook for ~12 hours at lowest setting.
Remove tongue from slow cooker, allow to cool. Peel tongue when safe to handle, shred meat by hand and remove onions from liquid with slotted spoon.
Pour liquid into hot sauce pan, adding 2-3 TBL of rendered beef fat, chicken fat, or coconut oil. Remove 1/2 cup of liquid to a bowl and stir in 1-2 TBL corn starch to make a thick paste. Add that back into the pan. Reduce liquid by half. Allow to cool, serve over meat.