Garlic & Onions Beef Tongue

This dish is savory, with palate-pleasing flavors. A hearty meal that goes great with many sides.

Recipe

Garlic & Onions Beef Tongue

Servings: 4
Author: Lynda Thorn - Mixed Blessings

INGREDIENTS

  • 1 package Rumba® Beef Tongue
  • 2 Large carrots, diced
  • 4 Stalks of celery, diced
  • 2 Large onions, quartered
  • 12 Cloves of garlic
  • 3 Bay leaves
  • 2 teaspoons Ground coriander
  • 2 teaspoons Ground black pepper
  • 5 tablespoons Red wine vinegar
  • 4.5 cups Water

Sauce Ingredients

  • 4 tablespoons Extra virgin olive oil
  • 4 Garlic cloves , minced
  • 3 tablespoons Fresh marjoram, chopped
  • ½ cup Pitted black olives, chopped
  • 6 tablespoons Tomato paste
  • 1.5 - 2.5 cups Leftover stock (liquid) from cooked tongue
  • Salt, Your preference

INSTRUCTIONS

  1. Place Rumba Meats Beef Tongue in crockpot with carrots, celery, onions, garlic, bay leaves, coriander, black pepper, red wine vinegar and water.
  2. Put lid on crockpot.
  3. Cook on high for 3.5-4 hours, until tender and internal temperature reaches 160°
  4. Once cooked, remove tongue from crockpot.
  5. Save water in crockpot, it will be needed for sauce.
  6. After tongue cools down, peel off thick skin and discard.
  7. Slice tongue into medallions and set aside.

Sauce

  1. Warm olive oil in sauté pan over medium heat.
  2. Add garlic and marjoram; sauté until garlic is tender.
  3. Add tomato paste and olives, and stir.
  4. Add tongue slices to pan.
  5. Stir in 1.5 cups of water from crockpot.
  6. Simmer on low heat for 15-20 minutes.
  7. Add more crockpot water for a thinner sauce.
  8. Add salt to taste.
  9. Your dish is now ready!