Slow Cooker Garlic & Onions Beef Tongue

Ingredients

• Rumba® Beef Tongue (1 package)
• 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, to taste

Instructions

1. Place beef tongue in a 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 3½ to 4 hours until tender and internal temperature of tongue reaches 160°F.
4. Remove tongue from crockpot, reserving left-over stock for sauce.
5. After tongue cools, peel off thick skin and discard. Slice tongue into medallions and set aside.

Sauce

1. Heat oil in a sauté pan over medium heat. Add garlic and marjoram and sauté briefly until garlic is tender.
2. Stir in tomato paste and olives. Add tongue slices to pan.
3. Add 1½ cups reserved stock from crockpot. Simmer on low heat for 15 to 20 minutes. Add additional stock, as needed, to thin sauce.
4. Add salt to taste. Your dish is now ready!