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Slow Cooker Garlic & Onions Beef Tongue

Featuring:
Rumba® Beef Tongue

Lynda Segovia Thorn Head-shot

Original Blog & Recipe by
Lynda Segovia Thorn

Hi, I'm Lynda Segovia Thorn, wife and mother. Originally from Texas, I now reside in California and teach SpEd students while blogging about food, familia and travel. By making my children the same meals my Mom made me, I can share our proud Mexican heritage with them. As the mother of multicultural kids, it's important to me that they know where they came from - Rumba Meats helps make that possible.

See more of my recipes

Garlic & Onions Beef Tongue

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

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, 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!