Yes, you read that correctly. Beef Tongue. Beef Tongue is an excellent cut of beef, despite what you may think. It is however, very high in fat, so have sparingly. Most people have heard of Beef Tongue Sandwiches which are made from an almost “pickled” version of beef tongue and are sliced and served cold. I love these too, my best friend’s grandma used to make the absolute best Beef Tongue sandwiches.
However, my husband’s very favorite recipe is one my Grandmama taught me to make. Beef Tongue Stroganoff. When you slow cook (I use a crock-pot) beef tongue it becomes such a soft and wonderful shredded beef, only to be compared to beef cheek meat. My husband refers to it as “beef butter”.
I do hope you enjoy this recipe.
Ingredients and utensils needed:
1 Beef Tongue (washed, do not skin)
3 bay leaves
A pinch of salt
tsp of chipotle pepper flakes (you expected that by now right?)
1 lb of fresh mushrooms
1 large onion sliced in half rings
2 cups of Greek plain yogurt (or sour cream, I use yogurt to cut down on fat)
3 – 4 cloves of garlic diced
1 tbsp of cornstarch
1 large crock-pot
a thick butcher grade knife
Wash your beef tongue. I know there is probably a joke here, but we won’t go there.
Rub & coat with a pinch of salt & corn starch and place in the crock-pot. Place about 3 tablespoons of water in the crock-pot.
Sprinkle the chipotle pepper flakes over the tongue.
Put your bay leaves over the tongue.
Set the temperature to Medium and let cook all day. Yes, ALL DAY.
At the end of the day, remove from the crock pot and let cool on a cutting board.
Skin the tongue. I slice down the middle just enough to cut through the outer skin, and pull the skin back.
The tip of the tongue has it’s own “texture”. Personally its the prize for me and I keep it separate to enjoy on a piece of toast.
TAKE OUT THE BAY LEAVES. My husband ALWAYS ends up with a piece of Bay Leaf. Make sure you get all the pieces out.
Shred the meat of the tongue and place back in the crock-pot.
In a frying pan, saute your onions, garlic until the onions are “limp”.
Add in your mushrooms and saute until they are cooked but still firm.
Pour over your meat in the crock-pot.
Set the crock-pot temperature to warm.
Add in your Greek Yogurt (sour cream) and stir together with all of the other ingredients.
You should not have to add any moisture, but if you do, only add 1 tablespoon of water at a time. Remember the tongue is full of fat and should have created a nice thick broth while cooking.
Stir off and on while you prepare your noodles, rice or potatoes that you will be serving with your stroganoff.
Keep a watchful eye on your crock pot and stir often. This will prevent any clumping or “curdling” of the yogurt/sour cream.
Serve over noodles, rice or potatoes and enjoy!
I hope you enjoy this very basic recipe. It also heats up great for left overs!