Roasted Beef Tongue

This is an oldie but a goodie.  My original beef tongue post went up like….a whole year ago…when even Ross didn’t read my blog.  I’ve made beef tongue quite a few times since, and have discovered that, yet again, the crock pot makes it a helluva lot easier.

You can dress up your tongue however you want–it tastes like, well, BEEF, and cuts and shreds easily.  Every Paleo blog out there seems to have a tongue taco recipe, and I did an Asian-style version for Offal Week, but personally I’m partial to it all by its lonesome.  Rich and oh so tender!


1 Beef Tongue

1 T Sea Salt

1 T Black Pepper

3 Garlic Clove, minced

Olive Oil, for roasting


Place the tongue in the crock pot with enough water to cover it.  Add the seasoning and set the crock pot on low.  Cook on LOW for 5-8 hours.

Remove the tongue from the water and let it rest and cool for 30 minutes (don’t skip this step, it makes everything easier!!).

Carefully remove the skin from the outside of the tongue.  Cut it into slices and arrange on a greased baking pan. Brush with olive oil and add salt and pepper to taste.

Roast, uncovered, at 400 degrees for 15-20 minutes, until lightly crisped around the edges.

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4 thoughts on “Roasted Beef Tongue

  1. Jimmy

    I personally find Roast beef to be too dry no matter how it’s cooked. However, beef tongue is juicy and tender with all of the flavor of Roast beef. I think beef tongue is quite possibly my favorite part of the cow!

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