When I first tried beef tongue it definitely was NOT from a grass-fed cow. I LOVED it, so you can imagine when I actually ate tongue from a well-fed and raised cow, I fell in love all over again.
Before I started cooking, about 2 years ago, I would just chop my tongue into small pieces, sauté with vegetables on throw it down! I crock potted my first tongue about 4 months ago and now it’s hard to eat tongue any other way (if you’ve crock potted a tongue, you know what I mean.)
With this recipe, I was going to make a homemade bbq sauce, but when I mentioned I was crock potting a tongue to my girlfriend, she said CHIMICHURRI! I said say what? Haha, I had eaten things with this strange sauce, but never made it. Was she right!
Plantains fried in coconut oil.
Grass-fed beef tongue in the crock pot.
Chimichurri sauce made from olive and coconut oils, spices, and herbs.
I broke down each recipe (3) and then explain the final process at the end.
I recommend preparing the plantains and chimichurri towards the end of tongues cook time.
Crockpot Pulled Tongue
- 1 grass-fed beef tongue
- 1 onion, sliced
- 3 cloves of garlic, smashed
- 2 Serrano peppers, whole
- Salt and pepper
Steps to CrEATe:
1.) Lay the tongue in the crockpot and season with salt and pepper and add as much water as you need to completely submerge the tongue in water
2.) Throw in onions, garlic cloves, and peppers.
3.) Cook for 7-8 hour on low. Remove from crockpot, remove the skin.
4.) Shred the beef. Set aside.
Makes 1.5 cups
- 2 cups fresh Italian parsley leaves
- ½ tsp. dried parsley
- 4 medium garlic cloves, peeled and smashed
- 4 tsp. dried oregano
- ⅛ cup of red wine vinegar
- ⅛ cup of balsamic vinegar
- ¾ tsp. red pepper flakes
- ½ tsp. salt
- ½ tsp. pepper
- ½ cup of olive oil
- ½ cup of melted coconut oil
- juice of ½ lime
Steps to crEATe:
1.) Place parsleys, garlic, oregano, vinegars, red pepper flakes, salt, and pepper (to taste) in the bowl of a food processor fitted with a blade attachment. Process until chopped, stopping and scraping down the sides of the bowl as needed for about 1 to 2 minutes.
2.) With the blade still running, add oils a little bit at a time. Scrape down the sides of the bowl and pulse a few times to combine.
3.) Transfer sauce to a container (mason jar in my case) and serve! You can store the remainder in a sealed jar in the fridge.
Makes: 8 small circular discs
- 2 whole plantains, chopped
- ¼ cup coconut oil
Steps to crEATe:
1.) Peel the plantain, chop in half, and then chop long ways into 4 pieces. You’ll have about 8 long pieces per plantain.
2.) Add coconut oil to large skillet, on high heat add plantains to coconut oil, salt to taste.
3.) Fry and stir plantains for about 10 minutes, until slightly mushy (technical cooking term).
4.) Add pieces to large bowl and smash plantains until they resemble mashed potatoes.
5.) Form mashed plantains into 2 inch circular discs for 2 more minutes of frying.
6.) Fry discs for 2 minutes on each side.
1.) Top each fried plantain with pulled tongue and cover with chimichurri sauce.