Brown ground beef in large skillet; add onions, garlic and mushrooms.
Saute until onions are golden brown.
Put in crock-pot with all remaining ingredients except sour cream.
Stir thoroughly. Cover and cook on low 7 to 9 hours (high 3 hours).
Stir in sour cream 1 hour before serving.
Serve over hot buttered noodles or rice.
Mix ingredients.
Cook in crock-pot on low for 4 to 6 hours or in oven, covered, at 350\u00b0 for 2 to 3 hours.
Stir occasionally.
Rinse beef and trim excess fat.
Put beef in crock pot and reminder of ingredients (through beef broth).
Cover and cook on low for 8-10 hours.
Shred meat with forks.
Return shredded beef to crock pot and serve with sauce.
Serve on sandwich rolls with sauce and your favorite toppings. Some of our favorite toppings are onion slices, grated cheese, sour cream and extra salsa.
Place 1st 10 ingredients in crock pot & cook on low for 6
For the crock pot/slow cooker method; in a
Rinse the tongue and put in pot.
Put enough water to cover.
Season like you would your favorite beef roast with bay leaves, pepper, fresh minced or jarred garlic and salt if you like.
Cook on low for 8-9 hours.
Take out of crock.
The skin should have popped off.
If it did not remove the skin, slice and enjoy some heaven.
We ate it as sandwiches as kids.
It would be good with potatoes and carrots, which you probably could put in the crock with the meat.
Wash beef tongue.
Cut in half and place in crock-pot.
Add water, tomatoes, salt, black pepper and garlic powder.
Slice onion and place on top of tongue.
Cover and cook for 8 to 10 hours (at 300\u00b0 approximately) at medium setting.
Tongue should be very tender when done.
Peel when cool.
Slice or shred.
Can be served on flour or corn tortillas sprinkled with picante sauce if desired.
br>Place in the crock pot or large stock pot along with remaining
Spray crock pot with Pam.
Mix all ingredients except for the beef in crock pot.
Add the beef to the crock pot.
Cover and cook on low 8-9 hours or until everything is tender.
Stir well before serving.
Place beef tongue, onion, garlic, and bay leaf in the crock of a slow cooker; generously season with salt. Pour in enough water to cover beef mixture.
Cook on Low for 8 hours.
Transfer beef tongue to a work surface and cool slightly. Peel outer layer of skin from beef tongue and remove rough end. Chop the meat into bite-size pieces.
Heat butter in a skillet over medium heat; cook and stir beef tongue meat until tender, 5 to 10 minutes. Season with salt and pepper.
Bring a large pot of water to a boil. Add beef tongue; cook until
Remove fat from beef.
Place in a 4 qt crock pot.
Top with onion.
Mix teriyaki and orange peel; pour over meat and onions.
Cover and cook on low for 8 to 10 hours or until beef is tender.
Remove beef from crock pot to a cutting board; cover to keep warm.
Mix water and cornstarch.
Slowly pour cornstarch mixture into juices left in the crockpot.
Cover and cook on high setting for about 15 minutes, stirring occasionally until sauce has thickened.
Cut beef across the grain into thin slices.
Serve sauce with beef.
Cook bacon in large skillet until crisp.
Remove, drain, and set aside.
Add beef cubes and brown well.
Place browned beef cubes in crock pot.
Brown carrot and yellow onion.
Season with salt and pepper.
Stir in flour.
Add broth, mix well and add all to crock pot.
Add cooked bacon, wine, tomato paste, garlic, bay leaf, pearl onions, and sliced mushrooms.
Cover and cook on low 10-12 hours or high for 5-6 hours.
Brown ground beef in skillet; drain off fat.
Put beef in crock-pot.\tBrown bacon and onions; drain off fat.\tAdd to crock-pot.\tAdd pork and beans, kidney beans, lima beans, ketchup, brown sugar, liquid smoke, vinegar, salt and pepper to crock-pot. Stir and cover.
Cook on low for 4 to 9 hours.
If using 2-quart crock-pot, reduce recipe in half.
emove and place all in crock pot.
Add stew meat, dusted
Rehydrate tomatoes as directed on package, drain and coarsely chop (or use canned undrained).
Mix tomatoes and remaining ingredients except 1/4 cup water and the flour in a crock pot slow cooker.
Cover and cook on low heat setting 8 or 9 hours or until veggies and beef are tender.
Whisk together 1/4 cup water and the flour and gradually stir into beef mixture.
Cover and cook in 3.5-4 quart crock pot on high heat setting 10-15 minutes longer or until slightly thickened.
Remove bay leaf.
Scrub fresh beef tongue with vegetable brush in running water.
Soak 1 hour in salted water.
Place tongue in pot, cover with hot water.
Add spices and simmer for 4 hours.
Remove pot from heat and let cool.
Remove cooled meat from pot.
Using a sharp knife, split outer layer, trim and remove outer layer of skin.
To serve, slice thin at a slight angle.
Reheat in microwave for 1 minute.
Serve with horseradish cream.
Place the beef tongue into a tight-fitting pot and cover with water by
Rub 1 tablespoon salt onto beef tongue; place on a plate. Let
Place the tongue, half of the chopped onion,