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Slow Cooker Ox Tongue in Mushroom Cream Sauce

Don't let this odd part turn you off. Cooked right, ox tongue will turn out velvety smooth like no other cut of meat.
Prep Time20 minutes
Cook Time8 hours
Total Time16 hours 20 minutes
Course: Main Dish
Cuisine: French
Servings: 8 people

Ingredients

  • 1 Piece Ox Tongue
  • 8-12 Pieces Cloves
  • 1 Piece White Onion peeled, quartered
  • 3 Pieces Bay Leaf
  • 1 Tablespoon Whole Black Peppercorns
  • 1/2 Stick Butter
  • 1.5 Cups Brown Beef Stock
  • 1/2 Cups Heavy Cooking Cream
  • 1 Cup Button Mushrooms
  • 2 Tablespoons All Purpose Flour
  • 1 Piece Shallot minced
  • Salt to taste
  • Black Pepper to taste

Instructions

  • Stud the underside of the ox tongue with cloves.
  • Put into the slow cooker together with onions and bay leaves. Cover with water and cook on low for 8 hours.
  • Take out ox tongue and rinse in cold water.
  • Peel off outer skin and slice thinly.
  • Sautee mushrooms and shallots in butter.
  • Dust the pan with flour and roast for 1-2 minutes.
  • Whisk in brown beef stock and heavy cream.
  • Add ox tongue slices and simmer for about 2 minutes.
  • Season with salt and pepper.