Steve wrote:
>Spiced Beef Tongue

>=A03 1/2 pounds beef tongue

>=A0=A0=A0=A02 quarts water

>=A0=A0=A0=A06 whole cloves

>=A0=A0=A0=A06 whole black peppercorns

>=A0=A0=A0=A02 teas salt

>=A0=A0=A0=A04 each bay leaves

>=A0=A0=A0=A0=A01/4 cup vinegar
>Combine all ingredients in slow-cooking
>pot. Cover and cook on low for 10 to 12
>hours or until tender. Remove from pot;
>drain.
>Cool slightly; remove skin with sharp
>knife. Serve hot or cold.

1. How did you prep the tonugue before placing it in your slow cooker?
Did you wash it and trim the fat?

2. My mother-in-law likes to boil it and discard the water after the
first hour, boil it again for an hour and discard the water then for the
last hour she simmers it in the above spices - She says that way you get
rid of all the impurities.

The above cooking method looks like it sits in the impurities for 12
hours. Am I wrong?