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Ken Davey
 
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Default REC: Beef Tongue

Moe Storchacancoscow wrote:
> Steve wrote:
>> Spiced Beef Tongue

>
>> 3 1/2 pounds beef tongue

>
>> 2 quarts water

>
>> 6 whole cloves

>
>> 6 whole black peppercorns

>
>> 2 teas salt

>
>> 4 each bay leaves

>
>> 1/4 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?

Just what impurities are you referring to?