We buy a side of beef every year and I always ask for the tongue, heart, and tail. Most people feel these should be pitched but if fixed correctly they are all amazing! The tongue is nothing more than a muscle. Think of how tender it is because it is constantly being used. It is very simple to fix and after cooking all day in the slow cooker, the skin easily peels off of the tongue leaving nothing but tender fabulous meat.
Last year I pickled the tongue. Here is the link to that recipe:
Slice an onion and chop the garlic.
Put the onion and garlic in the
slow cooker with the tongue.
Add the bay leaf, salt and pepper.
Cover the tongue with water and a lid.
Cook on low for 10 – 12 hours.
Remove the tongue from the slow cooker
and let it cool just…
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