Fresh Ox Tongue from the SlowCooker
Pane-Bistecca
In Europe, you can buy smoked or cured tongue, sometimes already precooked, so you just have to heat it through properly. Here in Asia, you can’t get that. That’s why you cook fresh Beef Tongue from the SlowCooker! It’s really quite easy, but you need a lot of time. Also, it doesn’t turn out as nice and pink as the cured one because that’s what’s missing, the curing salt! The curing salt would give the meat the red coloring, like meatloaf, and prevent what happens with many meats when they are cooked, namely that they take on a grayish color. But I can tell you, I’ve never had such a butter-tender tongue!
A must try!
A must try!
Ingredients
1 Beef Tongue
2 Onions
Peppercorns
Bay Leaves
1 Stock Cube
Water
½ tsp Clove Powder or 4 Cloves
Instructions
1
Start
Quarter the onions and place in the SlowCooker with all the spices. Put the tongue in as well. Add enough water to cover the tongue.
2
Cooking
Set the SlowCooker to LOW and simmer the tongue for 7-8 hours (depending on weight). Turn the tongue every 2 hours during this process.
3
Then
Remove the tongue from the SlowCooker, pouring away the liquid.
4
Serve
Peel the skin off the tongue, it should be very easy! Then cut the tongue and serve with mashed potatoes and mixed vegetables.