{"id":15387,"date":"2023-11-04T02:06:28","date_gmt":"2023-11-04T02:06:28","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2023\/11\/04\/frische-rinderzunge-vom-slowcooker\/"},"modified":"2024-03-30T12:03:43","modified_gmt":"2024-03-30T12:03:43","slug":"fresh-ox-tongue-from-the-slowcooker","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2023\/11\/04\/fresh-ox-tongue-from-the-slowcooker\/","title":{"rendered":"Fresh Ox Tongue from the SlowCooker"},"content":{"rendered":"\n
\"Fresh<\/figure>\n\n\n\n
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Fresh Ox Tongue from the SlowCooker<\/h3>
Pane-Bistecca<\/div><\/div>\n
\n 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!\n

\n\t\tA must try! <\/div>\n
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\n <\/i>\n
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prep time<\/div>\n
5 min<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
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cooking time<\/div>\n
7 h<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
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serves<\/div>\n
4-6<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
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total time<\/div>\n
7 h 10 min<\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
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\n\n\t

Ingredients<\/h4>\n\t
    \n\t
  • <\/i>

    1 Beef Tongue<\/p><\/li>\n\t

  • <\/i>

    2 Onions<\/p><\/li>\n\t

  • <\/i>

    Peppercorns<\/p><\/li>\n\t

  • <\/i>

    Bay Leaves<\/p><\/li>\n\t

  • <\/i>

    1 Stock Cube<\/p><\/li>\n\t

  • <\/i>

    Water<\/p><\/li>\n\t

  • <\/i>

    \u00bd tsp Clove Powder or 4 Cloves<\/p><\/li>\n\t \n\t <\/ul>\n\n\t <\/div>\n <\/div>\n \n

    \n

    Instructions<\/h4>\n
    \n
    1<\/div>\n
    \n

    Start<\/h4><\/div>\n
    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.<\/div>\n <\/div>\n <\/div>\n
    \n
    2<\/div>\n
    \n

    Cooking<\/h4><\/div>\n
    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.\n<\/div>\n <\/div>\n <\/div>\n
    \n
    3<\/div>\n
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    Then<\/h4><\/div>\n
    Remove the tongue from the SlowCooker, pouring away the liquid.\n<\/div>\n <\/div>\n <\/div>\n
    \n
    4<\/div>\n
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    Serve<\/h4><\/div>\n
    Peel the skin off the tongue, it should be very easy! Then cut the tongue and serve with mashed potatoes and mixed vegetables.\n<\/div>\n <\/div>\n <\/div>\n <\/div>\n \n
    \n

    Notes<\/h4>\n As I said, you can add curing salt if you can get it. <\/div>\n <\/div>\n\n\n\n
    \n