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?

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?

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?

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?

On Sat, 20 Mar 2004 02:41:45 GMT, Steve Ritter
> wrote:

> On Fri, 19 Mar 2004 08:21:58 -0800 (PST), (Moe
> Storchacancoscow) Interjected.. :
>
> > Steve wrote:
> > >Spiced Beef Tongue
> >
<snip>
> >
> > 1. How did you prep the tonugue before placing it in your slow cooker?
> > Did you wash it and trim the fat?

I think most people rinse off meat and trim 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 foam is protein. That's what happens when you boil
meat.
> >
> > The above cooking method looks like it sits in the impurities for 12
> > hours. Am I wrong?
> >
>
> Sorta right.
>
> I did not use a slow cooker and only cooked about 8 hours. Also, I
> continually, say, every half hour, would skim the top so I get rid of the
> impurities. I also had to add some more hot water towards the end.

Impurities???
>
> And naturally, when you prepare it, you wash it well and trim it of the
> fat. Trimming is up to the individual. I trim little as I like the fat part
> of it. Just trim the parts that don't belong.
>
> I had 4 sandwiches of it so far. With freshly grated horseradish.
>
I cook my cow tongue the old fashioned way and it cooks in
less than 4 hours. Tongue makes a great burrito too.


Practice safe eating - always use condiments

On Sat, 20 Mar 2004 02:41:45 GMT, Steve Ritter
> wrote:

> On Fri, 19 Mar 2004 08:21:58 -0800 (PST), (Moe
> Storchacancoscow) Interjected.. :
>
> > Steve wrote:
> > >Spiced Beef Tongue
> >
<snip>
> >
> > 1. How did you prep the tonugue before placing it in your slow cooker?
> > Did you wash it and trim the fat?

I think most people rinse off meat and trim 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 foam is protein. That's what happens when you boil
meat.
> >
> > The above cooking method looks like it sits in the impurities for 12
> > hours. Am I wrong?
> >
>
> Sorta right.
>
> I did not use a slow cooker and only cooked about 8 hours. Also, I
> continually, say, every half hour, would skim the top so I get rid of the
> impurities. I also had to add some more hot water towards the end.

Impurities???
>
> And naturally, when you prepare it, you wash it well and trim it of the
> fat. Trimming is up to the individual. I trim little as I like the fat part
> of it. Just trim the parts that don't belong.
>
> I had 4 sandwiches of it so far. With freshly grated horseradish.
>
I cook my cow tongue the old fashioned way and it cooks in
less than 4 hours. Tongue makes a great burrito too.


Practice safe eating - always use condiments

On Sat, 20 Mar 2004 18:13:24 GMT, Steve Ritter
> wrote:


> I cook it very slow, for 6 to 8 hours. I also cook it the Chinese way.
> With the Star Anise and other spices added. Gives it a different flavor.
> But I'm partial to just plain old tongue, Nothing makes a better Burrito or
> Taco, or a sandwich on rye, sliced. Oh my.
>
> I'm getting myself all worked up.
>
> Steve
>
<snork>
LOL!


Practice safe eating - always use condiments

On Sat, 20 Mar 2004 18:13:24 GMT, Steve Ritter
> wrote:


> I cook it very slow, for 6 to 8 hours. I also cook it the Chinese way.
> With the Star Anise and other spices added. Gives it a different flavor.
> But I'm partial to just plain old tongue, Nothing makes a better Burrito or
> Taco, or a sandwich on rye, sliced. Oh my.
>
> I'm getting myself all worked up.
>
> Steve
>
<snork>
LOL!


Practice safe eating - always use condiments