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HungryChris

HungryChris

5 hours ago, chromedome said:

 

Really? I see beef tongue quite regularly at Superstore. It's whole or half, still in the skin, but they have it most weeks. 

 

I've only ever slow-cooked it whole and then peeled and sliced it once it was tender, but I've done the paper-thin thing with beef heart (which is similarly tough) so it makes perfect sense. 

I have mentioned here somewhere before that I like to corn them in Morton Tender Quick solution with a few bay leaves and pepper corns for 2 or 3 weeks, then braise them for about 3 hours. Just thinking about it, know I will be doing it again soon!

HC

HungryChris

HungryChris

5 hours ago, chromedome said:

 

Really? I see beef tongue quite regularly at Superstore. It's whole or half, still in the skin, but they have it most weeks. 

 

I've only ever slow-cooked it whole and then peeled and sliced it once it was tender, but I've done the paper-thin thing with beef heart (which is similarly tough) so it makes perfect sense. 

I have mentioned here somewhere before that I like to corn them in Morton Tender Quick solution with a few bay leaves and pepper corns for 2 or three weeks, then braise them for about 3 hours. Just thinking about it, know I will be doing it again soon!

HC

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