Several months ago when I purchased a quarter of a grass fed cow, a rather large and unwieldy package stamped simply with the word tongue found its way into my freezer.
And for months, I couldn’t fathom exactly what I should do with it.
I’d had tongue on several occasions in the past, including at The Black Hoof in the form of a thinly sliced sandwich (among other things), but I’d never felt the need to tackle this offal matter at home.
But then one day, I felt like making these, figuring that instead of the pork cheeks, I’d substitute in the tongue. Not knowing too much about tongue, I assumed that the results would be similar since tongue is a rather fatty, gelatinous cut.
So, before I left for work one day, I tossed the requisite ingredients into my handy dandy slow cooker alongside the tongue, and went on my way.
