SLOW COOK BEEF TONGUE WITH ROASTED PEPPER SAUCE ENJOY DAN:

SLOW COOK BEEF TONGUE WITH ROASTED PEPPER SAUCE by CHEF DAN:

Serves 4

INGREDIENTS:

1 (3-4 pound) beef tongue

1 onion, sliced

3 garlic cloves, smashed

3 bay leaves

6 black peppercorns

6 whole allspice

2 tablespoons mace

1/4-cup red wine vinegar

Water to cover the tongue

Salt and pepper

SAUCE:

1 onion, diced

1 roasted red pepper, peeled and diced

1 toasted serrano Chile pepper, diced

3 garlic cloves, smashed

2 beef steak tomatoes, sliced

1 (6oz) can tomato paste

1 teaspoon EACH dried oregano, thyme, and rosemary powder

Sea salt and black pepper to taste

TONGUE:

1.   Wash your beef tongue under cold water and pat dry.

2.   Line the bottom of the crock pot with onions, and next 8 ingredients.

3.   Lay the tongue on top and generously season with salt and pepper.

4.    Add as much water as you need to completely submerge the tongue in water.

5.   Cover and cook for 8 hours.

6.   Remove from crock pot and remove the skin on the tongue.

7.   Shred the beef and serve with the sauce below.

SAUCE:

1.   Fire roast the pepper over on a gas grill until blackened.

2.   Place in a paper bag and let cool, once cook remove black skin.

3.    In a sauce pan, over medium-heat sauté onions and next 3 ingredients.

4.   Add in remaining ingredients and stir well.

5.   Reduce heat to low and simmer for 30 minutes.

6.   Serve over your shredded tongue and enjoy.

ENJOY DAN:                                              HEART AND SOUL IN THE KITCHEN: