1. large fresh beef tongue
  2. 2 tsp salt or to taste
  3. 2 bay leaves
  4. 1 tablespoon freshly clopped parsley
  5. 2 cloves garlic
  6. 1 chopped onion
  7. 2 cups baby carrots


Poke beef tongue with a knife so that it does not float in water.  Then place in a large pot filled with water.  Rapidly boil for 15-20 minutes.  Drain water and remove tongue from pot and place it in Slow Cooker.  Add onion, carrots, garlic, bay leaves, parsley, salt and cover completely with water.  Place beef tongue, onion, garlic, and bay leaf in a slow cooker; generously season with salt. Pour in enough water to cover beef.  Cook on low setting for 8-12 hours. Take beef tongue out and place on a clean work surface and cool slightly. Peel outer layer of skin from tongue and remove rough end and fat.  Add back to the stock and enjoy or just slice and enjoy.

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