Crock Pot Tongue With Capers

Ingredients

• 1 (3-4 lb)  beef tongues, fresh, washed

• 1 carrot, medium
• 1 onion, medium, peeled
• 6 cloves
• 1 celery rib
• 1 leek, trimmed
• 1 orange, zest of, grated peel only
• 1 tablespoon white vinegar
• 3 bay leaves
• 1 bunch fresh thyme
• 5 peppercorns
• 2 tablespoons coarse salt
• 1/3 cup butter
• 1 tablespoon flour
• 1/2 cup tomato, small, peeled and pureed
• 1/2 cup white wine
• 1 tablespoon white vinegar
• 4 tablespoons capers
• 1 bunch fresh parsley, minced

Directions

1. 1

   In a large crock pot, add 4 qts water. add tongue and cook on high for a couple hours. remove tongue and throw out water.

2. 2

   Now add 4 qts of fresh water, carrot, onion pierced with cloves, celery, leek, orange peel, vinegar, bay leaves, thyme, peppercorns, salt, tongue, and cook on low 8-10 hours.

3. 3

   Before tongue finishes cooking, melt butter in a saute pan. Add flour, stirring to make a roux. add about 1 cup tongue cooking water, the tomato, wine, remaining vinegar, capers and a little salt and pepper. Bring to a boil and simmer for about 15 minutes over a low heat, until sauce reduces a bit. adjust salt and pepper to taste.

4. 4

   When tongue is done, remove, and peel skin with point of a knife. Then cut tongue on a diagonal in slices about 1/4 inch thick and arrange on serving platter. Pour sauce over slices and sprinkle with parsley.

5. 5

   [If you don't have a crock pot, the same recipe can be made by cooking in a large pot on the stove. First boil for 20 minutes, then with fresh water, boil then simmer for 2 hours.].