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Discussion Starter · #1 ·
So, everytime I over at WallyWorld picking up a tongue to cook I see these packages of Cheekmeat. I looked around a few sites and found some recipes that basically call for treating it like Pot Roast and Braising it.

also found a recipe in an old Trader Vic's cookbook for Sumbitch Stew whick looked like a old trail drive recipe and called for all sorts of additional meats and low and slow cooking for 20 people.

Just wanted to see if anyone here has hands on experience.
 

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Discussion Starter · #3 ·
I've cook tongue by boiling it in a pot with some peppercorns and cut up onion, celery and bay leaf. Cook till a for easily pierces it. Pull out of liquid and let cool.
When cool, strip off the tough outer layer, slice and put on rye with mustard. At least that is what I do with it!
 

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Crock pot/slow oven with southwest or Tex/Mex spice blend and a little beer, maybe some dice tomatoes. Or slow smoke and shred like pork butt. Either way, it tends to be a fatty meat with some connective tissue, so treat it like stew meat (braise) or pork shoulder (slow smoke) and serve on corn tortillas or over rice & beans. If you had pork cheek meat I have some great recipes for guanciale, Italian jowl bacon.
 
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