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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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