1 (3 to 4 lb.) beef tongue 2 qt. water 6 whole cloves 2 tsp. salt 6 whole peppercorns (approximately 2 tsp.) 4 bay leaves 1/4 c. vinegar Combine all ingredients in slow cooking pot. Cover and cook on low for 10 to 12 hours, or until tender. Remove from pot. Cool slightly; remove skin with sharp knife. Can be served hot or cold. Slice thin for sandwiches. Great with horseradish or mustard sauce.
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