Spicy Beef Tongue and Potatoes
|Chipotle/Jalapeno chile||1 Can (10 oz)|
|Lightly packed cilantro leaves||1⁄4 Cup (4 tbs)|
|Beef tongue||3 Pound|
|Red potatoes||16 Small, scrubbed (Each About 2 Inches In Diameter)|
|Chicken broth/Beef broth||14 1⁄2 Ounce (1 Can)|
|Cornstarch||3 Tablespoon, blended with cold water|
In a 4-quart or larger electric slow cooker, combine onions, chile, and cilantro.
Place beef tongue on top of onion mixture.
Surround with potatoes, then pour in broth.
Cover and cook at low setting until tongue is very tender when pierced (10 to 12 hours).
Lift out tongue, place on a carving board, and let stand until cool enough to handle.
Pull off and discard tough skin; trim and discard any chunks of fat and bone from back of tongue.
Place tongue on a heatproof plate, cover, and keep warm in a 200° oven.
Remove and discard chile from cooking liquid.
Lift potatoes to a warm platter and keep warm.
Skim and discard fat from cooking liquid, then blend in cornstarch mixture.
Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (12 to 15 more minutes).
Season to taste with salt.
To serve, slice tongue; arrange on platter with potatoes.
Spoon some of the sauce over tongue and potatoes; serve remaining sauce in a bowl or pitcher to add to taste.