Tongue in a slow cooker?

[lemons]

It seems to me this would be a perfect way to slow-cook a tongue. Has anyone done it?

[todao]

http://italianfood.about.com/od/tripetrottersmore/r/blr1768.htm
http://www.vietworldkitchen.com/blog/2007/07/braised-beef-to.html
http://www.recipelion.com/Meat/Braise...
All you need to do is adjust it to your slow cooker instead of the vessel they used.
You may have to use a saute pan to get it started but the finishing step is quite nicely accomplished in your slow cooker.

[hotoynoodle]

i usually braise it, and feel the outcome is better, but the b/f has used a slow-cooker for it and it works fine.

[paulj]

I don't braise tongue, I simmer (or if you want boil) it. That is, I don't sear it before hand, and I cook it fully immersed. Once tender I remove the skin, and then proceed with other uses, usually sliced (cold, warmed or fried).

Given the 2 step process I don't see much point in using the slow cooker. At least not if you expect to eat it straight out of the cooker. But if you don't have time, say in the evening, to cook it stove top for 2-3 hrs, the crock pot might work as a way to do that simmer step.

[lemons]

Braise, as in less liquid? All I've ever used is just enough to cover the tongue. I'm also not sure about the two steps you're talking about. You simmer it, right, and you're calling skinning it the second step, right? I just figured it'd be a way to do the preliminary cooking like I do chickpeas for hummus.

[ritabwh]

i too, simmer the tongue and it usually takes about 1 hr. 2 hour max. or it will be too soft and not slice well.
i agree with paul on this.
i'm curious now. what an all day low temp cook in the slow cooker will do to the tongue texture.
it's on my "to do" list now.