They're cheap and delicious. (I had them at Fergus Henderson's restaurant in London.) But I have no idea what to do with them. All I've read appears to say to treat them like beef tongue: slow simmering for a few hours until they can be peeled.

What do I do from there?


Just treat them as you would corned beef. I like the pressure cooker method

  • The pressure cooker proved crucial. – Rich Armstrong Dec 1 '10 at 16:42

I would try simmering or braising until they are tender, which will make it easier to then skin them. Stewing them slowly, like you mentioned works well especially if you're making a soup.

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