Whether you’re newly obsessed with slow cookers or a decades-old devotee, you’re going to love The Chef and the Slow Cooker. James Beard Award-winning chef Hugh Acheson’s new book is devoted to the ultimate kitchen appliance, which is having a major culinary renaissance. Ever thought you’d use your slow-cooker to make one of the meatiest treats in the food world? Grab some rye bread and prepare to make this mustard-braised beef tongue. 

You can eat this dish any way you please, but I recommend serving it thinly sliced on a piece of buttered toasted rye bread, schmeared with pickled mustard seeds and topped with caramelized onions. The meaty, deep, rich flavor of tongue is like steak crossed with a little bit of liver, and to me, it’s one of the best cuts of meat there is. Don’t tell the kids they are eating tongue, and I promise they’ll love it, too.

Reprinted with permission from The Chef and the Slow Cooker