Citrus Rubbed Tongue

1 Beef, tongue
2-3" finger fresh ginger, minced (or 1 tsp dried powder)
10-12 cloves + garlic, minced
1 tsp lemon pepper
1 tsp ground cloves
1 tsp ground garam masala
2  limes
1 tsp salt
1  large onion, sliced (could sub 1T + 1 tsp onion powder)
1 T high heat oil, tallow or ghee

1. Slice skinned tongue into 1" medallions and lay flat in a single layer, in a 8x8 or 9x13 glass baking dish (depending onthe size of the tongue.

2. Zest the outside of the lime and sprinkle all over the medallions.  Then squeeze the juice of the limes evening all over the medallions.

3. Sprinkle all the dry seasonings over the top of the medallions evenly.  Then sprinkle the minced fresh garlic and ginger over the top evening.

4. Cover the pan with plastic wrap and refrigerate for 3 days to marinate.

5. On the third day, Pour just enough water over the meat to come to the top of the meat in the dish.

6. Slice or chop your onion into large chunks (which ever you prefer) and set aside.

7. Heat a heavy skillet, with a high heat oil, ghee, or tallow of choice. With a fork, rinse each medallion in the water in the pan and (carefully drop it into the hot skillet (it may splatter because of the water and oil combining - so take care.) Leave the seasoned water in the dish, we will use it!

8. Braise/brown both sides of the medallions in the oil.  Remove from the skillet and set aside on a plate.

9. Keep any seasoning in in the pan from the meat, and add the onions to it.  Brown the onions.  Add the meat back to the onions and cook 5 minutes more.  Add a little salt and pepper if desired.

10. Transfer the contents of the skillet and the seasoned water to either a pressure cooker or crock-pot.

11. Pressure cook for 20 minutes (after it comes to pressure) or Slow Cooker for 5+ hours on low.