Organ meats in a Dutch oven for women

The Dutch oven is the pot organ meats were made for. Heavy, lidded, and happy on low heat for hours, it turns tough cuts tender without any attention from the cook. The old kitchens kept one on the stove all winter for exactly this: meat, water, salt, and time, with the lid on and the fire low.

Tongue takes the pot first

Tongue is the natural Dutch oven organ. Put it in the pot with salted water, an onion, and a bay leaf, bring it to a simmer, and leave it covered for two to three hours. The pot holds the heat steady, which is the whole trick. Beef tongue at home for women covers the cook, and organ meats in slow cooking for women is the same idea in the slow cooker.

Heart braises well too

Heart braises well in the same pot: browned first in a little fat, then covered with stock and left low for an hour or two until it slices tender. It tastes like lean steak, which is why it is the beginner organ. Beef liver at home for women covers the quick fry for the organ that does not want the long cook, and organ meats in soups and stews is the pot with more water in it.

One pot, one afternoon

One pot on a quiet afternoon, lid on, fire low, and the week's organ meats are cooked. Clean the pot while it is still warm, dry it on the stove, and it is ready for next week. A food is not a drug, and dose, diet, and starting point differ.

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