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
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.
