Plain tongue
Ingredients: 1 beef tongue, thawed 1 large onion, peeled and halved 2 cloves garlic, peeled (optional) 2 bay leaves 1–2 carrots (optional, for sweetness) 1 tsp whole black peppercorns Salt to taste (start with 1½ tsp) Water to cover Instructions: Rinse the tongue well. Place in a large pot. Add the onion, garlic, carrots (if using), bay leaves, peppercorns, and salt. Add cold water to cover by at least 2–3 inches. Bring to a boil over medium-high heat. Skim off any foam that rises to the top. Then lower the heat and simmer gently, partially covered, for about 2½ to 3½ hours, or until a fork goes in easily near the tip. Cool slightly (enough to handle), then peel the skin off.