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.

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