Yummmmmm! I wuv tongue!
TNT and nothing you probably don't already have. Recipe is a conglomerate of one I received from a German Jewish friend's nana and the ex's French aunt. Basically, the vinegar is the French addition.
1 tongue (average wght is 3 lbs)
2 bay leaves
1/2 head of unpeeled garlic, smushed
2-3 celery stalks (best w/ leaves still attached but not a deal breaker)
4 sprigs of parsley
1/4 to 1/2 cup white wine vinegar (the amt you add depends on how "vinegary" you like the meat)
1/2 tsp of black peppercorns
1-1/2 to 2 TBs kosher salt
Place all ingredients in deep pot( 6-8 qts). Cover with cold water 2-3 inches. Bring water to a boil then lower to a gentle simmer w/ the pot cover half way on. Remove from heat when tongue is fork tender. Should take about 2 to 2-1/2 hrs. Peel off skin, gristle and any fat and slice and serve hot or wait (it you can) until it's cold. I don't know exactly why but I think it tastes better cut on the diagonal.
HTH!
