Beef tongue, while officially an organ meat, is actually a very tough muscle that becomes very tender after hours of gently simmering. It is a versatile meat, it can be thinly sliced and grilled, or slowly braised. Look for tongue that is brown with gray and black spots.
1. Rinse tongue. Place in large pot and cover with hot water. Add 2 carrots (sliced), 1 EACH onion (sliced) and celery stalk (chopped), 6 whole allspice berries OR 1 tbsp (15 mL) whole pickling spice, 3 bay leaves, 3 black peppercorns and 2 tsp (10 mL) salt.
2. Simmer, covered, on stove-top for 3 to 4 hours until fork-tender. Remove from heat and let stand for 30 minutes. Refrigerate in cooking liquid until cool.
3. Slit skin on underside. Loosen skin with paring knife and peel off from thick end to tip. Slice thinly. Serve in sandwiches or with salad.