Smoked Beef Tongue

1. Rinse the tongue under cold water to remove excess brine.

2. Place in a stock pot and cover with water or broth.

3. Add onion, garlic, bay leaves, and optional aromatics.

4. Bring to a boil, then reduce to a gentle simmer.

5. Simmer for 2 to 2.5 hours until fork-tender (internal temp ~190°F).

6. Remove and let cool slightly, then peel off the thick outer skin.

7. Optional: Slice and pan-sear in butter for extra flavor.

Serving Ideas:

- Serve with mustard or horseradish.

- Add to sandwiches or tacos.

- Serve warm with potatoes or chill for deli-style meat.