Step 1: Acquire tongue
This week I finally bit the bullet and purchased a 2.5lb beef tongue. After a read through the 70's and 90's editions of the Joy of Cooking and some web research, every recipe instructed me to boil the tongue for several hours before either serving it directly or in a strongly-flavored sauce. This seemed like a throwback to my grandmother's generation, but for lack of another plan I decided to try it for my first go. Thus, this Instructable was prepared in accordance with the Joy's recipe for boiling fresh beef tongue.
As you can probably tell, it came folded in half and wrapped with a piece of string. I untied it, gave it a quick rinse (you're supposed to give it a good scrubbing if it looks grimy), and dropped it in a large 8qt pot. It still doesn't look particularly attractive, does it?
Step 2: Add veggies
2 onions, sectioned
1 large carrot, chunked
3 or more celery stalks with leaves
6 sprigs parsley
(Strangely exact, aren't they? Needless to say, I was not. Who knows how many peppercorns ended up in my pot.)
Cover the ingredients with water.