Stewed Ox Tongue

In a large coved pot braise a tongue with two glasses of wine, 1 cup carrot, 1 cup onion, thyme, bay-leaf, for two hours on low. Take tomatoes, carrots, pearl onions, and braise them all together, add salt and pepper. Braised tongue eats very well with spinach and carrots.

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Pickled Beef Tongue

1 1/2 cups white distilled vinegar
Cover tongue with water and salt. Cover tightly and cook slowly until tender 3 hours. Slice tongue crosswise about 1/8-inch thick. Drain all but 2 cups of the water from pan. Add the remaining ingredients and return sliced meat to pan. Simmer, covered, for 1 hour. Serve cold or warm.

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