Serves 8 • Preparation time: 10 minutes
• Cooking time: 3–4 hours
• 1 fresh or pickled tongue (about 1.5kg)
• 1 large onion, peeled and roughly chopped
• 2 garlic cloves
• 2 bay leaves
• 2 whole cloves
1 Rinse the tongue thoroughly and place in a big pot. Add all the other ingredients and cover the tongue with water. Bring to the boil; then reduce the heat and simmer for 2–3 hours with the lid on until the tongue is cooked and tender when you test it with the tip of a sharp knife. Add more water during the cooking time if need be; it is important that the tongue remains covered with water while it cooks.
2 Lift the tongue from the cooking liquid and allow to cool just enough so you can work with it. Using a sharp knife, remove the skin gently (doing this while the tongue is still hot is much easier). Place the tongue in a bowl and cover again with the cooking liquid so that it can cool slowly before carving; serve with mustard and melba toast.