Ingredients:

1 Grass-Fed Beef Tongue (about 3-4 pounds)
1 large onion, quartered
2 carrots, chopped
2 celery stalks, chopped
4 garlic cloves, smashed
1 bay leaf
1 teaspoon black peppercorns
2 tablespoons olive oil
Salt and pepper, to taste
For the Sauce:
2 tablespoons butter
1 shallot, minced
1 cup red wine
1 cup beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves
Salt and pepper, to taste

Instructions:

Prepare the Tongue: Rinse the beef tongue and place it in a large pot. Add enough water to cover it completely. Add onion, carrots, celery, garlic, bay leaf, and peppercorns. Bring to a boil, then reduce heat and simmer for about 3 hours or until the tongue is tender.

Remove the Skin: Once the tongue is cooked, remove it from the pot and let it cool slightly. Peel off the outer layer of skin and trim any excess fat.

Make the Sauce: In a saucepan, melt butter over medium heat. Add shallot and cook until soft. Pour in red wine, beef broth, and tomato paste. Bring to a simmer and cook until the sauce reduces by half. Stir in thyme, and season with salt and pepper.

Slice the Tongue: Cut the tongue into ½ inch slices.

Sear the Slices: Heat olive oil in a skillet over medium-high heat. Sear the tongue slices until they are browned on both sides.

Serve: Arrange the tongue slices on a plate and drizzle with the red wine sauce.

Serving Suggestions:

Serve this dish with a side of creamy mashed potatoes or a crisp green salad to balance the richness of the meat.