The tongue is the most tender and lean cut of meat. Great for a diet if you can get past the idea. It is high in protein and nutrients. That is why it is becoming so popular. I remember they used to give it away until its popularity made the price go up. A four-pound tongue is about fifteen dollars now, about the same as a family or cubed steak.
There are some tricks if it’s your first time. You have to start by scrubbing it with a brush. Then put it in cold water for a few hours, be sure to change the water several times.
Get a pan big enough for the tongue and vegetables. Place the carrots, celery, garlic, rosemary, or thyme (optional) in the pan. Put the tongue on top of the vegetables with skin. It is easier to remove the skin after cooking. Cover with water to a level of about two inches above the tongue. Do not boil hard as this will make it tough, but simmer for three hours.
You will probably want to skim the top several times during cooking. When done cooking, remove the tongue and place it in cold water for a few seconds so you can handle it. Use a knife or a pair of scissors to remove the skin. Place on a plate and cut crosswise to desired thickness. Arrange the vegetables around the tongue and serve.
My friends dad cooked one once and when it was cold it took 64 oz. jar of sweet gherkins, remove all the gherkins and put them in a bowl. He then he put his tongue in the pickle juice. He let it rest for a few days. When I finished my friend gave me a piece to try, it went very well. I need to fix it that way at some point.