Tongue boiled in wine

Peel the tongue, put it in a saucepan.

Add carrots, onions, spices.

Pour in wine and a little more water so that the tongue is well covered with liquid.

Cook for about 3 hours with a slight boil.

Season with salt 30 minutes before the end of cooking.

Remove the hot tongue from the broth and place under running cold water.

Remove the skin immediately.

Return the tongue to the broth and warm it up.

Cool completely in broth and cut across into slices.

Enjoy your meal!