Wash the tongue. Combine with onion, garlic and bay leaves in a deep kettle. Cover with water. Bring to a boil and cook over medium heat 3 1/2 hours or until tender. Add boiling water as it cooks out.
2
Let the tongue cool in the stock, then remove the root and skin. Reserve 2 cups stock if you want to make a sauce. Remove bay leaves. Slice the tongue and serve plain or with a sauce.
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