Veal Tongue

• 1 veal tongue (170 to 225 grams)
• 35 grams ½-inch

Combine the tongue and the remaining ingredients in a pot. Add a little water if necessary so that the tongue just floats, and bring the liquid to a simmer (the tongue will swell as it heats; add more water if necessary). Cover with a parchment lid. Transfer to a 300°F oven, and braise for about 4 hours, until the tongue is very tender and the skin can be peel