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In a pot large enough to hold the beef tongue, bring some salted water to a boil. Add the beef tongue and bring to a simmer. Ensure the whole tongue is covered. Reduce the heat to keep the water just below boiling or a gentle simmer. Cook with the lid on until the beef tongue slides off when picked up with a meat fork, about 2 hours. Remove from the broth and let cool until you can handle it, about 10 to 15 minutes. Cut along the center of the front of the tongue deep enough to cut through the tongue's skin. Peel the skin. If you like, you can slice it up and eat it, too. Slice the peeled, cooked tongue meat and enjoy it as is, as a cold cut (lunch meat), or briefly sear it in a hot pan. You can also reduce the broth and use it instead of bone broth. # Yield 3 lbs of raw beef tongue yields about 2 lbs of peeled, cooked beef tongue and about 2 3/4 to 3 oz of skin.
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