Simmered and Seared Beef Tongue

Method

1. Rinse the tongue well under cold water, scrubbing the surface.
2. Put it in a large pot with the salt and cover with water by 2 in. Bring to a boil, then lower to a gentle simmer.
3. Simmer, covered, for 3 to 3.5 hours, until a knife slides easily into the thickest part. Top up with water so it stays submerged.
4. Lift out the tongue and let it cool just until you can handle it. Peel off the tough outer skin while it is still warm; it comes away easily then and sticks once cold.
5. Trim away any gristle and small bones at the base. Slice the tongue about 1/2 in thick.
6. Heat the tallow in a skillet over medium-high heat. Sear the slices 1 to 2 minutes per side until browned and crisp at the edges. Salt lightly.