Basque Tongue Stew
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1 3-1/2 pound fresh beef tongue
2 carrots, chopped
1/2 bunch parsley
2 bay leaves
10 black peppercorns
1 medium yellow onion, peeled and quartered
1 recipe Basque Tomato Sauce (see Vegetable recipe section for this one)

In a 6 quart pot, place tongue, onion, carrots, parsley, bay leaves, and
peppercorns. Add just enough water to cover. Simmer, covered for 2 1/2
hours. Remove tongue, cool, peel, and slice 1/4 inch thick crosswise. Add
to prepared sauce. Simmer, covered, for 1 hour. Then uncover the pot, and
simmer gently 1 1/2 hours, stirring occasionally.

From The Frugal Gourmet Jeff Smith