Buy the beef or veal tongue from a good place, it should be very fresh and from a young cow. Only keep the tongue muscle part proper, by cutting off what does not look smooth.
Depending on the size of the tongue, pot used and range, cooking time will be roughly: 90 minutes in the pressure cooker to 3 or 4 hours in a stock pot. Fill the pot with water to cover the tongue by 3 inches, add a small onion, a clove garlic, a bay leaf, pepper corns, the vinegar from the capers’ jar. Boil covered on medium. The only way to know when it is cooked is to insert the tip of a thin knife to make sure it is soft inside. At this point, take the tongue out and – wearing rubber gloves- peel off the skin while it is hot.
Use the broth to cook potatoes and whatever vegetable you are serving, carrots, pink parsnips, leeks are nice.
Then, open a can of Tomato paste in a “cocotte Le Creuset” or Dutch oven, add 2 cups of broth from cooking the tongue and vegetables , add 1 tbsp olive oil, 1 tbsp wine vinegar and 4 tsp capers. Mix with a whisk and simmer gently, then add the sliced tongue. Serve the potatoes and vegetables on the side.
Tip: goes well with rice as well. Little hot sauce is nice too.
The best tongues on Vancouver Island are from The Meat market in Duncan. Ask at the counter.