How to cook boiled beef tongue

Wash carefully fresh beef tongue, remove big fat pieces if any.

Place tongue into deep pan and add water to cover. Do not salt the water.

Boil for 1.5 hours. Add salt (3/4 tsp. salt) and if you like some spices (1/4 tsp. oregano; 1/4 tsp. marjoram; 1/4 tsp. summer savory; or any other combination of them). Boil for another half an hour. Add boiling water if necessary.

Remove tongue from pan and cool until you can handle it. Peel of skin. Skin should go off very easily.

Now you can slice tongue meat. If you would like to have it hot, you can do it immediately. If you would like to make cold-cut, you should wait until meat will chilled down to room temperature and then cut.