1 smoked beef tongue
1 c. dry red wine
Juice of 1 lime or 1/4 c. cider vinegar
2 tbsp. tarragon vinegar
1/2 tsp. peppercorns
6 whole cloves
2 tbsp. sugar
1 bay leaf (about 1 inch)
1 chili tempini seed, crushed
6 thin slices fresh ginger root
1 clove of garlic

Put the tongue and all the other ingredients in a large, heavy kettle. Add enough water to cover. Bring to a boil, then reduce heat until barely simmering.

Continue simmering until tender when pierced with a fork. Turn once or twice during the cooking process. Total cooking time will take 2 to 2 1/2 hours. Remove the skin while still warm and return the tongue to the broth. 4 servings per pound of tongue.