Russian

Thoroughly wash the beef tongue under cold running water.

Place the tongue in a large stock pot, cover with cold water, and bring to a boil. Boil for 10 minutes.

After 10 minutes, carefully remove the tongue from the pot. Discard the boiling water.

Return the tongue to the empty pot and cover it with fresh cold water.

Add the bay leaves, whole peppercorns, peeled carrots, and onion to the pot.

Bring the water to a boil, then reduce the heat to low, cover the pot, and let it simmer for 2 hours.

After 2 hours, add salt to the pot. Cover and continue to simmer for another 30 minutes.

While the tongue finishes cooking, prepare a large bowl with ice and cold water for an ice bath.

Carefully transfer the hot, cooked tongue from the pot directly into the ice bath. Let it sit for 5 minutes to cool down.

Remove the tongue from the ice bath. The skin should now peel off easily. Peel away all of the tough outer skin.

Trim off the fatty, gristly part at the base of the tongue and discard it.

For extra flavor, you can return the peeled tongue to the hot broth and let it sit for 10 minutes.

Remove the tongue from the broth and place it on a cutting board or tray. Slice thinly to serve.

Serve warm or cold. It pairs well with horseradish or Russian mustard.