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Follow these cooking methods/directions:
Combine tongue, onion, whole cloves garlic, cloves, bay leaves, peppercorns, coriander seeds, mustard seeds and 1 tbsp (15 mL) salt in a large stock pot. Add enough cold water to cover by 1 inch (2.5 cm). Bring to a simmer over a medium-low heat. Cook for 3 hours or until a skewer easily pierces the meat and slides out smoothly. Remove the tongue from the water and let cool; discard poaching water and solids.
When tongue is cool enough to handle with rubber gloves on, peel off the skin. Start at the back end and use a small knife to lift up the skin; then, using your fingers, peel off the skin like removing a mitten, being careful to not rip the meat at the tip. Discard the skin, trim off any fat, gristle or bumps at the back of the tongue. Place the tongue in an airtight container and refrigerate overnight.
Slice the tongue into medallions about ½-inch (1 cm) thick and return to container. Combine 2 tbsp (30 mL) olive oil, minced garlic, parsley and salt and pepper to taste in a small bowl. Pour over the tongue slices, cover and refrigerate for 30 minutes.
Chimichurri: Meanwhile, combine cilantro, parsley, oregano, hot pepper flakes, garlic and red onion in a medium bowl. Whisk in red wine vinegar and olive oil until smooth. Season to taste with salt and pepper. Set aside.
Remove tongue from marinade; discard marinade. Grill slices of tongue in a closed preheated barbecue over high heat (500°F/260°C) for about 5 minutes, turning twice or more, or until golden brown on both sides until hot all the way through. Place the meat on a platter and drizzle the Chimichurri all over the slices. Serve warm.